The centerpiece of a holiday meal or a special Sunday brunch is often a glistening, spiral-sliced HoneyBaked Ham. Known for its signature sweet, crunchy glaze and tender, slow-smoked flavor, this ham is a culinary icon. However, there is a common misconception that can lead to a less-than-stellar dining experience: the belief that you must cook it. In reality, a HoneyBaked Ham comes fully cooked and is designed to be enjoyed at room temperature. But if you prefer your meat with a bit of warmth, knowing how to warm up a honeybaked ham without drying it out is an essential skill for any home cook.
Why Room Temperature is Often Best
Before diving into heating methods, it is important to understand the philosophy behind the product. HoneyBaked Hams are spiral-sliced to the bone, meaning the heat can penetrate—and escape—very quickly. The company itself recommends serving the ham straight from the refrigerator or allowing it to stand at room temperature for about 30 minutes before serving.
When the ham is cold or at room temperature, the fat remains stable, and the moisture stays locked within the muscle fibers. Heating the ham risks melting that fat and evaporating the juices, which can turn a premium cut of meat into something tough and dry. Furthermore, the iconic glaze is sugar-based; excessive heat can cause it to burn or run off the meat, losing that signature crunch.
Preparing Your Ham for the Oven
If you decide that a chill is not for you, the oven is the most reliable method for warming. The goal is not to “cook” the ham but to gently raise its internal temperature.
Proper Wrapping Techniques
To prevent moisture loss, you must create a protective barrier. Use heavy-duty aluminum foil to wrap the ham tightly. If you are heating only a few slices, wrap them in a bundle. For a whole or half ham, ensure the foil covers every inch. Some experts suggest placing a small amount of water or apple juice in the bottom of the roasting pan before sealing the top with foil to create a slight steaming effect, though this is optional.
Setting the Right Temperature
Low and slow is the golden rule. You should never crank the oven up to high heat. Set your oven to 275°F. This low temperature allows the heat to migrate toward the center of the ham slowly without scorched the exterior.
Timing Your Warm Up
Timing is everything. For a whole ham, you generally want to calculate about 10 minutes per pound. If you are warming a half ham or a smaller portion, it may take significantly less time. Use a meat thermometer to check the progress. You are looking for an internal temperature of about 100°F to 120°F. Anything higher than 140°F starts to enter the “re-cooking” zone, which will compromise the texture.
Using the Microwave for Quick Slices
Sometimes you don’t need to heat the entire ham. If you are just looking for a warm ham sandwich or a quick breakfast side, the microwave is a viable option, provided you use it with caution.
Avoid High Power
The microwave is notorious for heating unevenly and toughening proteins. To mitigate this, set your microwave to medium power (50%) rather than the default high setting.
The Damp Paper Towel Trick
Place your slices on a microwave-safe plate and cover them with a damp paper towel. This adds a bit of humidity to the environment, preventing the edges of the spiral slices from curling and becoming “rubbery.” Heat in short intervals of 20 to 30 seconds until the desired temperature is reached.
The Skillet Method for a Crispy Edge
If you enjoy a bit of texture, warming ham slices in a skillet can be a delicious alternative. This method works particularly well for breakfast.
Low Heat Searing
Place a non-stick skillet over medium-low heat. You do not need to add oil or butter, as the ham has enough natural fat. Lay the slices flat in the pan and heat for about one minute per side. This method lightly caramelizes the edges of the glaze, adding a smoky, sweet depth to the flavor profile. Be careful not to leave them too long, or the sugar in the glaze will burn and become bitter.
Important Safety and Quality Tips
When handling a premium product like this, there are a few “dos and don’ts” that will ensure your guests are impressed.
- Never Submerge in Water: It might seem tempting to use a water bath or a sous-vide style approach, but unless the ham is vacuum-sealed perfectly, you risk washing away the glaze. The glaze is the soul of a HoneyBaked Ham; protect it at all costs.
- Don’t Overheat: It is worth repeating: do not overheat. A dry ham is a tragedy. If you find that the ham has reached 110°F, take it out. The residual heat will continue to warm it slightly as it sits on the counter.
Storing Leftovers Properly
Once the meal is over, safety becomes the priority. Carve the remaining meat off the bone as soon as possible. Store the meat in airtight containers or wrap it tightly in foil and plastic wrap. It will stay fresh in the refrigerator for up to five days.
The ham bone itself is a treasure. Do not throw it away! It can be frozen for up to six weeks and used later to make incredible split pea soup, navy bean stew, or a smoky stock for collard greens.
Creative Ways to Use Warmed Ham
Once you have mastered the art of warming, you can incorporate the ham into various dishes.
The Ultimate Breakfast Hash
Dice up warmed ham and toss it into a pan with sautéed potatoes, onions, and bell peppers. The sweetness of the glaze pairs beautifully with the savory potatoes. Top it with a fried egg for a high-end brunch experience at home.
Gourmet Grilled Cheese
Use thin slices of warmed ham inside a grilled cheese sandwich made with sharp cheddar or Gruyère. The warmth of the ham helps melt the cheese faster, and the crunch of the glaze provides a contrast to the buttery toasted bread.
Frequently Asked Questions
Can I warm up a HoneyBaked Ham in a slow cooker?
It is generally not recommended to use a slow cooker for a HoneyBaked Ham. Slow cookers use moist heat over a long period, which can cause the spiral slices to fall apart and the signature crunchy glaze to dissolve into a liquid mess. If you must use one, place the ham on a rack inside the cooker with a tiny bit of water at the bottom and keep it on the “warm” setting for no more than 30 to 45 minutes.
How long can a HoneyBaked Ham sit out?
According to food safety guidelines, perishable foods should not sit out at room temperature for more than two hours. However, for the best quality, it is recommended to take the ham out of the fridge about 30 to 60 minutes before you plan to eat. This takes the chill off without allowing the ham to reach a temperature where bacteria might grow.
Is it okay to freeze the ham after it has been warmed up?
Yes, you can freeze the ham after it has been warmed, provided it wasn’t left out at room temperature for more than two hours. For best results, wrap it in a layer of plastic wrap followed by a layer of heavy-duty aluminum foil or place it in a vacuum-sealed bag. This prevents freezer burn and preserves the flavor for up to one to two months.
What if I want the glaze to be extra crunchy again?
If the glaze has softened during the warming process, you can briefly place the ham under a broiler. Watch it very closely, as the sugar will go from bubbling to burnt in a matter of seconds. Usually, 30 to 60 seconds is more than enough to re-crystallize the sugar.
Should I slice the ham before or after warming?
A HoneyBaked Ham is already spiral-sliced, so the slices are already there. If you are warming a whole ham, keep it intact to retain moisture. If you only need a few portions, it is much better to remove the specific slices you need and warm them individually rather than heating the entire ham multiple times. Repeatedly heating and cooling the meat will significantly degrade its texture and flavor.