The HoneyBaked Ham is the undisputed centerpiece of holiday gatherings, Sunday dinners, and celebratory brunches. Known for its signature sweet, crunchy glaze and its tender, spiral-sliced perfection, it is a premium product that deserves premium treatment. However, one of the most common mistakes home cooks make is treating it like a raw roast that needs heavy cooking. Because a HoneyBaked Ham comes fully cooked and smoked, the goal isn’t to cook it again, but rather to gently bring it to the right temperature without losing that famous moisture or ruining the glaze.
Understanding the HoneyBaked Philosophy
Before you even preheat your oven, it is important to understand what makes this specific ham unique. HoneyBaked Hams are slow-smoked for up to 24 hours over a special blend of hardwood chips. They are then spiral-sliced to the bone and finished with a hand-applied crackling glaze.
The official recommendation from the makers themselves is actually to serve the ham room temperature. Taking the ham out of the refrigerator about 30 to 60 minutes before serving allows the flavors of the smoke and the sweetness of the glaze to shine without the risk of drying out the meat. But, we understand that for many, a cold ham just doesn’t feel like a “main course.” If you insist on heat, you must proceed with caution.
The Gold Standard: The Oven Method
If you decide that room temperature isn’t for you, the oven is the safest and most effective way to warm your ham. The key here is low and slow. You want to create a moist environment so the lean meat doesn’t turn into leather.
Preparation Steps
First, remove the ham from its foil packaging. While the gold foil is iconic, it isn’t always the best vessel for reheating as it can be thin and prone to tearing. Instead, wrap the ham tightly in heavy-duty aluminum foil. If you want to ensure maximum moisture, you can place a small shallow pan of water on the rack below the ham to create a bit of steam in the oven.
Setting the Temperature
Preheat your oven to 275°F. This is significantly lower than most roasting temperatures, and for good reason. High heat will cause the spiral slices to curl and the sugars in the glaze to burn before the center of the ham even feels a chill.
Timing is Everything
Place the wrapped ham in the oven. You should calculate about 10 minutes per pound. For a standard half-ham, this usually means about 60 to 90 minutes. You are not looking for an internal temperature of 165°F like you would with chicken. For a pre-cooked ham, an internal temperature of 120°F to 130°F is the “sweet spot” where the meat is warm but still succulent.
Quick Fix: Reheating by the Slice
Perhaps you aren’t feeding a crowd and just want a single serving for a sandwich or a breakfast side. Reheating the entire ham for one person is a recipe for a dry leftover ham later in the week. Instead, reheat only what you need.
The Skillet Method
For the best texture, use a non-stick skillet over medium-low heat. Add a teaspoon of water or a tiny pat of butter. Place the slice in the pan and cover it with a lid. Heat for about 1 to 2 minutes per side. The steam trapped by the lid keeps the meat tender while the glaze softens beautifully.
The Microwave Method
We generally advise against the microwave because it can make the ham rubbery, but if you are in a rush, it can be done. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Use 50% power in 30-second increments. The damp paper towel is the “secret sauce” here, as it prevents the edges from hardening.
Common Pitfalls to Avoid
When learning how to warm up HoneyBaked ham, it is just as important to know what not to do.
Avoiding the “Double Cook”
The most frequent error is treating the ham like it’s raw. If you put a HoneyBaked Ham in the oven at 350°F for two hours, you will end up with a salty, dry block of meat. Remember, you are “warming,” not “cooking.”
Protecting the Glaze
The glaze is the soul of the ham. It is a delicate balance of sugar and spice. If you heat the ham uncovered, the glaze can melt off or, worse, carbonize and turn bitter. Always keep the ham covered until the very last moment. If you want a slightly crispier edge, you can open the foil for the last 5 minutes of warming, but watch it like a hawk.
The Countertop Danger Zone
While we recommend letting the ham sit out to reach room temperature, do not leave it out for more than two hours. Food safety standards dictate that cooked meats should not sit in the “danger zone” (between 40°F and 140°F) for extended periods. If your house is particularly warm, 60 minutes is usually enough to take the chill off.
Slow Cooker Strategies
Can you use a slow cooker? Yes, but with caveats. A slow cooker is excellent for keeping ham warm during a potluck, but it’s easy to overdo it.
If you use a crockpot, add a splash of apple juice or water to the bottom to provide moisture. Set the temperature to “Low” and check it frequently. Because HoneyBaked Hams are spiral-sliced, the heat penetrates the meat much faster than it would a solid roast. If left too long, the slices may begin to fall apart and lose their structural integrity.
Storage and Leftovers
A HoneyBaked Ham will stay fresh in the refrigerator for about 5 to 7 days if wrapped tightly. If you realize you won’t finish it in that window, the freezer is your friend.
When freezing, it is best to slice the remaining meat off the bone first. Wrap individual portions in plastic wrap and then place them in a heavy-duty freezer bag. This allows you to pull out exactly what you need for a future soup, salad, or sandwich. The ham can be frozen for up to 6 weeks without significant loss of flavor.
Creative Ways to Use Warmed Leftovers
Once you’ve mastered the art of warming the ham, you can get creative with how you serve it.
- The Classic Slider: Warm small slices and place them on Hawaiian rolls with a bit of Swiss cheese and Dijon mustard. A quick 5 minutes in a 300°F oven will melt the cheese and warm the bread.
- Glazed Ham Hash: Dice up the ham and sauté it with potatoes and onions. The sugar from the glaze will caramelize on the potatoes, creating a salty-sweet breakfast.
- The Bone: Don’t you dare throw away that bone! The HoneyBaked bone is packed with flavor. Simmer it in a pot of navy beans or split pea soup. The remaining bits of glazed meat will season the entire pot perfectly.
Summary of the Best Results
To summarize the most effective way to enjoy your investment: serve it at room temperature if possible. If you must have it hot, use a 275°F oven, wrap it tightly in foil, and aim for 10 minutes per pound. By following these gentle heating methods, you ensure that every guest gets a slice that is just as juicy and flavorful as the day it was glazed.
FAQs
Can I warm a HoneyBaked Ham in an Air Fryer?
It is generally not recommended to warm a whole ham or even large portions in an air fryer. The high-velocity hot air is designed to crisp and dehydrate surfaces, which will quickly dry out the delicate spiral slices. However, if you want a “crispy” ham bits for a salad, you can air fry small diced pieces at 360°F for 3 to 4 minutes.
Should I add water to the roasting pan?
While not strictly necessary if the ham is wrapped tightly in foil, adding about a half-inch of water or apple juice to the bottom of the roasting pan can create a “steam oven” effect. This provides an extra layer of insurance against the meat drying out during the warming process.
How do I know when the ham is warm enough?
The best way to tell is with a meat thermometer. You are looking for an internal temperature of about 120°F. Since the ham is already cooked, you are only looking for a temperature that is pleasant to eat. Avoid letting it go above 140°F, as this is the point where the fibers begin to tighten and release their juices.
Can I reheat a ham that has already been frozen?
Yes, but you must thaw it completely in the refrigerator first. Thawing can take 24 to 48 hours depending on the size of the ham. Once thawed, follow the standard oven warming instructions at 275°F. Never try to warm a frozen HoneyBaked Ham directly in the oven, as the outside will burn before the inside thaws.
Why is my ham salty after reheating?
Ham is naturally a salty meat, but reheating can concentrate that saltiness if moisture is lost. If your ham tastes too salty, it’s usually a sign that it was overheated or not wrapped tightly enough. Serving it with a side of acidic or creamy foods, like a vinegar-based slaw or cheesy scalloped potatoes, can help balance the salt profile on the palate.