The HoneyBaked Ham is the undisputed crown jewel of holiday dinners, office luncheons, and Sunday brunches. With its signature crunchy glaze and tender, spiral-sliced meat, it is a culinary masterpiece that arrives fully cooked and ready to enjoy. However, a common dilemma arises once the initial feast is over: how do you warm up those delicious leftovers without drying them out or ruining that iconic sugary crust?
Understanding the delicate balance of temperature and moisture is the secret to reviving your ham. Whether you are dealing with a whole ham, a half ham, or just a few stray slices, this guide will walk you through every method to ensure your second meal is just as spectacular as the first.
The Gold Standard: Room Temperature Serving
Before diving into reheating methods, it is important to note that the creators of the HoneyBaked Ham actually recommend serving the ham at room temperature. Because the ham is already fully cooked and smoked to perfection, intense heat can sometimes compromise the texture and the integrity of the glaze.
To serve it this way, simply remove the ham from the refrigerator about 30 to 60 minutes before you plan to eat. This allows the natural fats to soften and the flavors to bloom without the risk of overcooking. However, if you prefer your meat steaming hot or are looking to incorporate it into a warm dish, follow the specific techniques below.
Reheating a Whole or Half Ham in the Oven
The oven is the most reliable tool for reheating larger portions of ham while maintaining an even temperature. The goal here is not to “cook” the ham further, but to gently “warm” it.
Preparing the Ham
Start by preheating your oven to a low temperature, specifically 275°F. High heat is the enemy of a spiral-sliced ham; it will cause the edges to curl and the moisture to evaporate instantly.
Remove all packaging from the ham, including the foil and the plastic disc on the bone if applicable. Wrap the ham tightly in heavy-duty aluminum foil. If you want to add an extra layer of protection against dryness, place a small shallow pan of water on the rack beneath the ham to create a moist environment inside the oven.
The Heating Process
Place the wrapped ham in a roasting pan. You can add a splash of water or apple juice to the bottom of the pan before sealing it with another layer of foil to create a steam chamber. Heat the ham for approximately 10 minutes per pound.
Since HoneyBaked Hams are pre-sliced, the heat penetrates much faster than it would a solid roast. Periodically check the internal temperature with a meat thermometer. You are aiming for an internal temperature of about 120°F to 130°F. Anything higher than 140°F starts to enter the “overcooked and dry” zone.
Reheating Individual Slices for Quick Meals
If you are just looking for a quick sandwich filling or a side for your morning eggs, reheating the entire ham is unnecessary and counterproductive. Instead, focus on individual slices.
The Skillet Method
The skillet is perhaps the best way to reheat slices because it allows you to control the “sear.” Place a non-stick skillet over low to medium-low heat. Add a tiny bit of butter or a teaspoon of water to the pan.
Lay the slices in the pan and heat for about 1 to 2 minutes per side. The sugar in the glaze will begin to caramelize again, giving you a slightly crispy edge that tastes fantastic. Be careful not to use high heat, as the high sugar content in the HoneyBaked glaze will burn and turn bitter very quickly.
The Microwave Method
While the microwave is the fastest option, it is also the riskiest. Microwave radiation tends to toughen pork. To do this properly, place a slice of ham on a microwave-safe plate and cover it with a damp paper towel. This creates steam and prevents the meat from becoming rubbery.
Use a medium power setting (about 50% power) and heat in 20-second intervals. This slow-and-steady approach ensures the ham gets warm without the edges turning into leather.
Preserving the Signature Glaze
The most recognizable feature of a HoneyBaked Ham is the sweet, crackling glaze. When you reheat the ham, this glaze is the first thing at risk of melting away or burning.
If you find that the glaze has softened too much during the oven warming process, you can perform a quick “glaze refresh.” During the last 5 minutes of oven heating, open the foil wrap to expose the top of the ham. This allows the ambient heat to firm up the sugar again. Do not use the broiler; the intense top-down heat will blacken the honey-spice crust in seconds.
Safety and Storage Tips
To ensure your ham stays delicious for as long as possible, proper storage is non-negotiable. After your initial meal, do not let the ham sit out at room temperature for more than two hours.
Wrap leftovers tightly in foil or plastic wrap and store them in the coldest part of your refrigerator. A HoneyBaked Ham will typically stay fresh for 5 to 7 days in the fridge. If you know you won’t finish it in that timeframe, the ham freezes beautifully. Slice the meat off the bone first, wrap it in airtight freezer bags, and it will maintain its quality for up to 45 days.
Creative Ways to Use Reheated Ham
If you find yourself with an abundance of ham, don’t feel limited to just eating it plain. The smoky, sweet profile of the meat makes it a versatile ingredient for various dishes:
- Breakfast Hash: Dice the ham and sauté it with potatoes, onions, and bell peppers.
- Gourmet Grilled Cheese: Use thick slices of sourdough, sharp cheddar, and a slice of ham for an elevated lunch.
- Split Pea Soup: Once you have carved all the meat off, save the bone! Simmering the ham bone with peas and aromatics creates a rich, smoky broth that is incomparable.
- Quiche or Frittata: The sweetness of the glaze provides a wonderful contrast to savory eggs and salty cheeses like Swiss or Gruyere.
Avoid Common Reheating Mistakes
One of the biggest mistakes people make is reheating the ham multiple times. Every time you heat and cool meat, the protein fibers tighten and release moisture. Only reheat the portion you plan to consume immediately.
Another mistake is adding salt. HoneyBaked Hams are already cured and flavorful. The reheating process concentrates these flavors, so you rarely need to add additional seasoning. Instead, focus on moisture—a little bit of steam or a damp paper towel goes a long way in maintaining that “just-bought” texture.
Frequently Asked Questions
Can I reheat a HoneyBaked Ham in a slow cooker?
Yes, you can use a slow cooker for a very gentle reheating process. Place the ham in the crockpot with a half-cup of water or apple juice at the bottom. Set it to the “low” or “warm” setting and heat for about 1 to 2 hours. This is an excellent method if you need to keep the ham warm during a party, as it prevents the meat from drying out over several hours.
How do I prevent the spiral slices from falling apart when reheating?
The best way to keep the slices intact is to keep the ham tightly wrapped in foil and placed “face down” or on its side in the roasting pan. This prevents gravity from pulling the outer slices away from the bone as the fat softens. When serving, use a wide spatula to lift sections of the slices rather than individual pieces to maintain the presentation.
Is it safe to eat HoneyBaked Ham cold?
Absolutely. In fact, many people prefer it cold. The ham is fully cooked, cured, and smoked before it ever reaches your kitchen. Eating it cold or at room temperature is the best way to experience the crunch of the glaze and the intended texture of the meat.
What should I do if my ham dried out during reheating?
If the meat has become a bit dry, you can revive it by drizzling a little bit of chicken broth or a mixture of honey and warm water over the slices. Let it sit for a few minutes to absorb the liquid. Alternatively, use the drier pieces in a “saucy” dish like a pasta carbonara or a creamy ham and potato casserole where the surrounding moisture will mask the dryness.
How long should I reheat a frozen HoneyBaked Ham?
You should never reheat a ham directly from the freezer. For the best results, let the ham thaw in the refrigerator for 24 to 48 hours depending on its size. Once it is completely thawed, follow the standard oven reheating instructions of 275°F for 10 minutes per pound. Attempting to reheat a frozen ham will result in an overcooked exterior and an icy center.