Whether it is a festive holiday gathering, a Sunday family dinner, or a simple meal-prep solution, a pre-cooked ham is a versatile centerpiece. Because the ham is already cured and cooked, your primary goal isn’t “cooking” in the traditional sense, but rather “reheating” it to a safe, juicy, and flavorful temperature. If done incorrectly, you risk a dry, leathery disaster. If done right, you get a tender, succulent masterpiece. This guide will walk you through every method, tip, and trick to ensure your ham remains the star of the table.
Understanding Your Pre-Cooked Ham
Before you fire up the oven, it is important 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 meat has already been smoked, boiled, or baked.
Bone-In vs. Boneless
Bone-in hams generally offer better flavor and texture because the bone helps conduct heat and retains moisture. Boneless hams are much easier to slice and often come in “pit” or “tavern” styles, making them great for sandwiches or quick dinners.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced in a continuous circle around the bone. They are incredibly convenient for serving but are much more prone to drying out during the reheating process because the heat can penetrate the slices more easily. Whole hams require more effort to carve but stay moist much longer.
The Gold Standard: The Oven Method
The oven is the most reliable way to warm a large ham evenly. The secret to success here is low heat and moisture retention.
Preparing the Ham
Remove the ham from its packaging. If there is a plastic disk over the bone, make sure to discard it. Let the ham sit at room temperature for about 30 minutes before putting it in the oven; this helps it heat more evenly.
Setting the Temperature
Preheat your oven to 325°F. You want a low temperature to prevent the outside from burning before the inside gets warm. Place the ham in a heavy roasting pan. For a spiral ham, place it face-down (the flat side) to keep the moisture trapped between the slices.
Adding Moisture
Pour about half a cup of water, apple juice, or white wine into the bottom of the pan. This creates a steam-bath effect. Cover the entire pan tightly with heavy-duty aluminum foil. A tight seal is your best defense against dryness.
Timing the Heat
General rule of thumb for a whole or half ham: heat for 12 to 15 minutes per pound. For a spiral-cut ham, reduce this to 10 to 12 minutes per pound. Your goal is an internal temperature of 140°F. Use a meat thermometer to check the thickest part of the meat, making sure not to touch the bone.
How to Apply a Glaze
A glaze adds that iconic sweet and savory crust that everyone loves. However, if you apply it too early, the sugar will burn.
When to Glaze
Wait until the ham is about 20 to 30 minutes away from being finished. Remove the foil and brush your glaze generously over the surface.
Getting the Crust
Increase the oven temperature to 400°F or turn on the broiler for the last 5 to 10 minutes. Watch it like a hawk. You want the glaze to bubble and caramelize into a dark, sticky mahogany color without turning black.
Using a Slow Cooker for Smaller Hams
The slow cooker is an excellent “set it and forget it” method, especially for smaller bone-in halves or boneless hams. It is arguably the best way to keep the meat moist.
Fitting the Ham
If the ham is too tall for the lid to close, you can create a “tent” over the top with aluminum foil to seal in the steam.
Liquids and Flavor
Add a liquid base like pineapple juice, ginger ale, or a mixture of brown sugar and Dijon mustard. Set the slow cooker to “Low.” Heating on “High” can toughen the proteins.
Duration
A 5 to 7-pound ham will typically take 4 to 5 hours on the low setting. Again, aim for that 140°F internal temperature mark.
Reheating Ham Slices Quickly
If you aren’t feeding a crowd and just need a few slices for breakfast or a sandwich, don’t fire up the oven.
The Skillet Method
Place a skillet over medium heat with a teaspoon of butter or oil. Add the slices and a tablespoon of water. Cover the pan with a lid. This steams the slices while they sear, keeping them tender. Flip after 2 minutes and heat until warm.
The Microwave Method
Microwaving is the riskiest method because it can make ham rubbery. Place slices on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power in 30-second increments. The damp towel is essential for replacing the moisture the microwave evaporates.
Essential Tips for Success
To elevate your ham from “good” to “restaurant-quality,” keep these expert tips in mind.
Never Skip the Resting Period
Once the ham reaches 140°F, take it out of the oven. Let it rest, covered, for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the meat rather than spilling out onto the cutting board.
Use the Leftovers
The bone from a bone-in ham is culinary gold. Don’t throw it away! Use it to flavor split pea soup, navy bean stew, or collard greens. Leftover meat can be frozen for up to two months or used in omelets, quiches, and casseroles.
Food Safety Warnings
If you are reheating a “leftover” ham (one that you have already served and put in the fridge), the USDA recommends reheating it to 165°F to ensure any bacteria introduced during the first serving are destroyed. For a fresh, vacuum-sealed “fully cooked” ham from the plant, 140°F is the standard for quality.
Troubleshooting Common Issues
What if the ham is too salty?
If you know the brand you bought is particularly salty, you can soak the ham in cold water for a few hours before reheating, or glaze it with something very sweet (like apricot preserves) to balance the sodium.
What if the ham is dry?
If you pull the ham out and it looks dry, don’t panic. Carve the slices and place them in a dish with a little warm chicken broth or apple juice. Let them sit for a few minutes to soak up the liquid before serving.
FAQs
How long does it take to reheat a 10 pound ham?
In an oven set to 325°F, a 10-pound ham will generally take between 2 and 2.5 hours. It is best to start checking the internal temperature around the 2-hour mark. Remember that spiral-cut hams will heat faster than solid muscle hams.
Can I reheat a pre-cooked ham in an Air Fryer?
Yes, but only for smaller portions or boneless ham roasts that fit comfortably. Set the air fryer to 300°F. Wrap the ham tightly in foil to prevent the fan from drying out the exterior and heat for about 10 minutes per pound.
Do I have to cook a fully cooked ham?
Technically, no. A fully cooked ham can be sliced and eaten cold right out of the refrigerator. However, most people prefer the texture and flavor of ham when it is warmed and paired with a glaze.
How many times can you reheat ham?
You should only reheat ham once. Each time you heat and cool meat, you lose moisture and increase the risk of foodborne illness. It is better to slice off only what you need and reheat those portions individually.
What is the best liquid to put in the bottom of the roasting pan?
While water works fine, using apple cider, pineapple juice, or even orange juice adds a subtle depth of flavor to the meat. For a more savory profile, use chicken stock or a splash of dry sherry.