Whether you are dealing with leftovers from a massive holiday feast or you’ve purchased a pre-cooked spiral ham for a simple Sunday dinner, knowing how to reheat fully cooked ham properly is the difference between a succulent, flavorful centerpiece and a dry, salty disappointment. Since the ham is already technically safe to eat right out of the package, the goal of reheating isn’t “cooking” in the traditional sense. Instead, your mission is to gently warm the meat through while preserving its natural moisture and enhancing its smoky, sweet profile.
In this comprehensive guide, we will explore every method available—from the classic oven roast to the modern air fryer—to ensure your ham remains the star of the table.
Understanding Your Fully Cooked Ham
Before you turn on the heat, it is vital to understand what you are working with. Most hams sold in grocery stores are labeled as “fully cooked.” This means they have been cured (usually with salt, sugar, and nitrites) and smoked or heated to an internal temperature that makes them safe for immediate consumption.
Types of Pre-Cooked Ham
- Bone-In Ham: Generally considered the most flavorful and moist. The bone acts as a conductor of heat but also helps the meat retain its structure.
- Boneless Ham: Easier to slice and serves more people per pound, but it can dry out more quickly because it lacks the protection of the bone.
- Spiral-Cut Ham: These are pre-sliced all the way to the bone. While incredibly convenient for serving, they are the most susceptible to drying out during the reheating process because the heat can penetrate the slices directly.
The Gold Standard: Reheating Ham in the Oven
The oven is the most reliable method for reheating a large whole or half ham. It provides even, ambient heat that allows the center to warm up without scorching the exterior.
Preparing the Ham
Remove the ham from its packaging and discard any plastic “bone guards” or discs. If you are using a spiral ham, try to keep the slices pressed together rather than fanning them out.
The Importance of Moisture
To prevent the meat from drying out, you need to create a humid environment. Place the ham cut-side down in a heavy roasting pan. Add about a half-inch of liquid to the bottom of the pan. While water works, you can add depth of flavor by using apple juice, pineapple juice, or even a splash of dry white wine or ginger ale.
Sealing the Pan
Tightly cover the roasting pan with heavy-duty aluminum foil. If your ham is too large for the pan, create a foil “tent” over the top. The goal is to trap the steam inside so the ham bathes in moisture as it heats.
Temperature and Timing
Set your oven to a low temperature. A range of 275°F to 325°F is ideal. Reheating at a higher temperature will likely result in the edges becoming tough before the center is warm.
For a whole ham, plan for 15 to 18 minutes per pound. For a spiral-cut ham, which heats faster, aim for 10 to 12 minutes per pound. Your target internal temperature is 140°F. Using a meat thermometer is the only way to be certain you haven’t overshot this mark.
The Slow Cooker Method for Effortless Reheating
If you are short on oven space or simply want a “set it and forget it” approach, the slow cooker is an excellent tool. This method is particularly effective for smaller boneless hams or pieces of ham.
Fitting the Ham
If the ham is too large for your slow cooker, you can trim a bit off the side or top to make it fit, or simply wrap the top in foil if the lid won’t close completely. Place the ham in the crock with a cup of liquid (syrup, cider, or water).
Cooking Settings
Set the slow cooker to “Low.” Avoid using the “High” setting as it can boil the juices out of the meat, leaving it rubbery. Depending on the size, it will take roughly 3 to 6 hours to reach the desired internal temperature of 140°F.
Reheating Ham Slices in a Skillet
If you are just looking to heat up a few slices for breakfast or a sandwich, the oven is overkill. The skillet method is fast and adds a lovely caramelized texture to the surface of the meat.
The Technique
Place a non-stick or cast-iron skillet over medium heat. Add a small amount of butter or oil, or even a tablespoon of water. Place the ham slices in a single layer. Heat for 2 to 3 minutes per side until they are slightly browned and warmed through. This “sear” enhances the flavor of the cure and gives the ham a freshly cooked appeal.
