The Honey Baked Ham is the undisputed centerpiece of holiday gatherings, Sunday dinners, and celebratory brunches. Known for its signature sweet, crunchy glaze and perfectly spiral-sliced meat, it is a delicacy that takes the stress out of hosting. However, one of the most common questions home cooks face is how to handle the ham once it arrives in their kitchen. Because these hams come fully cooked and ready to eat, the process is less about cooking and more about gentle temperature management.
If you have ever worried about drying out that premium cut of meat or losing the integrity of the famous glaze, this guide is for you. We will walk through the philosophy of serving a Honey Baked Ham, the specific steps for heating it without losing moisture, and creative ways to serve it to your guests.
Understanding Your Honey Baked Ham
Before you reach for the oven dial, it is important to understand what makes a Honey Baked Ham unique. These hams are slow-smoked for up to 20 hours and come pre-sliced to the bone. Most importantly, they are finished with a hand-applied glaze made of honey and secret spices, which is then fire-scorched into a crackling crust.
The manufacturer actually recommends serving the ham straight from the refrigerator. Bringing the ham to room temperature for about 30 minutes before serving allows the flavors to wake up without risking the texture of the meat. However, many people prefer a warm meal, especially during the winter months. If you fall into the “warm ham” camp, the goal is to provide a gentle “heat through” rather than a secondary bake.
The Best Way to Heat a Honey Baked Ham in the Oven
The oven is the most reliable method for warming a large ham because it provides consistent, surrounding heat. The key here is low and slow. You are not trying to sear the meat; you are trying to coax it to a palatable temperature without evaporating the internal juices.
Preparation and Wrapping
First, take the ham out of its original foil packaging. While it might be tempting to just toss it in as is, re-wrapping it ensures a tight seal that traps steam. Use a heavy-duty aluminum foil. If you are heating a whole or half ham, place it cut-side down in a roasting pan. This protects the majority of the sliced surface area from direct air exposure.
Setting the Temperature
Preheat your oven to 275°F. This is a significantly lower temperature than you would use for a raw roast. High heat is the enemy of a pre-sliced ham; if the oven is too hot, the slices will curl, and the glaze will melt off the top and pool at the bottom of the pan.
Timing the Process
General guidelines suggest heating the ham for approximately 10 minutes per pound. If you have a 7-pound ham, you are looking at about 70 minutes in the oven. The internal temperature should not exceed 140°F. If you go higher than that, the meat will begin to toughen and lose its signature tenderness.
Alternative Methods for Smaller Portions
Sometimes you don’t need to heat the entire ham. If you are serving a smaller group or just want a few slices for breakfast, using the oven for an hour is inefficient.
The Skillet Method
For individual slices, a quick sear in a skillet is excellent. Use a non-stick pan over medium-low heat. You do not need to add oil or butter, as the ham has enough natural moisture. Heat each side for about 1 to 2 minutes. This method actually caramelizes the edges of the glaze slightly, adding a lovely depth of flavor.
The Microwave Method
While the microwave is the fastest option, it is also the riskiest. It can easily turn a tender slice of ham into something resembling rubber. If you must use a microwave, place the slices on a microwave-safe plate and cover them with a damp paper towel. Use a low power setting (50%) and heat in 30-second intervals until just warm.
Protecting the Signature Glaze
The most valuable part of a Honey Baked Ham is the sugary, spiced crust. When you heat the ham, this glaze becomes vulnerable. If you wrap the foil too tightly against the top of the ham, the glaze may stick to the foil and peel off when you unpack it.
To prevent this, you can create a “foil tent.” Instead of pressing the foil flat against the top, arch it slightly so there is a pocket of air between the crust and the metal. This allows the heat to circulate around the glaze without stripping it away. If you find the glaze has softened too much during the warming process, you can let the ham sit uncovered for 5 minutes after taking it out of the oven to let the sugar “set” again.
Essential Tips for Success
- Avoid Overheating: It bears repeating that this ham is already cooked. You are only warming it. If the meat reaches 160°F or higher, it will be dry.
- Resting is Required: Just like a steak or a turkey, let the ham rest for at least 15 to 20 minutes after taking it out of the oven. This allows the juices to redistribute so that every slice is moist.
- Hydration: If you are worried about the ham drying out, you can add a shallow layer of water or apple juice to the bottom of the roasting pan before sealing it with foil. This creates a steaming chamber that keeps the meat incredibly supple.
Serving Suggestions and Pairings
A warm Honey Baked Ham pairs beautifully with traditional sides. Consider serving it alongside creamy mashed potatoes, honey-glazed carrots, or a sharp cranberry sauce to cut through the richness of the meat. Because the ham is sweet, savory sides like garlicky green beans or a mustard-based potato salad provide a necessary balance.
Don’t forget the rolls! Warm yeast rolls or brioche buns are perfect for making mini-sandwiches. A light spread of Dijon mustard or horseradish cream complements the honey glaze perfectly.
Storage and Leftovers
If you have leftovers, they should be refrigerated within two hours of serving. A Honey Baked Ham stays fresh in the refrigerator for about 5 to 7 days. For longer storage, you can freeze the ham for up to 45 days.
When freezing, it is best to slice the meat off the bone first. Wrap small portions in plastic wrap and then place them in a heavy-duty freezer bag. This allows you to thaw only what you need for a quick sandwich or a breakfast scramble later on.
FAQs
- Should I let the ham sit out before heating?
Yes, it is a good idea to let the ham sit at room temperature for about 30 to 60 minutes before putting it in the oven. This takes the “chill” off the meat, which allows it to warm more evenly and prevents the outside from getting too hot while the center remains cold.
- Can I heat the ham in a slow cooker?
You can, but it is not the ideal method for a spiral-sliced ham. The slow cooker creates a very moist environment which can make the signature crunchy glaze turn soggy or slide off the meat entirely. If you do use a slow cooker, add a little liquid to the bottom and keep it on the lowest setting for 1 to 2 hours.
- What if my ham is frozen?
If your ham is frozen, you must thaw it completely before attempting to heat it. The safest way to thaw a ham is in the refrigerator. This usually takes 24 to 48 hours depending on the size of the ham. Never try to heat a fully frozen spiral ham in the oven, as the outside will dry out long before the center thaws.
- Do I need to add more glaze?
The Honey Baked Ham comes with a generous amount of glaze, so adding more is usually unnecessary. However, some people like to brush the slices with a mixture of honey and brown sugar during the last 5 minutes of warming to give it an extra shine. If you do this, watch it carefully to ensure the sugar doesn’t burn.
- How do I use the ham bone afterward?
Never throw away the bone! The ham bone is packed with flavor and is perfect for making soups, stews, or beans. You can simmer the bone with split peas, navy beans, or lentil soup. If you aren’t ready to make soup right away, the bone freezes perfectly for several months.