A pre-cooked ham is one of the most convenient centerpieces you can choose for a holiday feast or a simple Sunday dinner. Because the heavy lifting—the curing and the initial cooking—has already been done by the butcher or the producer, your primary job is essentially “heat and eat.” However, there is a fine line between a succulent, juicy slice of ham and a pile of salty, dry leather. Reheating a pre-cooked ham is an art of moisture management and temperature control.
Whether you have a bone-in spiral cut, a whole city ham, or a small boneless portion, the goal is to bring it to a safe internal temperature without stripping away the natural juices. This guide will walk you through every method available, from the classic oven roast to the modern air fryer, ensuring your leftovers or your main course taste better than the day they were first made.
Understanding Your Pre Cooked Ham
Before you fire up the oven, it is essential to know exactly what you are working with. Most hams sold in grocery stores are labeled as “fully cooked” or “ready to eat.” This means the ham has been heated to at least 145°F during processing, making it technically safe to eat straight out of the refrigerator.
However, eating cold ham is rarely the goal for a formal dinner. When we talk about reheating, we are looking to reach an internal temperature of 140°F. This is the “sweet spot” where the fat becomes silky and the flavors are most pronounced. If you are reheating a ham that was not commercially packaged (such as leftovers from a previous meal), the USDA recommends heating it to 165°F to ensure food safety.
The Oven Method: The Gold Standard for Juiciness
The oven is the most reliable way to reheat a ham, especially if you are dealing with a large, whole ham or a spiral-cut variety. The secret to success here is low and slow heat combined with plenty of moisture.
Setting Up the Roasting Pan
To begin, preheat your oven to 325°F. A higher temperature will cook the outside too quickly, leading to dryness before the center is even warm. Place the ham in a heavy-duty roasting pan. If the ham is a “half ham,” place it cut-side down. This protects the interior meat from direct heat and helps trap steam.
Adding Moisture and Sealing
Add about a half-cup of liquid to the bottom of the pan. Water works fine, but you can add layers of flavor by using apple juice, pineapple juice, or even a splash of white wine. The most critical step is the seal. Wrap the entire pan tightly with heavy-duty aluminum foil. You want to create a steam chamber. If steam escapes, your ham will dry out.
Calculating Reheat Time
For a whole ham, plan on 15 to 18 minutes per pound. For a half ham, it usually takes about 10 to 15 minutes per pound. Use a meat thermometer to check the thickest part of the meat (avoiding the bone). Once it hits 135°F, you can remove it from the oven; the carry-over cooking will bring it to the final 140°F while it rests.
How to Reheat Spiral Cut Ham
Spiral-cut hams are incredibly popular because they are pre-sliced right down to the bone, making serving a breeze. However, they are also the most prone to drying out because the heat can penetrate between every single slice.
Extra Protection for Slices
When reheating a spiral ham, you must be even more diligent with the foil seal. Some chefs recommend wrapping the ham itself in foil and then placing it in the pan with water, creating a double barrier against evaporation. Keep the oven at 275°F or 300°F to be safe. Because the slices allow for faster heat penetration, it may take slightly less time than a solid ham—aim for 10 to 12 minutes per pound.
The Glazing Phase
If your ham came with a glaze packet or if you made your own, do not apply it at the beginning. Wait until the ham reaches about 120°F. Remove the foil, brush the glaze liberally over the surface and between the slices, and return it to the oven uncovered. Crank the heat to 400°F for about 10 to 15 minutes until the glaze is bubbly and caramelized.
Using a Slow Cooker for Hands-Off Reheating
The slow cooker is an excellent tool for smaller hams or for keeping your oven free for side dishes. It is also the best method for ensuring the meat stays incredibly tender because of the enclosed, humid environment.
Will It Fit?
The biggest challenge with a slow cooker is the size of the ham. If you have a 6-quart or 8-quart crockpot, a 6-pound to 8-pound ham usually fits. If the lid doesn’t close completely, you can create a “tent” over the top with aluminum foil to seal in the heat.
Liquid and Timing
Add a cup of liquid (cider or ginger ale are fantastic here). Set the slow cooker to Low. Reheating on High is not recommended as it can toughen the proteins. A typical ham will take 3 to 4 hours on Low. Because slow cookers vary in temperature, check the internal temperature after the 3-hour mark.
