Should a cooked, spiral sliced, half ham go from the frig. to the oven at 325F or should you let it warm to room temp. first?
If you start at a ham temp. of 35F you have to overheat the ham near the surface more than you would want to, since it's already fully cooked. It will dry out near the surface.
If you only have to warm the center of the ham from 60F to 110F, the outer portion of the ham near the surface doesn't get overheated as much. This should be the better way. Does anyone have insight into this?? Thanks,
