Ham.. the "skinny" on POINTS®

In researching the facts about Ham we learn that in general Ham can be a lean meat choice, and even some "brands" are considered a Filling Food® choice. Here are a few of the details we found interesting:

Farmland Products have many Filling Food® options in our 2009 Weight Watchers Complete Food Companion
where the other Ham products are not designated as a Filling Food® options ... for example
Farmlands,
Boneless smoked ham - classic cure 3oz = 2 POINTS®
Boneless smoked ham - special select 2oz = 1 POINT®
Cubed ham - 2oz = 1 POINT®
Hickory smoked ham - 3oz = 3 POINTS®
all of which are considered Filling Food® options.
because the Spiral-sliced bone-in options have a prepared glaze the Filling Food® options is removed.
the counts however are:
Spiral-sliced bone-in half hickory smoked - 3oz = 4 POINTS®
Spiral-sliced bone-in half honey cured - 3oz = 3 POINTS®

Farmland products (spiral-sliced) can be found in most areas at: Alberstson's, Costco (may be packaged under the label of Kirkland or Carando), Ralph's, Stater Bros., Trader Joe's, and Walmart.

Here are a few other well known brands:
HoneyBaked Ham - spiral-cut - 3oz = 5 POINTS®
209calories/13gfat/0gfiber
Cure81 - spiral-sliced - 3oz = 3 POINTS®
140calories/8gfat/0gfiber

Directions:

How do I serve my Ham?
Spiral Cut Bone-in-half, Hickory cured Hams are fully cooked and ready to serve. Often recommended serving them at
room temperature. Just take them out of the refrigerator approximately 45 minutes prior to serving and allow the ham
to reach room temperature.

If you prefer to heat your Ham, pre-heat your oven to 250 degrees. Wrap your ham in foil leaving a small opening at
the top. Place a shallow pan of water on the rack below the ham to help maintain moisture. Heat your Ham for approximately 30 to 45 minutes. Be careful not to overheat. This will cause the ham to dry out.

How do I slice my Ham?
Bone In Ham: Your bone in ham is already spiral sliced to the bone for easy serving. Take a sharp knife and cut
around the bone on the face of the ham. Cut along the natural muscle line. Finally, cut from the bone straight down
to the bottom of the ham. Remove slices from the bone and serve.

Boneless Ham: Place the ham face down on the cutting surface. Take a sharp knife and cut straight down. Best of
all, boneless ham allows you to choose the thickness as you slice it.