A succulent, glazed ham is the centerpiece of many holiday traditions and family gatherings. Whether you have a spiral-cut beauty from the store or leftovers from a massive Sunday roast, the goal is always the same: keeping the meat juicy and tender while reaching a safe serving temperature. Because most hams sold in grocery stores are already fully cooked or cured, “cooking” them is actually a process of gentle reheating. If you go too fast or use too much heat, you end up with dry, salty leather.
This comprehensive guide will walk you through every method available to warm cooked ham, ensuring your next meal is a resounding success.
Understanding Your Ham Before You Start
Before you even turn on the oven, you need to identify exactly what kind of ham you are dealing with. This dictates your timing and temperature settings.
City Ham vs. Country Ham
Most modern hams found in the refrigerated aisle are “City Hams.” These are wet-cured, often smoked, and sold fully cooked. They are high in moisture and require gentle reheating to prevent drying out. “Country Hams,” common in the Southern United States, are dry-cured with salt and aged. These are much saltier and firmer, often requiring soaking before they are even warmed. For the purposes of this guide, we will focus on the standard fully cooked City Ham.
Bone-In vs. Boneless
Bone-in hams generally have better flavor and moisture retention because the bone acts as a conductor of heat from the inside out. However, they take longer to warm. Boneless hams are easier to slice and reheat faster, but they are more prone to becoming dry if left in the heat too long.
Spiral-Cut vs. Whole
Spiral-cut hams are a host’s best friend because they are pre-sliced all the way to the bone. The downside is that those slices create more surface area for moisture to escape. If you are warming a spiral ham, your primary mission is moisture preservation.
The Gold Standard: The Oven Method
The oven is the most reliable way to warm a large, whole, or spiral-cut ham. It provides even heat and allows you to use a roasting pan to create a steamy environment.
Preparation and Wrapping
To start, remove the ham from its packaging and let it sit at room temperature for about 30 minutes. This takes the chill off and ensures more even heating. Pre-heat your oven to 325°F.
Place the ham in a heavy-duty roasting pan. To prevent the meat from drying out, add about a half-inch of liquid to the bottom of the pan. This could be water, apple juice, pineapple juice, or even a splash of white wine. The liquid will steam during the process, creating a humid environment.
The most critical step is the foil. Wrap the entire pan tightly with heavy-duty aluminum foil. If you are warming a spiral ham, consider wrapping the ham itself in foil before placing it in the pan to ensure no steam escapes those delicate slices.
Timing and Internal Temperature
The rule of thumb for a fully cooked ham is to heat it for 10 to 12 minutes per pound. If you are heating a ham that is “cook before eating” (partially cooked), you will need closer to 15 to 18 minutes per pound.
The goal is an internal temperature of 140°F. Use a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone. Once it hits this mark, it is perfectly warmed and ready for the table.
The Slow Cooker Method for Maximum Juiciness
If you are working with a smaller ham (usually under 8 pounds) or have limited oven space, the slow cooker is an elite option. Because it is a sealed environment, it traps every drop of moisture.
Setting Up the Crockpot
Place your ham in the slow cooker. If it is too tall for the lid to close, you can create a “tent” over the top with aluminum foil, though a sealed lid is always preferred. Add a cup of liquid—maple syrup and dijon mustard mixed with a bit of water makes an excellent steaming base.
Low and Slow
Set the slow cooker to Low. Avoid using the High setting, as the exterior of the ham can become tough before the center is warm. A small ham will usually take 3 to 4 hours to reach 140°F. This method is particularly effective for spiral hams because the low heat prevents the edges of the slices from curling and hardening.
Reheating Ham Slices and Leftovers
Sometimes you aren’t feeding a crowd; you just want a delicious ham sandwich or a side for your morning eggs. In these cases, warming the whole ham is unnecessary.
The Skillet Method
For individual slices, the stovetop is the best route. Place a skillet over medium heat and add a teaspoon of butter or oil. Place the ham slices in the pan and add a tablespoon of water or broth. Cover the pan with a lid. The steam will warm the ham through in about 2 to 3 minutes, and removing the lid for the last 30 seconds will give the edges a nice, slight crispness without drying out the center.
