Smoked Omega-3 Sprial-Cut Ham Injected with a sea salt solution (sugar free) and hickory smoked to 140 degrees internal temperature. Remove ham from packaging and place on a rack in a roasting pan filled with half inch of water, apple juice or lemon/lime juice. Cover with foil and place in the oven. Use a meat thermometer and heat to an internal temperature of 140°F. Ham is fully cooked, so be careful not to overheat as this can result in dryness. Smoked but not cured. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 2.5:1 versus 20:1 in conventional pork. Ingredients: Pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt).