The HoneyBaked Ham is the undisputed centerpiece of holiday gatherings, Sunday brunches, and celebratory dinners. Known for its signature sweet, crunchy glaze and slow-smoked tenderness, it is a premium product that deserves careful handling. However, one of the most common mistakes people make is treating it like a raw roast. Because these hams come fully cooked and pre-sliced, the goal isn’t to “cook” the meat, but rather to gently bring it to a palatable temperature without drying it out or melting away that iconic crust.
Understanding how to warm a HoneyBaked Ham correctly ensures that every slice remains juicy and flavorful. Whether you prefer it served at room temperature—as the makers actually recommend—or you want that cozy, oven-warmed feel, following the right steps is crucial for maintaining the quality of your investment.
Why Room Temperature is Often Best
Before you reach for the oven dial, it is important to note that the HoneyBaked Ham Company officially recommends serving their hams straight from the refrigerator. Their philosophy is that the ham is at its peak flavor and texture when it hasn’t been subjected to additional heat.
To serve it this way, simply take the ham out of the refrigerator about 30 to 45 minutes before your meal. This allows the chill to dissipate and the natural oils in the meat to soften, making the slices easier to separate. By serving it at room temperature, you preserve the integrity of the spiral slices and keep the sugary glaze intact and crunchy.
The Best Way to Warm a HoneyBaked Ham in the Oven
If you prefer your ham warm, the oven is the most reliable method for heating the entire roast evenly. The biggest threat during this process is evaporation. Since the ham is already sliced, it has more surface area exposed to the air, which can lead to dryness if you aren’t careful.
Preparing the Ham for the Oven
Start by preheating your oven to a low temperature. You should never blast a HoneyBaked Ham with high heat. Set your oven to 275°F. This low and slow approach gently warms the protein fibers without tightening them up and squeezing out the juices.
Remove the ham from its original foil packaging. While the gold foil is iconic, it isn’t always the best for the reheating process if it has been crumpled or torn. Place the ham in a shallow roasting pan or a baking dish. To create a moist environment, add a small amount of water or apple juice to the bottom of the pan—about a half-cup will do. This creates steam that helps keep the meat hydrated.
Sealing in the Moisture
Cover the entire pan tightly with heavy-duty aluminum foil. Ensure there are no gaps where steam can escape. The goal is to create a sealed “sauna” for the ham. Place the pan in the center of the oven.
The general rule of heating time is about 10 minutes per pound. For a standard half-ham, this usually takes between 60 and 90 minutes. You are looking for an internal temperature of about 120°F to 130°F. Do not aim for the standard “fully cooked” internal temperature of 145°F or 160°F, as the ham is already cooked and this will result in a dry, rubbery texture.
How to Warm Individual Slices
If you are only serving a few people or looking to enjoy leftovers, heating the entire ham is unnecessary and can lead to a loss of quality if you have to refrigerate it a second time. Warming individual slices is much more efficient.
Using the Skillet Method
For the best texture on individual slices, use a skillet on the stovetop. Place a non-stick pan over low to medium-low heat. Add a tiny bit of butter or a splash of water. Place the slices in the pan and cover it with a lid. Heat for about one to two minutes per side. This method keeps the meat moist while slightly caramelizing the edges of the glaze.
Using the Microwave
The microwave is the fastest method but requires the most caution. Microwave heat can turn sugar glaze into a molten liquid very quickly and can make the ham “leathery” if overdone. Place a few slices on a microwave-safe plate and cover them with a damp paper towel. Use a low power setting (around 50 percent) and heat in 20-second intervals until the meat is just warm to the touch.
Slow Cooker Method for Hands-Off Warming
If your oven is occupied by side dishes like roasted vegetables or rolls, a slow cooker is an excellent alternative. This method is particularly good for maintaining moisture because of the enclosed environment.
Place the ham in the slow cooker and add a small amount of liquid, such as pineapple juice or cider, to the bottom. Set the slow cooker to the “Low” setting. Because slow cookers vary in temperature, check the ham after about two hours. Usually, it takes 2 to 4 hours to reach a comfortable serving temperature. Avoid the “High” setting, as it can cause the outer slices to overcook before the center is warm.
