The HoneyBaked Ham is the centerpiece of countless holiday dinners, graduation parties, and family reunions. Known for its signature sweet, crunchy glaze and its tender, spiral-sliced meat, it is a premium product that many people look forward to all year round. However, because these hams come pre-cooked and pre-glazed, one of the most common questions home cooks face is how to heat up a HoneyBaked Ham without drying it out or ruining that iconic crust.
The most important thing to remember is that HoneyBaked Hams are designed to be served at room temperature. The company itself recommends taking the ham out of the refrigerator about 30 minutes to an hour before serving to let it lose its chill. However, if you prefer your meat warm, you must follow specific steps to ensure you maintain the quality of the meat and the integrity of the glaze.
Why You Should Be Careful When Heating Pre-Cooked Ham
The HoneyBaked Ham is fully cooked. When you “heat” it, you aren’t actually “cooking” it; you are merely warming it. Because it is already spiral-sliced, the meat is more susceptible to losing its natural juices. If you subject it to high heat for too long, the slices will curl, the edges will become tough, and that expensive ham will end up tasting like leather.
Furthermore, the glaze is made of sugar and spices. Sugar has a low burning point. If you blast the ham in a hot oven, you risk scorching the glaze, which will turn bitter and lose its signature crunch. The goal is a gentle warming process that protects the moisture inside the meat while softening the glaze just enough to make it fragrant.
The Best Method: Using the Oven at Low Temperature
If you insist on a warm ham, the oven is the most reliable method for heating the entire roast evenly. The key here is low and slow.
Preparation and Wrapping
To begin, preheat your oven to 275°F. This is a significantly lower temperature than you would use for roasting a raw bird or a beef roast, and for good reason. You want to create a gentle environment that won’t shock the meat.
Take the ham out of its original foil packaging. While the gold foil looks nice, you want to ensure the ham is wrapped tightly in fresh, heavy-duty aluminum foil to trap moisture. Before sealing the foil, some people like to add a tablespoon of water or apple juice to the bottom of the pan to create a bit of steam, though this isn’t strictly necessary if the foil seal is tight.
The Heating Process
Place the wrapped ham in a shallow roasting pan. You should plan on heating the ham for approximately 10 minutes per pound. For a standard half-ham, this usually equates to about 60 to 90 minutes.
It is vital not to overdo it. You are aiming for an internal temperature of no more than 120°F to 130°F. If you go much higher than that, the ham will begin to dry out. Use a meat thermometer to check the temperature at the thickest part of the ham, being careful not to touch the bone, as the bone conducts heat differently and can give an inaccurate reading.
How to Heat Individual Slices
Often, you don’t need to heat the entire ham. If you are just making a sandwich or a quick breakfast, heating the whole roast is a waste of time and risks drying out the leftovers. Heating individual slices is much faster and allows you to keep the rest of the ham fresh in the fridge.
Skillet Method
The skillet method is excellent if you want a bit of a sear on your ham. Place a non-stick skillet over medium-low heat. You don’t need oil or butter because the ham has enough natural fat. Lay the slices in the pan and heat for about 1 to 2 minutes per side. This warms the meat through and slightly caramelizes the edges of the glaze.
Microwave Method
If you are in a rush, the microwave is acceptable for single slices, but you must be careful. Place a slice on a microwave-safe plate and cover it with a damp paper towel. This creates a small steam chamber that prevents the meat from turning rubbery. Heat on medium power (50% power is best) in 20-second intervals until it reaches your desired temperature.
Alternative Heating Methods for Large Batches
Sometimes the oven is full of side dishes like stuffing or sweet potato casserole. In these instances, you might look for alternative appliances to get the job done.
The Slow Cooker Method
The slow cooker can be used to warm a HoneyBaked Ham, but it is tricky because of the size and shape of the ham. If you have a ham that fits, place it in the crock with a splash of liquid (water, cider, or pineapple juice) at the bottom. Set the cooker to the “Low” or “Warm” setting. Monitor it closely; it usually takes about 2 hours to reach a comfortable serving temperature. Be warned that the steam in a slow cooker may soften the crunchy glaze, making it more of a syrup than a crust.
