A pit ham differs from a regular ham in that the producer removes excess fat and the bone from a pit ham before sale. A traditional ham contains more fat and a bone in the center.
Due to the removal of the bone and excess fat from a pit ham, there is little waste in comparison to a traditional ham. Pit hams contain a minimal amount of fat to enhance the flavor of the meat. It is essential to cook both pit and traditional hams to an internal temperature of at least 160 F. Precooked pit and traditional hams normally require heating for 20 minutes per pound.