A succulent, honey-glazed ham is often the centerpiece of a festive gathering, but the real challenge begins the day after the party. Whether you have a massive bone-in spiral ham or a smaller boneless portion, knowing how to reheat cooked ham without drying it out is an essential kitchen skill. Ham is a lean meat that has already undergone a cooking or curing process, which makes it particularly susceptible to becoming tough, salty, and leathery if exposed to high heat for too long.
The goal of reheating ham isn’t to cook it again—since it’s already safe to eat—but to gently bring it up to a palatable temperature while preserving its moisture and enhancing its natural flavors. This comprehensive guide will walk you through the best methods, from the traditional oven approach to the quick convenience of the air fryer, ensuring your leftovers are just as delicious as the first serving.
Essential Preparation Tips Before Reheating
Before you choose a heating method, there are several preparatory steps that apply to almost every technique. These small details make the difference between a juicy slice of ham and a piece of meat that feels like cardboard.
Bring the Ham to Room Temperature
Taking the ham directly from the cold refrigerator to a hot oven can cause the exterior to overcook before the center is even warm. If time allows, take your ham out of the fridge about 30 to 60 minutes before you plan to reheat it. This allows the internal temperature to rise slightly, leading to more even heating throughout.
Moisture is Your Best Friend
Because ham is already cooked, the biggest threat is evaporation. To combat this, you must introduce a liquid “buffer.” When reheating in a pan or a slow cooker, adding a splash of water, chicken stock, apple juice, or even pineapple juice can create a steamy environment that keeps the meat fibers tender.
The Power of the Foil Wrap
Aluminum foil is perhaps the most important tool in your arsenal. Wrapping the ham tightly prevents steam from escaping. For large hams, a double layer of heavy-duty foil is recommended to ensure no moisture leaks out during the longer heating process.
The Gold Standard: Reheating Ham in the Oven
The oven is the preferred method for reheating large, whole hams or thick-cut spiral hams. It provides a steady, indirect heat that warms the meat thoroughly without searing the edges.
To begin, preheat your oven to a low temperature, typically 325°F. Using a higher temperature might be tempting to save time, but it will almost certainly dry out the exterior. Place the ham in a roasting pan or a deep baking dish. If you are reheating a spiral-cut ham, place it cut-side down to protect the slices from direct air exposure.
Add about a half-cup of liquid to the bottom of the pan. As mentioned, water works, but apple cider or a mixture of orange juice and brown sugar can add a lovely aromatic quality to the steam. Cover the pan tightly with foil, ensuring the edges are sealed well.
The general rule for timing is about 10 minutes per pound. You are looking for an internal temperature of 140°F. This is the sweet spot where the ham is piping hot but hasn’t begun to lose its structural integrity. If you want to apply a fresh glaze, remove the foil during the last 15 minutes of heating, brush on your glaze, and increase the oven temperature to 400°F just long enough to caramelize the sugars.
Using the Slow Cooker for Hands-Off Reheating
If you are busy preparing side dishes or running errands, the slow cooker is an excellent “set it and forget it” option. This method is particularly effective for smaller boneless hams or ham quarters that can fit comfortably inside the ceramic pot.
Place the ham in the slow cooker and add a small amount of liquid. Since slow cookers trap moisture very efficiently, you don’t need as much liquid as the oven method—about a quarter to a half-cup is plenty. Set the slow cooker to the “Low” setting. Reheating on “High” is generally discouraged as it can boil the ham juices and toughen the meat.
A small ham will usually take 2 to 3 hours to reach the desired temperature. The slow cooker is also perfect for keeping the ham warm during a buffet-style meal. Simply turn the setting to “Warm” once the ham has reached 140°F.
How to Reheat Ham Slices on the Stovetop
When you only need a slice or two for a quick breakfast or a sandwich, the stovetop is the fastest and most effective route. This method allows you to get a bit of “sear” or “char” on the ham, which can enhance the flavor of the fat.
Use a non-stick skillet or a cast-iron pan over medium-low heat. Add a teaspoon of butter or oil to the pan to prevent sticking. Place the ham slices in a single layer. To keep them moist, add a tablespoon of water or broth to the pan and immediately cover it with a lid. This creates a mini-steamer inside the pan.
