Buying a pre-cooked ham is one of the smartest moves a home cook can make. Whether it is for a holiday feast, a Sunday dinner, or meal prepping for the week, the heavy lifting of curing and smoking has already been done for you. However, the term “cooking” a cooked ham is a bit of a misnomer. Since the meat is already safe to eat, your goal is actually reheating it to a succulent, juicy temperature without drying it out.
Understanding the timing and technique for reheating is the difference between a centerpiece that is tender and flavorful and one that is tough and salty. This guide will walk you through every nuance of timing, temperature, and preparation to ensure your next ham is the best one yet.
Understanding Your Ham Type
Before you can determine the timing, you must identify what kind of ham you have sitting in your refrigerator. Not all “cooked” hams are created equal, and their structure dictates how long they need to stay in the oven.
Most hams sold in grocery stores are labeled as “fully cooked.” This means they have been heated to an internal temperature of at least 148°F during processing. You can technically eat them cold right out of the package. Within this category, you generally find three varieties:
- The Bone-In Ham: Often considered the most flavorful, the bone helps conduct heat and keeps the meat moist. These usually require slightly more time per pound than boneless versions.
- The Boneless Ham: These are pressed into a round or oval shape. They are incredibly easy to slice but can dry out faster because they lack the protection of the bone.
- The Spiral-Cut Ham: These are pre-sliced all the way to the bone. While convenient, they are the most vulnerable to drying out because the heat can penetrate between every single slice.
General Timing Rules for the Oven
The standard method for reheating a fully cooked ham is to use a low and slow oven temperature, typically 325 degrees Fahrenheit. This allows the heat to reach the center of the ham without scorching the exterior.
For a whole, bone-in ham that is fully cooked, you should plan for 15 to 18 minutes per pound. If you are reheating a half bone-in ham, which is more common for family gatherings, the time remains similar, usually landing between 18 and 24 minutes per pound because the ratio of surface area to weight is different.
For boneless hams, the time is generally shorter. You should estimate about 10 to 15 minutes per pound. Because these hams are more compact, the heat travels through them more efficiently.
If you are working with a spiral-cut ham, caution is necessary. Because the slices are already open, you only need about 10 to 12 minutes per pound at 325 degrees Fahrenheit. Anything longer than that risks turning your dinner into ham jerky.
Preparation Steps for Maximum Juiciness
Timing is only half the battle. How you prepare the ham for the oven determines if it stays moist during those minutes of heating.
Remove the ham from the refrigerator about 30 minutes to an hour before you plan to put it in the oven. Taking the chill off the meat ensures more even heating. If you put a direct-from-the-fridge ham into the oven, the outside will be piping hot while the center remains cold.
Place the ham in a roasting pan with the flat side or the cut side down. This protects the most vulnerable part of the meat from direct heat. Adding a small amount of liquid to the bottom of the pan—such as water, apple juice, cider, or even white wine—creates a steamy environment that prevents the meat from dehydrating.
The most important step is wrapping. Cover the ham tightly with heavy-duty aluminum foil. You want to create a seal that traps the moisture inside. For spiral hams, this is non-negotiable.
Using the Internal Temperature as Your Guide
While minutes per pound are a great starting point, the only way to know for certain that your ham is ready is by using a meat thermometer. Since the ham is already cooked, you are looking for a specific “serving” temperature rather than a “safety” temperature.
The USDA recommends reheating fully cooked hams to an internal temperature of 140 degrees Fahrenheit. If you purchased a ham that was processed in a non-USDA inspected facility (such as a local farm), it is safer to bring it up to 165 degrees Fahrenheit.
Check the temperature by inserting the probe into the thickest part of the meat, making sure not to touch the bone. The bone heats up faster than the meat and will give you a false high reading. Once the thermometer hits 135 degrees Fahrenheit, you can remove the ham from the oven, as residual heat will carry it up to the final 140 degrees Fahrenheit during the resting period.
