A spiral-cut ham is often the centerpiece of a holiday feast, but the real challenge begins the next day. Because spiral hams are pre-sliced, they have more surface area exposed to the air, making them notoriously easy to dry out during the reheating process. If you have ever ended up with ham that has the texture of leather, you know the struggle. However, with the right techniques, you can restore that juicy, tender, and smoky flavor that made the first meal so memorable. This guide covers every method imaginable to ensure your leftovers are just as good as the initial roast.
Understanding Your Spiral Ham
Before you even turn on the oven, it is important to understand what you are working with. Almost all spiral hams sold in grocery stores are fully cooked and smoked. This means you are not actually “cooking” the ham; you are merely warming it to an internal temperature that is pleasant to eat.
Because the ham is already sliced all the way to the bone, moisture can escape easily. The goal of any reheating method is to lock in that moisture while gently raising the core temperature. Overheating is the number one enemy of a spiral ham. If you heat it too fast or too high, the edges of the slices will curl and harden, losing that melt-in-your-mouth quality.
The Best Way: Reheating in the Oven
The oven is the most reliable method for reheating a large portion or a whole spiral ham. It allows for even heat distribution and gives you the best chance of maintaining the integrity of the meat.
Preparation and Wrapping
The secret to a moist reheated ham is a tight seal. Start by taking your ham out of the refrigerator and letting it sit on the counter for about 20 to 30 minutes to take the chill off. Preheat your oven to a low temperature, ideally 275 degrees Fahrenheit or 300 degrees Fahrenheit. High temperatures will dry the ham out before the center gets warm.
Place the ham in a heavy-duty roasting pan or a large baking dish. Add a small amount of liquid to the bottom of the pan—about a half-cup of water, apple juice, or chicken stock. This creates a steam-filled environment. Cover the entire pan tightly with aluminum foil. If your ham is particularly large, you might need two sheets of foil to ensure no steam escapes.
Timing and Temperature
Slide the pan into the oven and heat it until a meat thermometer inserted into the thickest part (not touching the bone) reaches 140 degrees Fahrenheit. Generally, you should plan for about 10 to 12 minutes per pound. For a half-ham, this usually takes between 60 and 90 minutes.
Once the ham reaches the desired temperature, remove it from the oven but keep it covered for another 10 minutes. This allows the heat to redistribute and the juices to settle back into the fibers of the meat.
The Quick Method: Using the Slow Cooker
If you have a smaller spiral ham or a few large chunks, the slow cooker is an excellent alternative. It is essentially a self-basting environment that excels at keeping meat moist.
Steps for Success
To use this method, place the ham in the crockpot. If the ham is too tall for the lid to close, you can cover the top with a tent of aluminum foil and then place the lid on as securely as possible. Add about a half-cup of liquid, such as pineapple juice or ginger ale, which adds a nice sweetness to the exterior.
Set the slow cooker to the “Low” setting. Do not use the “High” setting, as this can cause the sugar in any glaze to burn and the meat to toughen. Heat the ham for about 2 to 3 hours, depending on its size. Check the internal temperature periodically to ensure it doesn’t exceed 140 degrees Fahrenheit.
Reheating Individual Slices
Sometimes you don’t need to heat the whole ham. If you are just making a quick sandwich or a breakfast side, reheating individual slices is much more efficient.
The Skillet Method
For the best texture on individual slices, use a skillet on the stovetop. Place a teaspoon of butter or oil in the pan over medium-low heat. Add the ham slices and a tablespoon of water. Cover the skillet with a lid to trap the steam. Heat for about 1 to 2 minutes per side. This method gives the ham a slightly seared edge while keeping the center tender.
The Microwave Method
While the microwave is the fastest, it is also the riskiest. Microwave radiation can turn ham rubbery in seconds. To do it right, place a few slices on a microwave-safe plate. Cover them with a damp paper towel. Use 50 percent power and heat in 30-second intervals. The damp paper towel is crucial as it provides the moisture needed to prevent the slices from drying out.
Adding a New Glaze
Reheating is the perfect time to refresh the flavor of your ham. Even if the ham was pre-glazed, adding a fresh layer during the final stages of reheating can elevate the dish.
Creating a Simple Glaze
A classic glaze usually involves a mix of sugar and acid. You can whisk together brown sugar, Dijon mustard, and a splash of apple cider vinegar. Alternatively, honey and orange juice work beautifully.
When to Apply
Do not apply the glaze at the beginning of the reheating process. Because of the high sugar content, it will burn long before the ham is warm. Instead, wait until the ham has about 15 to 20 minutes left in the oven. Remove the foil, brush the glaze generously over the ham and between the slices, and return it to the oven uncovered. If you want a crackly finish, you can turn the broiler on for the last 2 or 3 minutes, but watch it very closely to prevent burning.
Essential Tips for Success
To ensure your ham remains the star of the show, keep these professional tips in mind:
- Avoid overcooking at all costs. Since the ham is already cooked, you are only aiming for “warm.” If you hit 145 degrees Fahrenheit or higher, the proteins will begin to contract and push out moisture, resulting in dry meat.
- Use a meat thermometer. Estimating by time is risky because every oven and slow cooker fluctuates. A digital meat thermometer is the only way to be certain.
- Save the bone. Once you have picked the ham clean, do not throw away the bone. The ham bone is full of marrow and flavor that is perfect for flavoring split pea soup, navy bean soup, or slow-cooked collard greens.
- Store leftovers properly. Ham should not sit at room temperature for more than two hours. Store leftover spiral ham in airtight containers or wrap it tightly in foil and plastic wrap. It will stay fresh in the refrigerator for 3 to 5 days, or in the freezer for up to 2 months.
Frequently Asked Questions
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Can I reheat a spiral ham that has already been frozen?
Yes, but you must thaw it completely first. The best way to thaw a frozen spiral ham is in the refrigerator. This can take 24 to 48 hours depending on the size. Never reheat a ham directly from a frozen state, as the outside will dry out and burn before the inside is even lukewarm. Once thawed, follow the oven reheating instructions at 275 degrees Fahrenheit.
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Why is my reheated ham always dry?
Dryness is usually caused by two things: high heat and lack of moisture. Because spiral hams are pre-sliced, the moisture evaporates quickly. To prevent this, always add a liquid (like water or juice) to the bottom of your pan and ensure you have an airtight seal with aluminum foil. Also, ensure your oven is set no higher than 325 degrees Fahrenheit; 275 degrees Fahrenheit is even better for preserving moisture.
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Do I need to add water when reheating in the oven?
While not strictly mandatory, adding water or another liquid is highly recommended. The liquid creates steam inside the foil-wrapped environment, which helps “bathe” the ham slices in moisture. Without it, the dry air of the oven can leach the natural juices out of the meat, especially in a pre-sliced spiral ham.
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How many times can I reheat the same ham?
It is best to only reheat ham once. Each time you heat and cool meat, you increase the risk of bacterial growth and degrade the texture of the meat. If you have a very large ham, only reheat the portion you plan to eat that day. Carve off the slices you need and heat them separately, leaving the rest of the ham cold in the refrigerator.
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Can I reheat a spiral ham in an air fryer?
You can, but only for individual slices or very small portions. Set the air fryer to 320 degrees Fahrenheit and wrap the ham slices tightly in foil with a teaspoon of water. Heat for about 3 to 5 minutes. Do not put an unwrapped spiral ham in the air fryer, as the intense circulating air will dry it out almost instantly.