A Honey Baked Ham is often the centerpiece of a holiday celebration, a Sunday brunch, or a special family gathering. Known for its signature sweet, crunchy glaze and tender, spiral-sliced meat, it is a premium product that requires a bit of care to serve correctly. While many people believe they need to cook the ham, the reality is that a Honey Baked Ham is already fully cooked and smoked when you purchase it. The goal isn’t to cook it further, but rather to gently warm it or bring it to the ideal serving temperature without drying out the meat or ruining that famous glaze.
Understanding Your Honey Baked Ham
Before you even turn on your oven, it is important to understand what you are working with. These hams are slow-smoked for up to 24 hours over hickory wood chips and then glazed by hand with a secret blend of sugar and spices. Because the ham is spiral-sliced all the way to the bone, it is incredibly convenient for serving, but it also makes the meat more susceptible to drying out if exposed to high heat for too long.
The most important rule when learning how to heat a Honey Baked Ham is that less is more. In fact, the company itself often recommends serving the ham straight from the refrigerator. However, if you prefer your centerpiece to be warm, following the correct method is vital to maintaining the integrity of the flavor and texture.
Preparation Before Heating
Proper preparation is the secret to a moist and delicious ham. You should never take a ham straight from the cold refrigerator and put it into a hot oven.
Tempering the Meat
For the best results, take the ham out of the refrigerator about 30 to 60 minutes before you plan to heat it. Allowing the meat to come closer to room temperature ensures more even heating. If the center is ice-cold and the outside is room temperature, the exterior slices will dry out before the meat near the bone even begins to warm up.
Keep the Foil Wrap
When you purchase a Honey Baked Ham, it comes wrapped in specialized gold foil. If you are planning to heat the ham, do not discard this foil. It is designed to help retain moisture. If you have already removed the original foil or if it was damaged, you can use heavy-duty aluminum foil from your kitchen to tightly re-wrap the ham.
The Best Way to Heat a Honey Baked Ham in the Oven
The oven is the most traditional and effective method for warming a large ham. It allows for a steady, low-temperature environment that gently coaxes the meat to the desired warmth.
Setting the Temperature
Preheat your oven to a low setting, specifically 275°F. Using a higher temperature like 350°F or 400°F is a common mistake that leads to “ham jerky”—tough, leathery slices that have lost all their juice. A low and slow approach is the only way to go.
The Heating Process
Place the wrapped ham in a roasting pan or a large baking dish. You do not need to add water to the bottom of the pan if the ham is tightly sealed in foil, though some home cooks like to add a half-cup of apple juice or water to create a steam-stable environment.
Timing the Warmth
Calculate the heating time based on the weight of your ham. A good rule of thumb is to heat it for approximately 10 minutes per pound. For a standard half-ham (usually 7 to 9 pounds), this means it will be in the oven for about 70 to 90 minutes.
To ensure you aren’t overdoing it, use a meat thermometer. You aren’t looking for a “cooked” temperature of 165°F. Instead, you want the internal temperature to reach between 100°F and 120°F. Anything hotter than this will cause the slices to lose their moisture and the glaze to melt off the meat and pool at the bottom of the foil.
Alternative Methods for Heating Small Portions
Sometimes you don’t want to heat the entire ham. If you are serving a smaller group or just want a warm sandwich, heating the whole ham is unnecessary and can lead to leftovers that are twice-cooked and dry.
Using the Microwave for Individual Slices
The microwave is the fastest method but requires the most caution. To heat a single slice, place it on a microwave-safe plate and cover it with a damp paper towel. Use a medium power setting (about 50 percent) and heat in 20-second intervals. The damp towel creates steam which helps prevent the meat from becoming rubbery.
Skillet Warming
For a slightly crispy texture, you can warm slices in a non-stick skillet over low heat. Add a teaspoon of butter or a splash of water to the pan. Heat the slice for about 1 minute per side. This is particularly delicious for breakfast preparations where you might want a bit of caramelization on the edges of the ham.
Tips for Maintaining the Signature Glaze
The crackling, sugary glaze is why most people choose a Honey Baked Ham. Heat is the enemy of this glaze. If you overheat the ham, the sugar will liquefy and run off.
