A pre-cooked ham is one of the most convenient centerpieces you can choose for a holiday feast or a Sunday family dinner. Because the meat has already been cured, smoked, or baked by the processor, your primary job isn’t “cooking” in the traditional sense; it is a careful process of reheating. However, the line between a succulent, juicy slice of ham and a dry, leathery disappointment is surprisingly thin. Knowing exactly how long to warm pre-cooked ham, and at what temperature, is the secret to a successful meal.
Understanding the Basics of Reheating Pre-Cooked Ham
Most hams sold in grocery stores are labeled as “fully cooked” or “ready to eat.” This means the ham has reached an internal temperature during processing that makes it safe to consume straight out of the package. However, ham is almost always enjoyed warm, especially when it is the star of the table.
The goal of reheating is to bring the ham to an appetizing temperature without stripping away its natural moisture. Because ham is lean and often salty, it is prone to drying out if exposed to high heat for too long. Therefore, the general rule of thumb for reheating is “low and slow.”
Factors That Influence Reheating Time
Several variables will determine the total time your ham spends in the oven. Being aware of these will help you plan your kitchen schedule more effectively.
Weight of the Ham
Naturally, a larger ham takes longer to heat through to the center. Standard reheating times are usually calculated per pound. For example, a small 3-pound ham will be ready significantly faster than a massive 10-pound bone-in ham.
Bone-In vs. Boneless
Bone-in hams tend to have more flavor and moisture, but the bone acts as a heat conductor. Conversely, boneless hams are often denser and may heat more evenly but can dry out faster if not monitored. Generally, bone-in hams require a bit more time per pound because of their sheer mass.
Whole, Half, or Spiral Sliced
A whole ham is a massive undertaking, while a half ham (either the shank or the butt end) is more common for family gatherings. Spiral-sliced hams are incredibly popular because they are pre-cut to the bone, making serving a breeze. However, because the meat is already sliced, the surface area exposed to heat is much larger, meaning spiral hams can dry out very quickly if they stay in the oven too long.
Standard Oven Reheating Times and Temperatures
For a standard, fully cooked ham, the most reliable method is using a conventional oven. This provides even heat distribution.
Setting the Temperature
To keep the ham moist, set your oven to a relatively low temperature, typically 325°F. Some recipes suggest 300°F for an even gentler approach, especially for spiral-sliced varieties.
Calculating the Time
For a whole, bone-in ham, allow 15 to 18 minutes per pound. If you are reheating a half ham, 18 to 24 minutes per pound is often necessary since the heat has to penetrate a relatively thick cross-section of meat.
For a spiral-sliced ham, the time is reduced significantly to prevent the slices from curling and drying. Aim for 10 to 15 minutes per pound. If the ham is small (under 5 pounds), it might only need 60 to 90 minutes total.
Step-by-Step Instructions for the Perfect Warm Ham
To ensure your ham stays juicy, follow this systematic approach to reheating.
-
Preparation and Wrapping
Take the ham out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. Taking the “chill” off the meat helps it heat more evenly. Wrap the ham tightly in heavy-duty aluminum foil. If you want to be extra cautious, place the ham in a roasting pan and add about a half-inch of water, apple juice, or white wine to the bottom of the pan before covering the whole pan tightly with foil. This creates a steam chamber that protects the meat. -
The Internal Temperature Goal
While the USDA states that pre-cooked ham is safe at lower temperatures, most culinary experts recommend heating the ham until it reaches an internal temperature of 140°F. If you are reheating a ham that was not “fully cooked” (labeled as “cook before eating”), you must reach an internal temperature of 160°F. Always use a meat thermometer inserted into the thickest part of the meat, making sure it does not touch the bone. -
Applying the Glaze
If your ham comes with a glaze or if you have made your own, do not apply it at the beginning of the reheating process. Glazes usually contain high amounts of sugar, which will burn if left in the oven for too long. Instead, remove the ham from the oven about 20 minutes before it is finished. Increase the oven temperature to 400°F, unpack the foil, brush the glaze liberally over the surface, and return it to the oven uncovered for the final 15 to 20 minutes until the glaze is bubbly and caramelized.
Alternative Methods for Reheating Ham
While the oven is the gold standard, other appliances can be used depending on the size of your ham and your available equipment.
Slow Cooker Method
A slow cooker is excellent for keeping a small or half ham moist. Place the ham in the crockpot with a little liquid (water or pineapple juice). Cover and cook on the “Low” setting. For a pre-cooked ham, this usually takes 4 to 6 hours. This is a “set it and forget it” method that frees up oven space for side dishes.
Electric Roaster Oven
If you are hosting a large crowd and have a 15-pound ham, an electric roaster is a lifesaver. It functions similarly to a conventional oven. Set it to 325°F and follow the same “minutes per pound” guidelines used for a standard oven. The advantage here is that roaster ovens often trap steam better than large kitchen ovens.
Air Fryer Reheating
For very small portions or thick ham steaks, an air fryer is incredibly efficient. Wrap the ham portion in foil to prevent the fan from drying it out. Heat at 320°F for about 10 minutes per pound. This is not recommended for large whole hams as they typically won’t fit or heat evenly.
Tips for Preventing Dry Ham
The biggest complaint with reheated ham is a “woody” or dry texture. To avoid this, keep these tips in mind:
- Never skip the foil. The foil is your primary defense against moisture loss.
- Use a roasting bag. If you don’t want to use foil, a heat-safe nylon roasting bag is an excellent alternative for locking in juices.
- Place the ham cut-side down. If you are heating a half-ham, placing the flat, cut side down in the pan helps protect the most vulnerable part of the meat from direct heat.
- Rest the meat. Once the ham reaches 140°F, remove it from the oven and let it sit, covered, for at least 15 minutes before carving. This allows the juices to redistribute through the fibers.
Frequently Asked Questions
How long do I heat a 5lb pre-cooked ham?
For a 5-pound bone-in ham at 325°F, you should plan for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. If it is a spiral-sliced 5-pound ham, it may be ready in as little as 50 to 60 minutes. Always check the internal temperature with a thermometer to ensure it has reached 140°F.
Can I reheat a pre-cooked ham at a higher temperature to save time?
It is not recommended. Reheating at a high temperature, such as 400°F, for the entire duration will likely cause the exterior of the ham to become tough and dry before the center is warm. It is better to use 325°F for the majority of the time and only increase the heat at the very end if you are caramelizing a glaze.
Do I need to add water to the pan when reheating ham?
While not strictly required, adding a small amount of liquid (about 1/2 cup) to the bottom of the roasting pan is highly recommended. The liquid creates steam under the foil cover, which helps maintain the ham’s moisture and prevents the bottom from scorching.
How long can a pre-cooked ham stay in the refrigerator before I heat it?
An unopened, vacuum-sealed ham can typically stay in the refrigerator for several weeks (check the “use by” date on the package). However, once the seal is broken, you should aim to reheat and consume the ham within 3 to 5 days for the best quality and safety.
What should I do if my ham is still cold in the middle but the outside is hot?
This usually happens if the ham was put in the oven while still very cold from the refrigerator or if the oven temperature was too high. If this occurs, lower the oven temperature to 300°F, ensure the ham is tightly covered with foil, and continue heating. Using a thermometer is the only way to be sure the center has reached the safe and tasty 140°F mark.