Using the Air Fryer for Quick Results
The air fryer is a great option for reheating ham steaks or thick individual slices. Because an air fryer is essentially a high-powered convection oven, it can dry meat out very quickly if you aren’t careful.
Air Fryer Steps
Wrap your ham slices or small roast in aluminum foil to protect them from the direct blast of hot air. Set the air fryer to 320°F. Heat for about 5 to 10 minutes, checking halfway through. If you want a bit of a crisp edge, open the foil for the last 2 minutes of the process.
How to Apply a Glaze Without Burning
Many fully cooked hams come with a glaze packet, or you may want to make your own using brown sugar, honey, mustard, and spices. The timing of the glaze is critical.
Because glazes have a high sugar content, they will burn if left in the oven for the entire reheating process. The best practice is to reheat the ham covered until it reaches about 130°F. At that point, remove the ham from the oven, increase the temperature to 400°F, and brush the glaze generously over the surface. Return the ham to the oven, uncovered, for 10 to 15 minutes. Watch it closely; you want the glaze to bubble and caramelize, not turn black.
Safety Tips for Handling Leftover Ham
While reheating is largely about quality, safety is still a factor.
- The 2-Hour Rule: Never leave ham out at room temperature for more than two hours. Once the meal is over, get the leftovers into the refrigerator immediately.
- Storage Life: Properly stored, cooked ham will last 3 to 5 days in the refrigerator.
- Freezing: If you can’t finish the ham within a few days, it freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will maintain its best quality for 1 to 2 months.
Creative Ways to Use Reheated Ham
If you find yourself with more ham than you can eat in one sitting, remember that ham is an incredibly versatile ingredient for other meals.
- Ham and Bean Soup: Use the bone and any remaining meat to create a rich, savory broth.
- Breakfast Hash: Dice the ham and fry it with potatoes, onions, and peppers.
- Quiche or Frittata: Chopped ham adds saltiness and protein to egg dishes.
- Pasta Carbonara Style: Use diced ham instead of pancetta for a quick weeknight dinner.
Avoiding Common Mistakes
The most common mistake people make when reheating fully cooked ham is using a temperature that is too high. High heat causes the protein fibers to contract and squeeze out moisture. Think of reheating as a gentle “awakening” of the meat.
Another mistake is forgetting the liquid. Without a source of steam, the dry air of the oven will pull moisture directly from the meat. Even a small amount of liquid makes a massive difference in the final texture.
Finally, don’t skip the rest period. Once the ham reaches 140°F and you take it out of the oven, let it sit under the foil for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is as moist as the center.
Frequently Asked Questions
Can I eat fully cooked ham cold?
Yes, you can safely eat fully cooked ham straight from the refrigerator. Because it has been cured and pre-cooked to a safe internal temperature, it does not require reheating. It is delicious in cold sandwiches, salads, or as part of a charcuterie board.
What temperature should I reheat ham to?
For a ham that was packaged in a federally inspected plant, you should reheat it to an internal temperature of 140°F. If you are reheating a ham that was leftover (previously served and then refrigerated), it is recommended to heat it to 165°F to ensure any bacteria introduced during handling are destroyed.
How do I stop a spiral ham from drying out?
The best way to protect a spiral ham is to keep the slices compressed, place the ham cut-side down in the pan, add liquid to the bottom, and seal the entire pan tightly with foil. This creates a steam chamber that keeps the pre-cut slices moist.
Can I reheat ham in the microwave?
You can reheat individual slices in the microwave, but it is not recommended for large portions. To microwave a slice, place it on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power in 30-second intervals. Using high power often results in a “leathery” texture.
How many times can I reheat the same ham?
It is best to only reheat ham once. Each time you heat and cool the meat, the quality diminishes, and the risk of bacterial growth increases. If you have a large amount of leftovers, only reheat the portion you plan to eat immediately and keep the rest in the refrigerator.