The Glazing Phase
If you plan on applying a sugary glaze, you must factor this into your timing. Glazes should never be applied at the beginning of the reheating process. Because they are high in sugar, they will burn long before the ham is warm.
The best time to glaze is during the last 20 to 30 minutes of cooking. At this point, you should remove the foil, turn the oven heat up to 400 degrees Fahrenheit, and brush the glaze liberally over the surface. Return the ham to the oven uncovered, and watch it closely. You want the glaze to bubble and caramelize, which usually takes about 10 to 15 minutes.
Alternative Reheating Methods
While the oven is the traditional choice, other appliances can handle a cooked ham effectively if you are short on space or time.
- Slow Cooker: This is an excellent method for keeping a ham moist. Place a small or medium-sized ham in the crockpot with a splash of liquid. Cook on low for 4 to 6 hours. This works best for boneless or smaller bone-in halves.
- Pressure Cooker: If you are in a rush, a pressure cooker can reheat a ham in a fraction of the time. Generally, you need about 2 to 3 minutes per pound on high pressure with a natural release. However, be careful with the size, as the ham must fit comfortably without touching the lid.
- Air Fryer: For very small ham steaks or small boneless portions, an air fryer at 300 degrees Fahrenheit for about 10 minutes can work well, though it is not recommended for large holiday hams.
Resting the Meat
One of the most overlooked steps in cooking a cooked ham is the rest period. Once the ham comes out of the oven, tent it loosely with foil and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you carve it immediately, all that precious moisture will run out onto the cutting board, leaving the meat dry.
Summary of Reheating Times at 325 degrees Fahrenheit
- Whole Bone-In Ham (10 to 14 lbs): 15 to 18 minutes per pound.
- Half Bone-In Ham (5 to 7 lbs): 18 to 24 minutes per pound.
- Boneless Ham (5 to 10 lbs): 10 to 15 minutes per pound.
- Spiral-Sliced Ham (7 to 9 lbs): 10 to 12 minutes per pound.
Frequently Asked Questions
Can I eat a fully cooked ham without reheating it?
Yes, you can eat a fully cooked ham cold, straight from the refrigerator. Because it has already been cured and heated to a safe internal temperature by the manufacturer, it is safe for consumption. Many people enjoy cold ham in sandwiches or as part of a charcuterie board. Reheating is purely for preference and to enhance the flavor of glazes.
Why did my ham turn out dry even though it was fully cooked?
The most common reason for dry ham is overcooking or failing to wrap the meat. Since the ham is already cooked, every extra minute in the oven is drawing out moisture. To prevent this, always wrap the ham tightly in foil, add a bit of liquid to the pan, and use a meat thermometer to ensure you don’t exceed an internal temperature of 140 degrees Fahrenheit.
Should I score the ham before reheating?
Scoring—cutting diamond patterns into the fat layer—is a great idea if you are using a glaze. It allows the glaze to penetrate deeper into the meat and gives the exterior a beautiful, professional look. You only need to cut about a quarter-inch deep. However, for spiral-cut hams, scoring is unnecessary as the slices already allow for glaze penetration.
How do I store and reheat leftover cooked ham?
Leftover ham should be refrigerated within two hours of serving. It will stay fresh in the fridge for 3 to 5 days. When reheating leftovers, it is best to do so in small portions. A quick zap in the microwave with a damp paper towel over the meat helps retain moisture, or you can lightly brown slices in a skillet over medium heat for a few minutes.
Can I freeze a cooked ham?
Yes, you can freeze both whole cooked hams and leftovers. Wrap the ham tightly in plastic wrap and then a layer of aluminum foil or place it in a heavy-duty freezer bag. It will maintain its best quality for 1 to 2 months. To use, thaw it completely in the refrigerator before following the standard reheating instructions. Avoid reheating directly from frozen, as this will lead to uneven temperatures and dry edges.