A succulent, salty, and slightly sweet ham is the centerpiece of many holiday feasts and Sunday dinners. However, because most hams sold in grocery stores are already fully cooked or cured, the challenge isn’t actually “cooking” the meat—it’s reheating it without turning a premium cut of pork into a dry, rubbery disappointment. Whether you are dealing with a massive spiral-cut city ham or a sturdy country ham, mastering the art of the reheat ensures every slice is as juicy as the first.
Understanding Your Ham Before You Start
Before you reach for the oven dial, you must identify what kind of ham you have. Most hams found in the refrigerated aisle are “fully cooked,” meaning they are safe to eat cold right out of the package. These hams simply need to be brought to a pleasant serving temperature.
If you have a “partially cooked” ham or a “cook before eating” ham, the rules change significantly. These must reach a specific internal temperature for safety. For the purpose of this guide, we are focusing on the most common scenario: how to warm up cooked ham that is already labeled as fully cooked.
The Science of Moisture Retention
The biggest enemy of a reheated ham is evaporation. Since the meat has already been through a cooking process, the muscle fibers are set. Applying high, dry heat causes those fibers to tighten and squeeze out whatever moisture remains. To combat this, you need two things: low heat and a sealed environment.
The Gold Standard: The Oven Method
The oven is the most reliable way to heat a large, whole, or half ham. It allows for even heat distribution and gives you the opportunity to apply a glaze during the final stages of warming.
Preparing the Ham
Start by taking the ham out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. Taking the chill off the meat allows it to warm more evenly, preventing a situation where the outside is hot while the center remains icy.
Preheat your oven to 325°F. While higher temperatures are tempting when you are in a rush, 325°F is the “sweet spot” that warms the meat thoroughly without searing the exterior.
The Importance of Liquid and Foil
Place the ham in a heavy roasting pan. To create a steaming effect, add about a half-cup of water, white wine, or apple cider to the bottom of the pan. This liquid provides a buffer of humidity.
The most critical step in the oven method is the wrap. Cover the roasting pan tightly with heavy-duty aluminum foil. If you are heating a spiral-cut ham, it is even more vital to ensure no steam escapes, as the pre-cut slices provide more surface area for moisture to evaporate.
Timing and Temperature
As a general rule of thumb, plan for 10 to 15 minutes of heating time per pound. However, the only way to be certain is to use a meat thermometer. You are aiming for an internal temperature of 140°F. Once the thermometer hits this mark, the ham is officially warmed through.
How to Warm Up Cooked Ham in a Slow Cooker
If your oven is occupied by side dishes or rolls, the slow cooker is an excellent alternative. This method is particularly effective for keeping the ham incredibly moist because the sealed lid traps all the steam inside.
Fitting the Ham
The main limitation here is size. A slow cooker is best suited for smaller boneless hams or ham halves. If the lid doesn’t fit tightly because the bone is sticking out, you can create a “tent” out of aluminum foil to seal the top, though a proper lid fit is always preferred.
Settings and Liquid
Add a splash of liquid—pineapple juice works beautifully here—to the bottom of the crock. Set the slow cooker to “Low.” Avoid using the “High” setting, as it can boil the juices out of the bottom of the ham before the top is even warm.
Depending on the size, a slow cooker will take roughly 3 to 6 hours to reach the desired 140°F. This is a “set it and forget it” method that is perfect for busy hosting days.
Reheating Individual Slices
Sometimes you don’t need to heat a whole bird-sized ham; you just want a few slices for a sandwich or breakfast. In these cases, using the oven is overkill.
The Skillet Method
For the best texture on individual slices, use a skillet on the stovetop. Place the slices in a pan over medium-low heat. Add a tablespoon of water or butter to the pan and cover it with a lid. Heat for about 2 minutes per side. This method actually improves the flavor by slightly caramelizing the edges while keeping the center tender.
The Microwave Method
If speed is your only priority, the microwave works, but it requires caution. Place the slices on a microwave-safe plate and cover them with a damp paper towel. The damp towel is non-negotiable; it prevents the ham from turning into leather. Use 30-second bursts on medium power until the meat is warm.
The Art of the Glaze
Warming up a ham is also the perfect time to add flavor. A glaze isn’t just for aesthetics; the sugar in the glaze helps seal in moisture and provides a beautiful contrast to the saltiness of the pork.
When to Apply
Do not apply your glaze at the beginning of the reheating process. Most glazes have high sugar content (honey, maple syrup, or brown sugar) and will burn if left in the oven for two hours. Instead, wait until the ham reaches about 130°F.
Achieving the Perfect Crust
Remove the foil, brush the glaze generously over the surface, and return the ham to the oven uncovered. Increase the temperature to 400°F for the last 10 to 15 minutes. Watch it closely; you want the glaze to bubble and brown, but not turn black.
Common Mistakes to Avoid
One of the most frequent errors is reheating the ham multiple times. Every time you heat and cool the meat, the texture degrades and the risk of bacterial growth increases. Only reheat what you plan to eat.
Another mistake is neglecting the resting period. Just like a steak or a roast, a whole ham needs to rest for about 10 to 20 minutes after coming out of the heat. This allows the internal juices to redistribute. If you cut into it immediately, the moisture will run out onto the cutting board, leaving the meat dry.
Storage and Safety Tips
If you have leftovers after your second warming, ensure they are cooled quickly and stored in an airtight container. Leftover ham stays fresh in the refrigerator for 3 to 5 days. For longer storage, ham freezes exceptionally well for up to two months. When freezing, wrap the meat tightly in plastic wrap and then place it in a heavy-duty freezer bag to prevent freezer burn.
Frequently Asked Questions
Can I reheat a spiral ham without drying it out?
Yes, the key to a spiral ham is using a very low temperature and ensuring the foil wrap is airtight. Because the slices are already cut, they are very susceptible to losing juice. Adding a liquid like apple juice to the bottom of the pan and keeping the oven at 325°F or even 300°F is the best approach.
How do I warm up a ham that is already sliced?
If the ham is already fully sliced, the best method is to stack the slices back together, wrap the entire stack tightly in foil with a few tablespoons of broth or water, and heat in the oven at 300°F until warm. This mimics the environment of a whole ham and prevents individual slices from curling.
Is it safe to eat cooked ham cold?
Absolutely. Most hams purchased at the grocery store are fully cured and smoked or honey-baked, meaning they are “Ready to Eat.” You can slice them directly for sandwiches or salads without any reheating required.
How long does it take to reheat a 10 pound ham?
In an oven set to 325°F, a 10 pound ham will typically take between 2 and 2.5 hours to reach an internal temperature of 140°F. You should always begin checking the temperature with a meat thermometer at the 90-minute mark to ensure you don’t overcook it.
Can I reheat a ham in an air fryer?
You can reheat thick ham steaks or small boneless portions in an air fryer, but it is not recommended for large hams. If using an air fryer, set the temperature to 300°F and wrap the ham in foil to prevent the fan from drying out the exterior. Heat for 5 to 10 minutes depending on the thickness.