Thaw in the refrigerator at 40°F or below
Allow about 4 to 6 hours per pound for a whole ham
Allow about 1 day for every 4 to 5 pounds for a smaller ham
Keep the ham in its original packaging or place it in a leakproof container
Put it on the lowest shelf to prevent drips
Use cold water thawing only if needed
Submerge the ham in cold water and change the water every 30 minutes
Cook immediately after cold water thawing
Do not thaw ham at room temperature
Check that the ham is fully thawed before cooking
Use a meat thermometer to confirm safe internal temperature when cooking