Protecting the Signature Glaze
The most valuable part of a HoneyBaked Ham is arguably the glaze. It is a proprietary blend of sugar and spices that is flame-seared onto the meat. When warming the ham, you must be careful not to let the glaze melt and run off into the bottom of the pan.
If you notice the glaze starting to liquefy too much during the oven process, it’s a sign that your temperature is too high or the ham has been in too long. If you love a crispier glaze, you can remove the foil for the last 5 or 10 minutes of heating, but watch it closely. The sugar can go from caramelized to burnt in a matter of seconds.
Storage and Safety Tips
Proper handling before and after warming is essential for food safety. A HoneyBaked Ham can be kept in the refrigerator for 7 to 10 days in its original packaging. If you don’t plan on eating it within that timeframe, it is best to freeze it.
When freezing, wrap the ham tightly in plastic wrap and then a layer of foil to prevent freezer burn. It can stay in the freezer for up to 45 days. When you are ready to eat it, thaw it in the refrigerator for 24 to 48 hours before you attempt to warm it. Never try to warm a frozen ham directly in the oven, as the outside will dry out long before the center thaws.
Common Mistakes to Avoid
- One of the biggest errors is adding more glaze or honey during the warming process. The HoneyBaked Ham is already heavily seasoned and glazed. Adding more can result in an oversweet flavor or a sticky mess that ruins the texture of the meat.
- Another mistake is slicing the ham further before heating. The ham is already spiral-sliced to the bone. Keeping the slices pressed together during the warming process helps the meat retain its internal moisture. Only pull the slices apart once you are ready to plate the meal.
- Lastly, avoid using a high-heat broil setting. While it might be tempting to “re-crisp” the glaze, the high intensity of the broiler will likely burn the sugar and dry out the thin spiral slices almost instantly. Stick to the low-temperature oven method for the best results.
Serving Suggestions for Warmed Ham
Once your ham is perfectly warmed, it pairs beautifully with traditional sides. If you have warmed it in the oven, let it rest for about 10 minutes after removing the foil. This allows the juices to redistribute so they don’t all run out when you transfer the ham to a serving platter.
The remaining bone is a culinary treasure. After the meat has been carved away, do not throw the bone out. It is packed with smoky flavor and bits of the sweet glaze. Use it to flavor a pot of split pea soup, navy bean soup, or slow-cooked collard greens. The bone can be frozen for several months if you aren’t ready to use it immediately.
Frequently Asked Questions
Can I warm a HoneyBaked Ham in an air fryer?
It is generally not recommended to warm a whole HoneyBaked Ham in an air fryer because the intense, circulating dry heat can quickly dry out the pre-sliced meat and burn the sugar glaze. However, if you are warming a single slice, you can do so at 300°F for about 2 minutes. Watch it very closely to ensure the glaze doesn’t burn.
How many times can I reheat a HoneyBaked Ham?
You should only reheat the ham once. Repeatedly cooling and warming the meat increases the risk of bacterial growth and significantly degrades the texture and flavor of the ham. It is better to carve off only what you need and warm those portions individually while keeping the rest of the ham cold in the refrigerator.
Does the ham need to be covered while warming?
Yes, covering the ham is the most important step if you are using an oven or slow cooker. Because the ham is spiral-sliced, moisture escapes much faster than it would from a solid roast. Tightly sealing the pan with aluminum foil traps the steam and prevents the meat from becoming tough and dry.
What if my ham is too big for the oven pan?
If you have a particularly large ham that doesn’t fit well in a standard baking dish, you can wrap the ham itself tightly in several layers of heavy-duty aluminum foil and place it on a rimmed baking sheet. This achieves the same “steaming” effect without requiring a deep pan, though you won’t be able to add extra liquid like juice or water as easily.
How long can a warmed ham sit out on the table?
Once the ham has been warmed, it should not sit out at room temperature for more than two hours. This is the safety window recommended by the USDA to prevent foodborne illness. If your dinner party lasts longer than that, it is safer to return the ham to the refrigerator and bring it out again only when someone wants seconds.