Honey Baked Ham is the undisputed centerpiece of holiday gatherings and special family dinners. Known for its signature sweet, crunchy glaze and spiral-sliced convenience, it is a premium product that deserves careful handling. While these hams are technically sold fully cooked and ready to eat at room temperature, many people prefer their ham warm. However, because the meat is already cooked, reheating it incorrectly can lead to a dry, rubbery texture or a ruined glaze.
To maintain that juicy interior and iconic crust, you need to follow specific techniques that prioritize moisture retention and gentle heating. Whether you are using a conventional oven, a slow cooker, or even an air fryer, this guide will walk you through every step of the process to ensure your meal tastes as fresh as the day it was glazed.
Understanding the Pre-Cooked Nature of Honey Baked Ham
Before you turn on the stove, it is important to understand what you are working with. A Honey Baked Ham is hickory-smoked for up to 24 hours and then spiral-sliced to the bone. The most critical feature is the hand-applied glaze made of honey and spices. This glaze is sugar-based, which means it is highly susceptible to burning if exposed to high heat for too long.
The official recommendation from most specialty ham retailers is actually to serve the ham at room temperature. If you take the ham out of the refrigerator about 30 to 60 minutes before serving, the flavors of the smoke and the sweetness of the glaze become more pronounced. However, if “lukewarm” isn’t what you are looking for, reheating is a delicate science of warming without further “cooking.”
The Gold Standard: Reheating in the Conventional Oven
The oven remains the most popular and effective way to heat a whole or half ham. The key here is low temperature and a bit of water to create a steaming effect.
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Preparing the Ham for the Oven
Start by preheating your oven to a low temperature, specifically 275°F or 300°F. High temperatures are the enemy of pre-cooked pork. While the oven warms up, remove the ham from its foil or plastic packaging.
Place the ham in a roasting pan or a deep baking dish. To prevent the meat from drying out, add about a half-cup of water, apple juice, or even white wine to the bottom of the pan. This liquid will create steam, which helps the heat penetrate the meat without stripping away its natural juices.
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Sealing in the Moisture
This is the most important step: cover the pan tightly with heavy-duty aluminum foil. You want to create a seal so that no steam escapes. If your ham is exceptionally large, you might need to use two overlapping pieces of foil. Ensure the foil does not touch the glaze directly if possible, as the sugar can stick to the metal as it warms.
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Timing and Internal Temperature
Place the ham in the oven and heat it for approximately 10 to 12 minutes per pound. For a standard 8-pound ham, this usually takes about an hour and a half. Your goal is not to get the ham piping hot throughout, but rather to reach an internal temperature of about 120°F to 130°F. Use a meat thermometer to check the center, making sure not to hit the bone, which can give an inaccurate reading. Overheating past 140°F will likely result in a loss of moisture.
Using a Slow Cooker for a Moist Finish
If your oven is occupied by side dishes or desserts, a slow cooker is an excellent alternative. It is naturally designed to keep moisture trapped, making it very forgiving for lean meats like ham.
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Setting Up the Crockpot
Place the ham in the slow cooker. If the ham is too tall for the lid to close, you can cover the top with a tent of aluminum foil and then place the lid on as securely as possible. Add a small amount of liquid—about a quarter-cup of water or pineapple juice—to the bottom.
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Heating Duration
Set the slow cooker to the “Low” setting. Do not use the “High” setting, as it may caramelize the bottom of the ham too quickly. Heat the ham for about 2 to 4 hours, depending on its size. Since slow cookers vary in temperature, check the internal temperature after the 2-hour mark. This method is particularly effective if you want to keep the ham warm for a prolonged period during a buffet-style meal.
Reheating Individual Slices
If you are just looking for a quick lunch or a single serving, reheating the entire ham is unnecessary and can degrade the quality of the remaining meat. Reheating slices requires a different approach to avoid the “curling” effect that happens when ham is over-seared.
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The Skillet Method
For a slightly crispy edge, use a non-stick skillet over medium-low heat. Add a teaspoon of butter or a splash of water to the pan. Place the slices in the pan and heat for about 1 to 2 minutes per side. Watch closely; because of the sugar in the glaze, the slices can go from perfectly warm to burnt very quickly.
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The Microwave Method
While the microwave is the fastest option, it is also the riskiest. To do it right, place a slice of ham on a microwave-safe plate and cover it with a damp paper towel. The moisture from the towel prevents the ham from becoming tough. Use 30-second intervals at 50 percent power until the meat is warm. Avoid using full power, which can cause the fat to “pop” and the sugar to turn into hard candy.
Using an Air Fryer for Small Portions
The air fryer has become a modern favorite for reheating leftovers because it maintains texture. For Honey Baked Ham slices, the air fryer can actually help re-crisp that sugary glaze.
Set your air fryer to 320°F. Place the slices in a single layer in the basket. You do not need to add oil. Heat for 3 to 5 minutes. The circulating air will warm the meat quickly while keeping the glaze tacky and delicious. This is perhaps the best method for those who enjoy the contrast of a warm center and a slightly crunchy exterior.
Common Mistakes to Avoid
- One of the most frequent errors is reheating the ham at a temperature like 350°F or 400°F. At these heats, the exterior of the ham will reach dangerous temperatures before the center even loses its chill. This leads to the outer slices becoming dry and jerky-like.
- Another mistake is forgetting to add liquid to the pan. Even a well-covered ham will lose some moisture to the air inside the foil. A small amount of liquid acts as an insurance policy for your dinner.
- Finally, avoid reheating the same ham multiple times. Every time you heat and cool meat, the protein fibers tighten and release moisture. It is always better to slice off what you need and reheat only that portion, leaving the rest of the ham cold in the refrigerator.
Storing Your Reheated Ham
If you have leftovers after your second warming, they should be refrigerated promptly. Honey Baked Ham can typically stay in the refrigerator for 5 to 7 days. If you find you have more than you can eat in a week, the ham freezes beautifully. Wrap individual slices in plastic wrap and then place them in a heavy-duty freezer bag. Frozen ham is best consumed within 2 months for optimal flavor.
When you are ready to use frozen ham, thaw it in the refrigerator overnight before attempting to reheat it using any of the methods mentioned above.
Frequently Asked Questions
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Can I reheat a Honey Baked Ham in its original gold foil?
No, you should not put the original gold foil in the oven. While it looks like foil, it often has a plastic lining or coating that is not designed for high heat. Always remove the original packaging and wrap the ham in standard heavy-duty aluminum foil before reheating.
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Should I glaze the ham again while reheating?
It is generally not necessary to add more glaze, as Honey Baked Hams come with a thick, flavor-packed crust. However, if you find the glaze has thinned or you want an extra kick, you can brush on a mixture of honey and brown sugar during the last 10 minutes of heating, leaving the foil off to let it set.
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How long can a Honey Baked Ham sit out at room temperature?
To ensure food safety, you should not leave the ham at room temperature for more than 2 hours. If you are serving it room temperature, take it out of the fridge 30 minutes before the meal, serve it, and then get the leftovers back into refrigeration as soon as the meal is over.
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What if my ham is still cold in the middle?
If the internal temperature hasn’t reached 120°F, keep it covered and return it to the oven in 10-minute increments. If you are in a rush, you can separate the spiral slices slightly to allow the warm air to circulate between them, but be careful as this can cause the meat to dry out faster.
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Can I use the bone for soup after reheating?
Absolutely. The bone retains a massive amount of smoky flavor even after the ham has been reheated. Once you have carved all the meat away, save the bone to make split pea soup, ham and bean stew, or even a smoky stock for collard greens. The bone can be frozen for later use if you aren’t ready to make soup immediately.