将烤箱预热到325华氏度（163摄氏度）。 将火腿放入大烤盘内。 如果要淋浆汁，就得在火腿上划刻出痕迹。 掌控好每磅火腿恰当的烹调时间。 制作浆汁。 当火腿的内部温度达到135华氏度（57摄氏度）时，将浆汁浇注其上。

I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
Whether you have cured or uncured ham, it needs to be cooked to an internal temperature of 160 °F (71 °C). Cooking it at 325 °F (163 °C) over the course of a few hours will ensure that the ham doesn't get dry on the outside while the inside cooks. If the ham was vacuum packed or canned, it was already fully cooked. That means you can eat it straight from the package or heat it to just 140 °F (60 °C) before eating. Use a glass, ceramic or foil dish that's big enough to hold the ham and deep enoug