Heat the slices for about 2 to 3 minutes per side. If you prefer a crispier texture, remove the lid for the last minute of cooking and turn the heat up slightly to brown the edges.
Reheating Ham in the Air Fryer
The air fryer has become a kitchen staple for its speed, and it works surprisingly well for ham, provided you take precautions against the high-velocity hot air. This method is best for individual slices or small ham “steaks.”
To prevent the ham from drying out in the air fryer, wrap the slices loosely in aluminum foil. This protects the meat from the direct blast of the heating element. Set the air fryer to 320°F and heat for about 3 to 5 minutes. If you want a bit of a crisp edge, open the foil for the final 60 seconds of the cycle. Because air fryers vary significantly in power, it’s best to check the ham frequently to avoid overcooking.
The Microwave Method: Fast but Risky
The microwave is the fastest way to reheat ham, but it is also the most likely to result in a rubbery texture. Use this method only for single servings and when you are in a genuine rush.
Place the ham on a microwave-safe plate and cover it with a damp paper towel. The damp towel is crucial as it provides the necessary moisture to keep the ham from turning into leather. Use a medium power setting (around 50% or 60%) rather than full power. Heat in 30-second intervals, checking the temperature between each burst. This prevents the edges from becoming hard while the center remains cold.
Adding Flavor During the Reheat
Reheating is a second chance to infuse your ham with flavor. If the original ham was a bit plain, consider adding a simple glaze during the reheating process. A mixture of Dijon mustard, honey, and a pinch of ground cloves can transform leftover ham into a gourmet meal.
For those who enjoy a savory profile, reheating ham in a skillet with a splash of balsamic vinegar or a spoonful of red pepper jelly adds a sophisticated kick. If you are reheating a large ham in the oven, you can also place whole cloves, star anise, or cinnamon sticks in the steaming liquid at the bottom of the pan to infuse the meat with seasonal aromas.
Safety and Storage Considerations
When dealing with leftovers, food safety is paramount. Cooked ham should be stored in the refrigerator within two hours of its initial serving. In a cold fridge (below 40°F), cooked ham will generally stay fresh for 3 to 5 days.
If you find yourself with more ham than you can consume in a few days, ham freezes exceptionally well. Wrap individual portions tightly in plastic wrap and then place them in a heavy-duty freezer bag. Frozen ham maintains its quality for about 1 to 2 months. When you are ready to use it, thaw it in the refrigerator overnight before following the reheating instructions above.
Never reheat the same piece of ham more than once. Each time meat is heated and cooled, it passes through the “danger zone” (40°F to 140°F) where bacteria can multiply. Additionally, multiple reheatings will significantly degrade the texture and moisture content of the meat.
FAQs
How long does it take to reheat a whole ham in the oven?
For a whole, pre-cooked ham, you should plan for approximately 10 to 12 minutes per pound in a 325°F oven. A 10-pound ham will take roughly 2 hours to reach an internal temperature of 140°F. Always use a meat thermometer to ensure accuracy, as oven calibrations can vary.
Can I reheat ham that has already been sliced?
Yes, but sliced ham loses moisture much faster than a whole ham. The best way to reheat slices is in a skillet with a little liquid and a lid, or wrapped tightly in foil in the oven. Avoid placing naked slices directly on an oven rack or open baking sheet, as they will dry out within minutes.
What is the best internal temperature for reheated ham?
According to food safety guidelines, ham that was packaged in a USDA-inspected plant should be reheated to 140°F. If the ham was not packaged in such a facility or if you are unsure of its origin, it is safer to reheat it to 165°F. However, 140°F is the standard for maintaining the best texture and flavor.
Should I leave the bone in when reheating?
If you have a bone-in ham, leave the bone in during the reheating process. The bone acts as a conductor of heat, helping the interior of the ham warm up more efficiently. Furthermore, the bone adds flavor and moisture to the surrounding meat. Save the bone after reheating to make a delicious soup or stock.
How do I fix ham that has become too dry during reheating?
If you accidentally overcook your ham and it becomes dry, all is not lost. You can “rescue” the meat by slicing it thin and simmering it briefly in a flavorful liquid like gravy, broth, or a mixture of melted butter and honey. Serving the ham with a sauce or using it in recipes like ham and cheese sliders or casseroles can also mask the dryness.