They are designed for health professionals to use, so you may find the language more technical than the condition leaflets. Synonym: Bernard-Horner syndrome (commonly used in France); oculosympathetic paresis. This is a rare condition that results from disruption of the sympathetic nerves supplying the eye. There is the triad of: Partial ptosis (upper eyelid drooping).
1 Preheat the oven to 325Â°F. Place the ham on a rack in a shallow roasting pan. 2  For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound.reparation. 1  1. Ham labeled Cook Before Eating. 2  Preheat the oven to 325Â°F. Place the ham on a rack in a shallow roasting pan. 3  II. 4  Preheat the oven to 325Â°F. 5  Stud the fat at the intersections of the diamonds with whole cloves. 6  Return the ham to the oven, reduce the oven heat to 325Â°F again, and cook about 30 minutes.
If it says cook, we would cook it. Mass-market hams in this country are cured, they may be smoked (often lightly), and they are cooked, partially cooked, or not cooked before being sent out to stores. The hams that are cooked have been cooked to an internal temperature of at least 148Â°F (65Â°C).They can be eaten cold, at room temperature, or warmed. Partially cooked hams are heated to an internal temperature of 137Â°F (58.5Â°C), which is hot enough to kill any trichina parasite, but not to kill all bacteria.So partially cooked and uncooked hams need to be cooked through to ensure safety. How long you cook it depends on the size of the ham.An uncooked or partially cooked bone-in ham weighing 10 to 14 pounds should cook at 325Â°F (160Â°C) for 18 to 20 minutes per pound.artially cooked hams are heated to an internal temperature of 137Â°F (58.5Â°C), which is hot enough to kill any trichina parasite, but not to kill all bacteria. So partially cooked and uncooked hams need to be cooked through to ensure safety. How long you cook it depends on the size of the ham.