Duroc Mini Pit Ham

Duroc Mini Pit Ham Reheat Instructions

Navigating the reheating process for your Duroc Mini Pit Ham is simplified with these guidelines, designed to ensure a delicious outcome. It’s essential to note that these instructions serve as a helpful reference, recognizing the diversity among ovens in their cooking rates.

Whether you’re using a convection oven or a standard element oven, understanding these variances is key. Utilizing a pocket instant read thermometer is highly recommended, allowing precise monitoring of the ham’s internal temperature for optimal cooking.

Embrace these succinct guidelines for reheating your Duroc Mini Pit Ham, guaranteeing a mouthwatering experience tailored to your specific oven’s nuances.


  • 1 Duroc Mini pit Ham
  • 1-1/2 cups Water
  • 1 Container Stone Cold Meats Maple Glaze


Keep in mind that these instructions are guidelines only. Every oven is different and may cook at a rate faster or slower than the ovens used in developing these instructions. Convection ovens cook much faster than a regular element oven. We suggest the use of a pocket instant read thermometer to determine internal temperature.

If reheating more than one side at a time, please allow for an additional 30-60 minutes of cook time. Reheated product should reach an internal temperature of 165°F.


 Your mini pit duroc ham is fully cooked and can be served at room temperature.

If you prefer to heat, please follow the below instructions:

    1. Preheat the oven to 350°F
    2. Remove plastic covering and place in a baking dish. DO NOT CONSUME/COOK PLASTIC
    3. Add 1 to 1-1/2 cups of water and cover with foil.
    4. Heat for approximately 5-8 minutes per pound (aprx 15-24 minutes for a 3 pound ham).
    5. Remove foil and place maple glaze on ham.
    6. Return to the oven and bake uncovered for an additional 10 minutes.