How long to heat a fully cooked ham and what temp

I am not sure what liners you are speaking of but no plastic is considered safe when heat is applied. Use aluminum foil.

No, Usually will say ready to eat also. Of course not all hams are fully cooked these days. The ham is often even better not heated at they usually get overheated and lose some of there juices.

Hello, Linda -

According to the U.S. Department of Health and Human Services website on Food Safety, the following are the safe refrigerated storage periods:

- Cooked Ham, vacuum sealed at plant, undated; unopened: 2 weeks

- Cooked Ham, vacuum sealed at plant, dated; unopened; Use by date

- Cooked Ham, whole, store wrapped: 7 days

- Cooked Ham, half, store wrapped: 3 - 5 days

- Cooked Ham, slices, store wrapped: 3 - 5 days

Source:
https://www.foodsafety.gov/keep/charts/hamstoragechart.html

275 degrees for about 45 to 60 minutes

hi Verene.
If you have leftovers, you can easily store ham in the refrigerator for up to a week. However, if you have a lot, or even a whole cooked or smoked ham left untouched, youcan keep it in the freezer for longer storage. ... 2 Place your sliced or cut-up ham into airtight freezer bags.

How to Freeze Cooked & Smoked Ham - Living The Bump

living.thebump.com/freeze-cooked-smoked-ham-7911.html
Can you freeze a cooked ham?Experts recommend freezing uncooked, uncured and fresh ham for 6 months or less. If the ham has already been cooked, it should be frozen for 2 months or less. If you plan on freezing a ham for more than a couple of months, you should buy it uncooked, put it in the freezer and then thaw it when you are ready to cook it.Can You Freeze Ham - Dereezedereeze.com/food-and-cooking/can-you-freeze-ham/Search for: Can you freeze a cooked ham?
if you need to read up some more then go to this link.
CAN COOKED ham be frozen Google Search

I place ham in a large roasting pan or large rectangular pan using a rack under the ham. Set oven to 325 and cook 15-18 minutes per pound. I make a glaze. I glaze half way through cooking time and then a second time 15 minutes prior to removing from oven.

12-17 minutes per pound at 375 is recommended for an oven. I'm not sure of the difference between the frier and oven. Most prepared hams are fully cooked or smoked. Here's a link to check other info on cooking hams.
http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-cook-a-ham?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_12_23_2016&vcode=AQAAAABFsdYhKGypebKYiGtyMEVUHdxcQGJZky68gCbk2ZRXpAh84Fo6UreMNu2noN699yr-uZMq-s5WshjGdi7heKqVYFWyADXTRxPbFUM4Wf8JXA

Soak beans overnight in cold water, drain and rinse, place in roaster (adding a ham bone is a good seasoner), add salt (about 3/4 Tablespoon), cover with water, turn roaster on to 350 degrees, add hot liquid or ham juice when beans are going dry and stir. Don't check too often, because it will release heat and slow cooking time down. Takes 5 hours to fully cook. (Note: bean pkg has quick soak method which works in place of the overnigt soak)

You could heat it on low power in the microwave at about 50% power for about 10 minutes, let it sit for a few minutes, check the temp around the bone, and do it again for another 2 minutes at a time until it gets to whatever temp you prefer. If you do use the roaster, put a cup of water in the pan, cover the ham, and heat at about 300 for about 30 minutes. If you want a little variety, instead of water you could pour a cup of Coke or pineapple juice over the ham, then cover and heat as noted above.

For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

Pat