Warming up a ham seems like a straightforward task, but it is often the difference between a succulent, show-stopping centerpiece and a dry, disappointing meal. Whether you are preparing a massive bone-in holiday ham or a small boneless portion for a weeknight dinner, the goal is always the same: heating it through without stripping away its natural moisture. Because most hams sold in grocery stores are already fully cooked or cured, “cooking” isn’t actually the objective—reheating is. This guide will walk you through the precise timing, temperatures, and techniques required to master the art of the ham.
Understanding Your Ham Type Before Heating
Before you can determine how long to warm up ham, you must identify what kind of ham you have. This is the most critical step because different cuts require different approaches to heat distribution.
Fully Cooked vs. Partially Cooked
Most hams found in the refrigerated meat section are labeled “fully cooked.” These have already been heated to a food-safe temperature during processing. Your job is simply to bring them up to an enjoyable eating temperature, usually around 140°F. If you happen to purchase a “fresh” ham or one labeled “cook before eating,” you are dealing with raw pork that must be cooked to an internal temperature of 145°F and allowed to rest.
Spiral-Cut vs. Whole Ham
Spiral-cut hams are incredibly convenient because they are pre-sliced. However, they are also the most prone to drying out. Because the heat can penetrate between the slices, the moisture escapes much faster. A whole, unsliced ham acts more like a roast, protected by its outer layer, requiring a slightly longer time in the oven but retaining juice more effectively.
How Long to Warm Up Ham in the Oven
The oven is the gold standard for reheating ham. It provides a consistent, surrounding heat that allows the center to warm up without scorching the exterior.
The Low and Slow Method
For a standard fully cooked ham, the general rule of thumb is to bake at 325°F for 15 to 18 minutes per pound. If you have a 10-pound ham, you are looking at a total time of roughly 2.5 to 3 hours.
To keep the ham moist, place it in a heavy-duty roasting pan with the flat side down. Add about half a cup of water, cider, or white wine to the bottom of the pan and cover the entire dish tightly with aluminum foil. This creates a steam chamber that prevents the meat from becoming leathery.
Timing for Spiral-Sliced Hams
Since spiral hams are already cut, they heat through faster. You should aim for 10 to 12 minutes per pound at 325°F. It is vital to check the internal temperature early. You want to pull the ham out of the oven when it reaches 135°F, as “carryover cooking” will bring it up to the recommended 140°F while it rests.
Alternative Methods for Reheating Ham
While the oven is traditional, other appliances can be faster or more convenient depending on the size of your ham and the space available in your kitchen.
Using a Slow Cooker
The slow cooker is an excellent tool for smaller hams (usually 5 to 7 pounds) or boneless cuts. It is almost impossible to dry out a ham in a slow cooker because the environment is so moist.
- Set the cooker to “Low.”
- Add a splash of liquid (pineapple juice or ginger ale works well).
- Heat for 4 to 6 hours.
- Ensure the lid is sealed tightly to trap the steam.
Reheating in an Air Fryer
If you are only warming up a few slices or a small ham steak, the air fryer is incredibly efficient.
- Preheat the air fryer to 320°F.
- Wrap the ham slices in foil to prevent the edges from burning.
- Heat for 3 to 5 minutes. This method is not recommended for whole hams, as the exterior will burn long before the bone gets warm.
The Importance of Internal Temperature
Timing is a guide, but temperature is the law. To ensure your ham is safe and delicious, you should always use a meat thermometer.
Reaching the Sweet Spot
For a pre-cooked ham, 140°F is the target. If you are reheating a ham that was not processed in a USDA-inspected plant (like one from a local farm), you should aim for 165°F to ensure total safety.
Insert the thermometer into the thickest part of the meat, making sure not to touch the bone. The bone heats up faster than the meat and can give you a false high reading, leading you to take the ham out while the center is still cold.
The Resting Period
One of the most overlooked steps in warming up ham is the rest. Once the ham comes out of the oven, keep it covered with foil and let it sit for 15 to 20 minutes. This allows the juices to redistribute throughout the muscle fibers. If you cut into it immediately, the moisture will run out onto the cutting board, leaving the meat dry.
Tips for Enhancing Flavor While Warming
Warming up the ham is also the perfect time to add flavor through glazes and aromatics.
Applying the Glaze
Most glazes contain high amounts of sugar, which burns easily. If you apply a glaze at the beginning of a three-hour bake, you will end up with a black, bitter crust. Instead, wait until the last 20 to 30 minutes of the warming process. Increase the oven temperature to 400°F, brush on the glaze, and bake uncovered until the glaze is bubbly and caramelized.
Adding Moisture and Aromatics
Don’t just use water in your roasting pan. You can infuse the ham with flavor by using:
- Orange juice or pineapple juice
- Apple cider
- Cloves and star anise
- Brown sugar and mustard mixtures
Common Mistakes to Avoid
Even experienced cooks can stumble when reheating a ham. Here are the most frequent errors:
- Using a high temperature: Cooking a ham at 400°F for the entire duration will result in a dry exterior and a cold interior. Stick to 325°F.
- Forgetting the foil: Uncovered ham loses its moisture to the dry air of the oven. Always wrap it or cover the pan tightly.
- Overcooking: Every minute past the target temperature makes the ham tougher. Start checking the temperature 30 minutes before you think it’s done.
Frequently Asked Questions
How long does it take to reheat a 5lb ham?
For a 5-pound fully cooked ham in an oven at 325°F, it generally takes between 75 and 90 minutes. This follows the rule of 15 to 18 minutes per pound. Always check the internal temperature with a thermometer to ensure it has reached 140°F before serving.
Can I reheat a ham at 350°F to save time?
While you can reheat a ham at 350°F, it increases the risk of the outer layers drying out before the center is warm. If you choose this temperature, reduce the time to approximately 12 to 15 minutes per pound and be extra vigilant about keeping the ham tightly covered with foil to retain moisture.
Do I need to add water to the pan when reheating ham?
Yes, adding about a half-cup of liquid to the bottom of the roasting pan is highly recommended. The liquid creates steam under the foil cover, which helps the ham stay moist and tender. You can use water, but fruit juices or broth can add an extra layer of subtle flavor to the meat.
Is it better to reheat ham covered or uncovered?
It is significantly better to reheat ham covered. An uncovered ham is exposed to the dry, circulating heat of the oven, which quickly evaporates the natural juices. Covering the ham with heavy-duty aluminum foil or a tight-fitting lid traps the moisture inside, ensuring the meat remains succulent.
How long can a warmed ham sit out at room temperature?
Once warmed, a ham should not sit out at room temperature for more than two hours. This is known as the “danger zone” where bacteria can begin to grow rapidly. If your meal is delayed, keep the ham in a warm oven (set to approximately 150°F or “warm”) or move it to the refrigerator and reheat individual slices later.