Whether it is a festive holiday centerpieces or a Sunday family dinner, a beautifully glazed ham is a crowd-pleaser that brings a sense of nostalgia and comfort to the table. However, since most hams purchased at the grocery store are already fully cooked or cured, the challenge isn’t actually “cooking” the meat, but rather reheating it without turning it into a dry, salty brick. Mastering the art of how to heat up a ham requires a balance of moisture management, temperature control, and timing.
In this comprehensive guide, we will explore the best methods for reheating different types of ham, from the classic spiral-sliced variety to whole bone-in hams, ensuring every slice stays juicy and flavorful.
Understanding Your Ham Type
Before you turn on the oven, you need to know exactly what kind of ham you are dealing with. The label on the packaging provides the most important clues for your reheating strategy.
Fully Cooked vs. Cook-Before-Eating
Most modern hams are labeled “fully cooked.” This means the meat has already been heated to a food-safe internal temperature during processing. Your goal is simply to warm it through. If the label says “cook before eating” or “fresh ham,” you are dealing with raw pork that requires a much longer cooking time and higher internal temperatures to be safe for consumption.
Spiral-Sliced vs. Uncut
Spiral-sliced hams are incredibly convenient because they are pre-cut in a continuous circle around the bone. However, these are the most prone to drying out because the heat can easily penetrate between the slices. Uncut hams, whether bone-in or boneless, retain moisture more effectively but take longer to heat to the center.
The Gold Standard: Reheating Ham in the Oven
The oven is the most reliable method for reheating a large ham. It allows for even heat distribution and provides the perfect environment for applying a glaze during the final stages of the process.
Prepping the Ham for the Oven
To prevent the exterior from becoming tough, take the ham out of the refrigerator about 30 to 60 minutes before reheating. Bringing the meat closer to room temperature ensures more even heating.
Place the ham in a heavy roasting pan. For a spiral ham, place it face-down (the cut side) to protect the slices from direct exposure to the air. Adding a small amount of liquid to the bottom of the pan—about a half-cup of water, apple cider, or white wine—creates a steam-filled environment that keeps the meat succulent.
Setting the Temperature and Time
Low and slow is the secret to success. Preheat your oven to 325°F. Cover the roasting pan tightly with heavy-duty aluminum foil. It is crucial to ensure there are no gaps where steam can escape.
As a general rule of thumb, you should heat the ham for 10 to 15 minutes per pound. For a standard 10-pound ham, this means a total time of about 2 to 2.5 hours. Your goal is to reach an internal temperature of 140°F, which is the sweet spot for a fully cooked ham to be served warm.
Alternative Methods for Smaller Portions
If you aren’t feeding a small army, you might not want to fire up the big oven. There are several alternative methods for reheating smaller sections or individual slices of ham.
Using the Slow Cooker
The slow cooker is an excellent tool for keeping ham moist because it traps steam inside the pot. This method works best for smaller boneless hams or pieces that fit comfortably within the ceramic insert.
Add a splash of liquid (pineapple juice works wonderfully here) and set the slow cooker to “low.” Heat for 3 to 4 hours until the center is warm. This is a “set it and forget it” method that frees up your oven for side dishes like roasted vegetables or rolls.
Reheating Individual Slices
If you are just looking to warm up a few slices for a sandwich or breakfast, the stovetop is your best bet. Place the slices in a skillet over medium-low heat with a teaspoon of butter or a tablespoon of water. Cover the skillet with a lid for a minute or two to let the steam penetrate the meat, then flip and sear the other side briefly.
Avoid the microwave if possible, as it tends to make the edges of the ham rubbery and unevenly heated. If you must use a microwave, wrap the slice in a damp paper towel and use a medium power setting in short 30-second bursts.
The Art of the Glaze
The glaze is what transforms a standard ham into a masterpiece. While many hams come with a flavor packet, making your own allows you to control the sweetness and spice levels.
When to Apply the Glaze
Never apply a sugary glaze at the beginning of the reheating process. Sugar burns easily, and a two-hour stint in the oven will leave you with a blackened, bitter crust. Instead, wait until the ham has reached an internal temperature of about 120°F (usually the last 20 to 30 minutes of heating).
Creating a Flavor Profile
A classic glaze usually involves a balance of sweetness and acidity. Common bases include:
- Brown sugar and Dijon mustard
- Honey and orange marmalade
- Maple syrup and a pinch of cloves
- Pineapple juice and ginger
Increase the oven temperature to 400°F for the final 15 minutes. Brush the glaze generously over the ham, ensuring it gets into the crevices of a spiral-cut ham. Leave the foil off during this stage to allow the glaze to caramelize and become tacky.
Tips for Avoiding Dry Meat
Even with the best intentions, ham can go south quickly. Here are three professional tips to ensure yours remains juicy:
- Use a Meat Thermometer: Do not rely on the clock alone. A digital meat thermometer is the only way to know for sure when the ham has reached 140°F. Every oven runs differently, and the shape of the bone can affect heating times.
- Rest the Meat: Just like a steak or a roast turkey, ham needs to rest. Once you remove it from the oven, tent it loosely with foil and let it sit for 15 to 20 minutes. This allows the juices to redistribute throughout the muscle fibers rather than spilling out onto the cutting board.
- Keep the Foil Tight: The most common mistake is a loose foil covering. If you see steam billowing out of your oven, your ham is drying out. Pinch the edges of the foil around the rim of the pan for a true seal.
Storing and Reusing Leftovers
Once the meal is over, prompt storage is key. Ham should be carved off the bone and placed in airtight containers or heavy-duty freezer bags. It will stay fresh in the refrigerator for 3 to 5 days.
If you have a large amount of leftovers, ham freezes exceptionally well for up to two months. The leftover bone should never be discarded; it is the perfect base for split pea soup, navy bean stew, or flavor-packed collard greens.
FAQs
What is the best temperature to reheat a fully cooked ham?
The ideal oven temperature for reheating a fully cooked ham is 325°F. This temperature is high enough to warm the meat efficiently but low enough to prevent the exterior from drying out or burning before the center reaches the desired temperature.
How do I keep a spiral ham from drying out?
To keep a spiral ham moist, place it cut-side down in the pan, add a half-cup of water or juice to the bottom, and cover the entire pan tightly with heavy-duty aluminum foil. The foil traps the steam created by the liquid, essentially braising the ham while it warms.
To what internal temperature should I heat the ham?
For a ham that is already labeled “fully cooked,” you only need to bring it to an internal temperature of 140°F. If you are reheating a “fresh” or “cook-before-eating” ham, you must reach a safe internal temperature of 145°F and allow it to rest for three minutes.
Can I reheat a ham that has already been glazed?
Yes, you can reheat a ham that was previously glazed, but you must be extra careful. The sugar in the glaze can burn quickly. Use a lower temperature, such as 300°F, and keep it tightly covered with foil to prevent the sugar from scorching.
How long does it take to reheat a ham per pound?
In a 325°F oven, it generally takes between 10 and 15 minutes per pound to reheat a ham. A 5-pound ham will take approximately 50 to 75 minutes, while a larger 10-pound ham may take up to 2.5 hours. Always use a thermometer to verify the temperature.