# ham question
**URL:** https://community.anovaculinary.com/t/ham-question/13865
**Category:** Anova Precision® Cooker
**Created:** [March 31, 2018, 12:01pm UTC](https://community.anovaculinary.com/t/ham-question/13865 "2018-03-31T12:01:22Z")
**Posts on this page:** 6
**Page:** 1
### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [March 31, 2018, 12:01pm UTC](https://community.anovaculinary.com/t/ham-question/13865/1 "2018-03-31T12:01:22Z")
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I'm going to have a store brand cooked ham today. It has a nice thick cryovac wrap on it and I peeled off the stickers as best I could. Just some gluey paper left. I figure it will come off after a short time in the 140 bath. It won't get into the ham but was wondering if the little bits would harm the impellor. Thoughts?
```
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### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [March 31, 2018, 12:08pm UTC](https://community.anovaculinary.com/t/ham-question/13865/2 "2018-03-31T12:08:55Z")
I don’t know why that happens sometime. Sorry it’s annoying.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [March 31, 2018, 1:10pm UTC](https://community.anovaculinary.com/t/ham-question/13865/3 "2018-03-31T13:10:46Z")
Whybuy, most cooked hams are too thick for SV reheating. I would follow the directions on the package, just heat and serve. Cooked hams are well-brined and pumped full of water so they don’t benefit from a long SV. Most cooks apply a glaze and oven reheat.
I have seen cooked hams sawn in half along the bone, if it’s one of those it will take about 3 hours. Otherwise it will be a long reheat to get to the bone.
The Cryovac packaging is strong and well sealed, that won’t be your problem.
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### Author:  [@fischersd](https://community.anovaculinary.com/u/fischersd)
#### Post date: [March 31, 2018, 4:56pm UTC](https://community.anovaculinary.com/t/ham-question/13865/4 "2018-03-31T16:56:11Z")
…and, yes, if a big enough bit managed to get into the circulator and jam the impeller, it could cause damage.
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### Author:  [@Mirozen](https://community.anovaculinary.com/u/Mirozen)
#### Post date: [April 1, 2018, 12:15am UTC](https://community.anovaculinary.com/t/ham-question/13865/5 "2018-04-01T00:15:45Z")
It “probably” won’t come off and gum up the works, but I think I’d take the extra effort to clean that stuff off before the cook just in case.
We always use a product called “Desolv-It” that works wonders to take the sticky stuff off, but sometimes things like peanut butter, WD-40, or baking soda will do the trick. Good luck!
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### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [April 1, 2018, 1:00pm UTC](https://community.anovaculinary.com/t/ham-question/13865/6 "2018-04-01T13:00:35Z")
I cooked the ham for 8 hrs and it came out fine. I was surprised that the leftover label pieces were still intact when done.