Per instructions, place slices on microwave-safe plate and cover, microwave the slices on high until warm. Or, if using a conventional oven, cover the ham with foil and heat at 275 degrees for 10 minutes per pound. They advise that overheating or cooking will tend to dry out the ham.
Which method would be better or would there be no difference as long as you keep checking ham to make sure it doesn't dry out. Any suggestions will be appreciated. Thanks.
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