When you buy a “fully cooked” ham from the grocery store, the hard work of curing and smoking has already been done for you. Technically, you could eat it cold right out of the package. However, most of us want that centerpiece of the holiday table to be warm, juicy, and perhaps coated in a sticky, sweet glaze. The real challenge isn’t “cooking” the ham, but rather reheating it without turning a premium cut of meat into a dry, salty brick.
Understanding the timing and temperature requirements for a pre-cooked ham is the difference between a dinner that wins rave reviews and one that requires extra gravy just to swallow. This guide will walk you through every nuance of reheating ham, from various oven methods to the specific internal temperatures that ensure food safety and peak flavor.
Determining Your Ham Type and Weight
Before you can calculate your cooking time, you need to identify exactly what kind of ham you have. Most hams found in the supermarket fall into three categories: bone-in, boneless, and spiral-cut.
Bone-In Fully Cooked Hams
Bone-in hams are generally considered to have the best flavor and texture. The bone helps conduct heat and keeps the meat moist from the inside out. Because of the bone’s density, these hams typically require slightly more time per pound than their boneless counterparts.
Boneless Fully Cooked Hams
These are often pressed into an oval shape for easy slicing. They are convenient and waste-free, but because they are denser and lack the thermal conductivity of a bone, you must be careful not to overheat the exterior while waiting for the center to warm up.
Spiral-Cut Hams
A spiral-cut ham is a bone-in ham that has been pre-sliced in a continuous circle around the bone. This makes serving a breeze, but it also means the meat is more susceptible to drying out because more surface area is exposed to the hot air of the oven. These require the lowest temperatures and most careful monitoring.
How Long to Cook Fully Cooked Ham in the Oven
The standard rule of thumb for reheating a fully cooked ham is to aim for 10 to 15 minutes per pound. However, this varies based on the size of the ham and whether it is covered.
Standard Oven Reheating Times
If you are using a conventional oven set to 325°F, you can use the following estimates:
- Whole Bone-in Ham (10-14 lbs): 15 to 18 minutes per pound.
- Half Bone-in Ham (5-7 lbs): 18 to 24 minutes per pound.
- Boneless Ham (5-10 lbs): 10 to 15 minutes per pound.
- Spiral-Cut Ham (7-9 lbs): 10 to 12 minutes per pound.
The Importance of Low and Slow
It is tempting to crank the oven up to 400°F to speed things up, but this is a mistake. Since the ham is already cooked, high heat will simply evaporate the moisture from the outer layers before the center reaches a palatable temperature. Keeping the oven at 325°F or even 275°F (if you have the time) ensures the fat renders slowly and the meat stays succulent.
Step-by-Step Instructions for Reheating
To get the best results, you should treat the reheating process with as much care as if you were cooking a raw roast.
Preparation and Room Temperature
Take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Taking the chill off the meat allows it to heat more evenly. If you put a stone-cold ham into the oven, the outside will be overcooked by the time the center is warm.
Creating a Moist Environment
Place the ham in a roasting pan, flat-side down. Add about half a cup of water, apple juice, or white wine to the bottom of the pan. This liquid creates steam, which prevents the ham from drying out.
The Foil Seal
Wrap the entire pan tightly with heavy-duty aluminum foil. You want to create an airtight seal to trap the moisture. For spiral-sliced hams, this step is non-negotiable; without foil, the slices will curl and turn into “ham jerky.”
Achieving the Perfect Internal Temperature
The goal for a fully cooked ham is to reach an internal temperature that makes it pleasant to eat while adhering to safety standards.
Safety vs. Palatability
According to the USDA, a “fully cooked” ham that was processed in a federally inspected plant should be reheated to 140°F. If the ham was not processed in such a plant (for example, a ham you bought from a local butcher that was only smoked but not “fully” cooked according to federal guidelines), it must reach 165°F. However, for most supermarket hams, 140°F is the magic number where the meat is hot but still retains its structural integrity and moisture.
Using a Meat Thermometer
Always use a probe thermometer. Insert it into the thickest part of the meat, making sure not to touch the bone, as the bone registers heat differently than the muscle. Check the temperature about 30 minutes before the estimated time is up to avoid overshooting your goal.
Glazing Your Ham for Maximum Flavor
A glaze is the finishing touch that provides that iconic sweet and savory crust. However, timing the glaze is critical.
When to Apply Glaze
Most glazes contain high amounts of sugar (honey, brown sugar, or maple syrup). If you apply the glaze at the beginning of the cooking process, the sugar will burn and turn bitter long before the ham is hot. Apply your glaze only during the last 20 to 30 minutes of heating.
The Glazing Process
Once the ham reaches about 130°F, remove it from the oven and increase the oven temperature to 400°F. Carefully remove the foil, brush the glaze generously over the surface, and return it to the oven uncovered. You can repeat this every 10 minutes until a dark, bubbly crust forms.
Alternative Methods for Reheating Ham
If your oven is occupied by side dishes, there are other ways to handle a fully cooked ham.
Slow Cooker Method
For smaller boneless or half-hams, the slow cooker is an excellent tool for keeping meat moist. Place the ham in the slow cooker with a splash of liquid and cook on “Low” for 4 to 6 hours. This is the “set it and forget it” method that almost guarantees a juicy result.
Electric Roaster Oven
If you are cooking a massive 15-pound whole ham, an electric roaster oven can free up your main oven. Follow the same temperature and timing guidelines as a standard oven, but be aware that roasters often hold onto moisture better, so you might need slightly less liquid in the pan.
Resting the Meat Before Serving
Just like a steak or a turkey, ham needs to rest. Once you pull the ham out of the oven at 140°F, transfer it to a cutting board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes. During this time, the juices redistribute throughout the meat. If you carve it immediately, the moisture will run out onto the board, leaving the meat dry.
Storing and Using Leftovers
Once the meal is over, safety remains the priority. Carve the remaining meat off the bone as soon as possible.
Refrigeration and Freezing
Leftover ham will stay fresh in the refrigerator for 3 to 5 days. For longer storage, wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, and freeze it for up to 2 months. The bone should be saved and frozen separately; it is the perfect base for pea soup, lentil stew, or collard greens.
Frequently Asked Questions
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Can I eat a fully cooked ham without reheating it?
Yes, you can eat a fully cooked ham cold. Because it has been cured and heat-treated at the processing plant, it is safe to consume right out of the package. Reheating is done primarily for flavor, texture, and the traditional experience of a warm meal.
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Why did my ham turn out tough and dry?
The most common reason for dry ham is cooking it at too high a temperature or for too long. Since the ham is already cooked, you are only trying to warm it. If you skip the foil cover or the liquid in the pan, the dry heat of the oven will strip the moisture from the meat.
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How do I reheat a spiral-sliced ham without drying it out?
Spiral-sliced hams are the most fragile. To keep them moist, wrap the ham very tightly in foil, cut-side down, and add liquid to the pan. Keep the temperature low at 325°F and do not cook it a minute past 140°F internal temperature.
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Do I need to wash the ham before cooking?
No, you should never wash a ham. Not only is it unnecessary because the meat is already cooked, but washing meat can splash bacteria around your sink and kitchen surfaces, increasing the risk of cross-contamination.
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How much ham should I buy per person?
A good rule of thumb is to plan for 3/4 to 1 pound of bone-in ham per person, or 1/2 pound of boneless ham per person. This accounts for the weight of the bone and ensures you have enough for leftovers, which are often the best part of the meal.