Reheating Ham Slices on the Stovetop
If you only need a few slices for breakfast or a sandwich, firing up the oven is a waste of energy. The stovetop is the fastest way to get a nice sear on individual portions.
The Skillet 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 if you want to steam-fry. Place the slices in the pan and cook for about 2 to 3 minutes per side.
Avoiding the “Curl”
Ham slices often curl up as the fat renders. To prevent this, you can make small snips in the outer layer of fat before placing them in the pan. This allows the meat to stay flat and achieve even browning.
The Air Fryer Method for Quick Results
The air fryer is a great option for reheating smaller portions or thick-cut ham steaks when you want a bit of a “crust” on the outside.
Temperature and Airflow
Set your air fryer to 320°F. Place the ham in the basket, making sure there is enough room for air to circulate. If the ham is lean, a quick spritz of oil can help prevent the edges from becoming too crunchy. Heat for 3 to 5 minutes, flipping halfway through. This method is particularly good if you like the “ham candy” effect where the edges become slightly caramelized and crispy.
Microwave Reheating for Leftovers
The microwave is the most convenient but also the most dangerous for ham. It can turn juicy meat into a rubbery mess in seconds.
The Damp Paper Towel Trick
Place your ham slices on a microwave-safe plate. Cover them with a damp paper towel. This creates a small amount of steam and prevents the microwave’s radiation from drying out the surface. Use a medium power setting (50 to 70 percent) rather than full power. Heat in 30-second intervals until warm.
Important Tips for Safety and Flavor
Regardless of the method you choose, keep these tips in mind to ensure the best possible results:
- The Resting Period: Just like a steak, ham needs to rest. Once you take it out of the oven, let it sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat.
- The Bone is Gold: If you are reheating a bone-in ham, do not throw away the bone afterward. It is packed with collagen and flavor, making it the perfect base for split pea soup, pinto beans, or stock.
- Avoid Repeated Reheating: Each time you heat and cool meat, the quality degrades and the risk of bacterial growth increases. Only reheat what you plan to eat.
- Check for Doneness: Always use a probe thermometer. Visual cues can be deceiving with ham because of its pink cured color.
Common Mistakes to Avoid
One of the biggest mistakes is adding too much salt. Pre-cooked hams are already heavily brined. If you are making a homemade glaze, lean into sweetness (honey, maple syrup, brown sugar) or acidity (mustard, vinegar) rather than adding more salt.
Another mistake is neglecting the “cut-side down” rule. If you leave the flat side of a half-ham exposed to the air in a hot oven, that entire surface will become tough and dry, wasting a significant portion of the meat.
FAQs
How long does it take to reheat a 10 pound pre cooked ham?
For a 10-pound ham in an oven set to 325°F, it will typically take between 2 and 2.5 hours. The general rule is 12 to 15 minutes per pound for a whole ham, but you should always start checking the internal temperature about 30 minutes before the estimated time is up to prevent overcooking.
Can I reheat a pre cooked ham the day before serving?
While you can, it is not recommended if you want the best quality. Reheating a large ham twice (once the day before and again to serve) will almost certainly dry it out. It is better to store the pre-cooked ham in the refrigerator and perform the final reheating just before you plan to eat. If you must cook it ahead, slice it while cold and reheat only the slices you need.
Do I need to wash the ham before reheating?
No, you should never wash a ham. Modern food processing is very clean, and washing meat can actually spread bacteria around your kitchen sink and countertops. If there is excess brine or “gel” on the outside of the ham from the packaging, simply pat it dry with a paper towel before placing it in your roasting pan.
What is the best liquid to put in the bottom of the roasting pan?
While water works, using a flavorful liquid enhances the aroma and taste. Apple juice or apple cider is a classic choice that pairs perfectly with pork. For a deeper flavor, some use a mixture of pineapple juice and a splash of soy sauce. If you prefer something less sweet, a dry white wine or even a light vegetable stock provides excellent moisture without altering the flavor profile too much.
How do I know if the ham is bad before I reheat it?
Before reheating, check the ham for any off-smells or slimy textures. A fresh pre-cooked ham should have a clean, salty, and slightly smoky aroma. If it smells sour, ammonia-like, or “funky,” discard it immediately. Also, look for any grey or green discoloration on the meat, which are clear signs of spoilage.