Using a Roaster Oven
An electric roaster oven works similarly to a conventional oven. Set it to 275°F and follow the same instructions as the oven method: wrap tightly in foil and heat for 10 minutes per pound. This is a great way to save oven space during Thanksgiving or Christmas.
Maintaining the Quality of the Glaze
The glaze is arguably the best part of a HoneyBaked Ham. It is a proprietary blend of sugars and spices that is “fired” onto the ham using a torch. When you heat the ham, the glaze will naturally soften.
If you find that the glaze has become too soft during the heating process, you can remove the foil for the last 5 to 10 minutes of heating. However, keep a very close eye on it. The sugar can go from perfectly melted to burnt in a matter of seconds. Do not use the broiler setting, as it is far too intense for the delicate sugar crust.
Tips for the Perfect Serving Experience
- Do not slice the ham before heating if you are doing the whole roast. The ham is already spiral-cut, which allows heat to penetrate between the slices. Further slicing will only lead to more surface area for moisture to escape.
- Let the ham rest. Even if you only warmed it to 120°F, letting it sit for 10 minutes after taking it out of the oven allows the juices to redistribute.
- Serve with the right accompaniments. HoneyBaked Hams are sweet and salty. They pair beautifully with acidic or savory sides like Dijon mustard, sharp cheddar cheese, or tart cranberry sauce to balance the flavors.
Storage and Safety Guidelines
Proper storage is key to maintaining the safety and flavor of your ham. A HoneyBaked Ham can stay in the refrigerator for 7 to 10 days. If you don’t plan on finishing it within that timeframe, it is best to freeze it.
When freezing, wrap the ham (or individual slices) tightly in plastic wrap and then in a layer of foil or a freezer bag. It will stay good for up to 45 days. To thaw, always move the ham to the refrigerator 24 to 48 hours before you plan to serve or reheat it. Never thaw a ham on the kitchen counter, as this can lead to bacterial growth.
Creative Ways to Use Leftovers
Once the big dinner is over, you will likely have leftovers. The bone itself is a goldmine of flavor. Save the ham bone to make split pea soup, ham and bean soup, or to season a pot of collard greens.
The smaller scraps of meat are perfect for dicing into omelets, tossing into a carbonara pasta, or topping a chef’s salad. Because the ham is already seasoned with that sweet glaze, it adds a unique depth of flavor to savory dishes that standard deli ham simply cannot provide.
Common Mistakes to Avoid
- The biggest mistake is heating the ham at too high a temperature. Anything above 300°F is dangerous territory for a pre-cooked, spiral-sliced ham.
- Another mistake is adding too much liquid. While a little moisture helps, submerging the ham in liquid will wash away the glaze and change the texture of the meat.
- Finally, avoid reheating the same ham multiple times. Each time you heat and cool the meat, you lose moisture and increase the risk of foodborne illness. Only heat what you plan to eat.
Frequently Asked Questions
- Can I heat a HoneyBaked Ham in the microwave?
Yes, you can heat individual slices in the microwave. It is recommended to use medium power and cover the slice with a damp paper towel to prevent the meat from becoming tough or rubbery. It is not recommended to heat the entire ham in the microwave, as it will heat unevenly and ruin the texture.
- Should I take the ham out of the fridge before heating?
Yes, it is best to let the ham sit at room temperature for about 30 minutes before putting it in the oven. This takes the chill off the meat and allows it to warm more evenly without requiring as much time in the oven, which helps keep the meat moist.
- How long does it take to heat a HoneyBaked Ham per pound?
In a preheated oven at 275°F, you should heat the ham for approximately 10 minutes per pound. For a half-ham, this usually takes between 60 and 90 minutes. Always use a meat thermometer to ensure the internal temperature reaches 120°F to 130°F.
- Will heating the ham ruin the crunchy glaze?
If you heat it low and slow while wrapped in foil, the glaze should remain intact, though it will soften slightly. To keep the crunch, avoid using steam-heavy methods like a slow cooker and never cover the ham with plastic wrap while it is hot.
- Can I eat HoneyBaked Ham cold?
Absolutely. In fact, the official recommendation from HoneyBaked is to serve the ham straight from the refrigerator or after letting it stand at room temperature. Many fans of the brand prefer it cold because the contrast between the chilled meat and the crunchy, sugary glaze is most prominent that way.