The Microwave Method
While not ideal for texture, the microwave is certainly the fastest. To do it right, place the ham on a microwave-safe plate and cover it with a damp paper towel. This creates a mini-steamer. Use 50% power in 30-second bursts. Using full power often results in “rubbery” ham because the high frequency vibrates the fat and water molecules too aggressively.
The Art of the Glaze
Warming your ham is the perfect time to apply a glaze. A glaze adds a beautiful sheen, a crackling crust, and a sweet-savory balance to the salty meat.
When to Apply
Never apply your glaze at the beginning of the warming process. Most glazes contain high amounts of sugar (honey, brown sugar, or maple syrup), which will burn if left in the oven for two hours.
The ideal time to glaze is during the last 20 to 30 minutes of heating. Remove the ham from the oven, crank the temperature up to 400°F, and brush the glaze generously over the surface. Return it to the oven uncovered. You can repeat this process every 10 minutes to build up a thick, lacquered coating.
Simple Glaze Ideas
- Honey-Mustard: Equal parts honey and Dijon mustard with a pinch of cloves.
- Brown Sugar and Pineapple: Brown sugar, pineapple juice, and a splash of apple cider vinegar.
- Maple-Bourbon: Pure maple syrup, a shot of bourbon, and a touch of black pepper.
Essential Tips for Success
To ensure your ham remains the star of the show, keep these professional tips in mind:
- Don’t Overcook: Remember, you aren’t “cooking” the meat; you are just bringing it to a palatable temperature. Every minute past 140°F is pulling moisture out of the ham.
- Rest the Meat: Just like a steak or a roast turkey, ham needs to rest. After removing it from the oven, let it sit under a loose tent of foil for 15 to 20 minutes. This allows the juices to redistribute so they don’t all run out onto the cutting board.
- Use the Liquid: Don’t throw away the liquid at the bottom of the roasting pan. You can strain it and use it as a base for a savory ham gravy or to moisten the meat if you are serving it buffet-style.
- Carving Technique: If you have a bone-in ham, cut around the bone first to release the large muscles, then slice against the grain for the most tender bite.
Troubleshooting Common Issues
- The ham is still cold in the middle: This usually happens if the ham went into the oven straight from the fridge. If the outside is getting too dark but the inside is cold, lower the oven temp to 300°F and ensure the foil seal is tight.
- The exterior is too salty: Some hams have a very high salt content. If you find the exterior overwhelming, you can rinse the ham under cold water and pat it dry before warming. Adding a sweet glaze also helps neutralize the perception of saltiness.
- The spiral slices are falling apart: This is common with over-handled spiral hams. To prevent this, keep the ham “face down” (the flat side where the slices are most visible) in the roasting pan. This keeps the slices compressed together during the warming process.
Frequently Asked Questions
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Can I warm a cooked ham in an air fryer?
Yes, you can warm ham in an air fryer, but it is best suited for slices or very small ham steaks. Because air fryers use high-velocity hot air, a whole ham will dry out quickly. To warm a thick slice, set the air fryer to 320°F and heat for 3 to 5 minutes. Wrapping the slice in foil inside the air fryer will help maintain moisture.
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How many times can I reheat cooked ham?
It is safest to reheat cooked ham only once. Each time you heat and cool meat, you increase the risk of bacterial growth and degrade the texture of the protein. If you have a large amount of leftovers, only warm the portion you plan to eat immediately rather than reheating the entire roast again.
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Is it safe to eat cooked ham cold?
Absolutely. Since most hams are fully cooked and cured, they are safe to eat straight from the refrigerator. Cold ham is excellent for sandwiches, salads, or charcuterie boards. However, for a formal dinner, warming it enhances the aroma and softens the fats, making for a more luxurious eating experience.
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How long does cooked ham stay fresh in the refrigerator?
A fully cooked, vacuum-sealed ham will last for weeks according to its “use by” date. However, once the seal is broken or the ham has been warmed, leftovers should be consumed within 3 to 5 days. For longer storage, cooked ham can be frozen for up to 2 months without significant loss of quality.
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Should I use a roasting rack?
Using a roasting rack is a matter of preference. If you want the bottom of the ham to stay out of the juices so it doesn’t get “soggy,” use a rack. However, many chefs prefer to let the ham sit directly in the liquid (especially if it is flavored with juice or spices) to allow the bottom of the meat to braise slightly, which keeps it incredibly tender.