If you find that your glaze has softened too much during the heating process, you can remove the foil for the last 5 minutes of oven time. However, keep a very close eye on it. The high sugar content means it can go from “perfectly caramelized” to “burnt” in a matter of seconds.
Another tip is to avoid basting. While you might baste a turkey or a raw roast, basting a pre-glazed ham will simply wash away the flavor that you paid for. Let the glaze sit undisturbed so it can provide that iconic crunch in every bite.
Storage and Handling of Leftovers
Safety is just as important as flavor. A Honey Baked Ham can be kept in the refrigerator for 5 to 7 days. If you know you won’t finish it within that timeframe, the ham freezes remarkably well.
Freezing Instructions
To freeze, wrap individual slices or the remaining unsliced portion tightly in plastic wrap, and then wrap it again in aluminum foil or place it in a heavy-duty freezer bag. Removing as much air as possible is key to preventing freezer burn. Frozen ham is best consumed within 1 to 2 months.
Thawing Frozen Ham
When you are ready to eat your frozen ham, always thaw it in the refrigerator. Depending on the size of the portion, this could take anywhere from 24 to 48 hours. Never thaw a ham on the kitchen counter, as this allows the outer layers to reach temperatures where bacteria can grow while the center remains frozen.
Common Mistakes to Avoid
Even seasoned cooks can make errors when preparing a pre-cooked ham. Avoiding these pitfalls will ensure your dinner is a success.
- Heating at too high a temperature: Stay at or below 275°F.
- Heating for too long: Remember, you are only warming it.
- Not covering the ham: Exposed meat in an oven will dry out almost instantly because of the spiral cuts.
- Using the “Auto-Cook” setting on a microwave: These settings are often too powerful and will turn the ham into a rubbery mess.
- Slicing before heating: The ham is already sliced. Keep the slices pressed together during the warming process to preserve moisture.
Creative Ways to Use Leftover Honey Baked Ham
If you have remnants after your big meal, the bone and the small bits of meat are culinary gold.
The ham bone is perfect for making pea soup, lentil soup, or pinto beans. Simply simmer the bone in a pot of water with aromatics like onions, carrots, and celery for several hours to create a rich, smoky broth.
The small “nuggets” of meat near the bone are excellent for omelets, quiches, or diced into a chef’s salad. Because the flavor is so potent, a little bit goes a long way in adding a smoky, sweet depth to other dishes.
Frequently Asked Questions
Can I eat a Honey Baked Ham without heating it at all?
Yes, you can and many people prefer it that way. Honey Baked Hams are fully cooked, cured, and smoked before they reach the store. The company actually recommends serving the ham directly from the refrigerator for the best flavor and texture. If you don’t like it cold, letting it sit at room temperature for about 30 minutes before serving is often enough to satisfy most palates without the risk of drying the meat out in the oven.
How do I prevent the ham from drying out in the oven?
The best way to prevent dryness is to keep the ham tightly wrapped in foil and to use a low oven temperature of 275°F. You can also place a shallow pan of water on the rack beneath the ham to add humidity to the oven. Most importantly, do not exceed an internal temperature of 120°F. Once the ham gets hotter than that, the moisture within the muscle fibers begins to evaporate rapidly.
How long does it take to heat a 7 pound ham?
At a temperature of 275°F, it should take approximately 70 minutes to warm a 7 pound ham. The standard guideline is 10 minutes per pound. However, oven calibrations vary, so it is always best to start checking the internal temperature with a meat thermometer around the 60-minute mark to ensure you don’t over-warm it.
Can I heat the ham in a slow cooker?
Yes, you can heat a Honey Baked Ham in a slow cooker, provided the ham fits inside. To do this, add a small amount of liquid (like apple juice or water) to the bottom, place the ham in (wrapped or unwrapped, though wrapped is better for moisture), and set it to the “Low” setting. It usually takes about 2 to 3 hours to warm through. However, be careful as the glaze may become very soft and runny in the moist environment of a slow cooker.
Is it okay to re-glaze the ham at home?
While the ham comes with its own famous glaze, some people like to add their own touch. If you choose to do this, wait until the very end of the warming process. Brush on your additional glaze and turn the oven up to 400°F or turn on the broiler for just 2 to 3 minutes. Stay right by the oven door to watch it, as the sugar will burn very quickly. Generally, though, the original glaze is sufficient and extra glazing is not necessary.