Preparing a holiday feast or a simple Sunday dinner often centers around a beautiful, savory ham. Most hams purchased at the grocery store today are labeled as fully cooked or hickory-smoked, which means the heavy lifting is already done. However, the challenge lies in warming that meat back up to a serving temperature without turning it into a dry, salty brick. Knowing exactly how long to warm a cooked ham is the difference between a succulent centerpiece and a disappointing meal.
The primary goal when reheating a ham is moisture retention. Since the protein has already been cooked once, you are essentially performing a gentle heat transfer. If you apply high heat for too long, the muscle fibers contract and squeeze out the juices, leaving the meat tough. By following specific time and temperature guidelines based on the weight and type of ham you have, you can ensure every slice is as tender as the day it was first cured.
Understanding the Internal Temperature Standards
Before looking at the clock, it is vital to understand the target temperature. For a ham that was fully cooked in a USDA-inspected plant, the safe reheating temperature is 140 degrees Fahrenheit. This temperature is high enough to make the fat rendered and the meat pleasant to eat, but low enough to prevent the proteins from overcooking.
If you are reheating a ham that was not packaged in a federal plant, or if you are working with leftovers that have been handled and stored, the USDA recommends heating the meat to 165 degrees Fahrenheit to ensure any potential bacteria are eliminated. For the most common scenario—a vacuum-sealed, fully cooked ham from the store—aiming for 140 degrees Fahrenheit is your gold standard.
Warming a Whole or Half Bone-In Ham
A bone-in ham is often preferred by home cooks because the bone helps conduct heat and adds flavor. However, because of its density, it requires a steady, low-heat approach.
To begin, preheat your oven to 325 degrees Fahrenheit. Place the ham in a roasting pan, fat-side up. Adding about a half-cup of water, apple juice, or white wine to the bottom of the pan creates a steamy environment that prevents the exterior from toughening. Wrap the entire pan tightly with heavy-duty aluminum foil to lock in that moisture.
For a whole bone-in ham weighing between 10 and 14 pounds, you should plan on warming it for 15 to 18 minutes per pound. If you are heating a half bone-in ham weighing 5 to 7 pounds, the time increases slightly to about 18 to 24 minutes per pound. Always use a meat thermometer to check the thickest part of the meat, avoiding the bone, to confirm it has reached 140 degrees Fahrenheit.
Guidelines for Boneless and Canned Hams
Boneless hams are convenient and easy to slice, but because they lack the protective thermal mass of a bone, they can dry out faster if you aren’t careful. The preparation method remains the same: a 325 degrees Fahrenheit oven and a tightly sealed foil cover.
For a standard boneless ham weighing 6 to 12 pounds, the warming time is typically 10 to 15 minutes per pound. Canned hams, which are often smaller (3 to 10 pounds), generally require 15 to 20 minutes per pound. Because these hams are often more processed, keeping the oven at a strict 325 degrees Fahrenheit is essential to maintain a pleasant texture.
The Special Case of Spiral Sliced Hams
Spiral sliced hams are a fan favorite because they come pre-cut to the bone, making serving a breeze. However, those very slices provide more surface area for moisture to escape. Many people prefer to serve spiral hams at room temperature or even cold to avoid the risk of drying them out.
If you prefer your spiral ham warm, you must be extra vigilant. Keep the oven at 325 degrees Fahrenheit and wrap the ham very securely in foil. You may even want to wrap the ham itself in foil before placing it in the pan. Warm it for approximately 10 to 12 minutes per pound. Because the slices are thin, they reach the target temperature faster than a solid roast. Aim for an internal temperature of 135 degrees Fahrenheit to 140 degrees Fahrenheit.
Using a Slow Cooker for Maximum Moisture
If your oven is occupied by side dishes, the slow cooker is an excellent alternative for warming a cooked ham. This method is arguably the best for keeping the meat juicy because it uses moist, enclosed heat.
Place your ham in the slow cooker (you may need a smaller 3 to 5 pound ham or a half-ham to fit). Add a cup of liquid, such as pineapple juice or chicken broth. Cover and set the slow cooker to the low setting. On low, a small ham will take approximately 3 to 4 hours to reach the desired 140 degrees Fahrenheit. Avoid using the high setting, as the direct heat from the ceramic walls can scorch the edges of the meat before the center is warm.
When to Apply the Glaze
The timing of your glaze is just as important as the warming time of the meat. Most glazes contain high amounts of sugar, whether from honey, maple syrup, or brown sugar. If you apply the glaze at the beginning of the warming process, the sugar will burn long before the ham is hot.
The best practice is to wait until the last 20 to 30 minutes of the warming time. Remove the ham from the oven, carefully take off the foil, and brush your glaze generously over the surface. Increase the oven temperature to 400 degrees Fahrenheit or 425 degrees Fahrenheit and return the ham to the oven uncovered. This short burst of high heat caramelizes the sugars and creates that beautiful, sticky crust without drying out the interior of the meat.
The Importance of Resting
Once your thermometer hits 140 degrees Fahrenheit, your work isn’t quite finished. You must allow the ham to rest for at least 10 to 15 minutes before carving. During the warming process, the juices move toward the center of the meat. If you cut into it immediately, those juices will run out onto the cutting board. Resting allows the moisture to redistribute throughout the ham, ensuring that every slice is succulent. Keep the ham loosely tented with foil during this time to retain the heat.
Frequently Asked Questions
Can I eat a fully cooked ham without warming it up first?
Yes, you can. Hams labeled as fully cooked or ready-to-eat are safe to consume straight from the refrigerator. Many people enjoy cold ham in sandwiches or as part of a cold buffet. Warming is done primarily for flavor, texture preference, and to provide a traditional “hot meal” experience.
Why did my ham turn out dry even though I followed the time guide?
Dryness is usually caused by a lack of a proper seal. If the aluminum foil has even a small gap, the steam will escape, and the dry air of the oven will pull moisture from the meat. Additionally, ensure you are adding at least a half-cup of liquid to the bottom of the roasting pan to create the necessary humidity.
How do I reheat a single slice of ham without it getting tough?
The best way to reheat a single slice is in a skillet over medium heat with a teaspoon of water or butter. Cover the skillet with a lid for about 1 to 2 minutes. This steams the slice quickly. Alternatively, use a microwave on 50 percent power for 30 to 45 seconds, covering the slice with a damp paper towel to retain moisture.
What is the best temperature for the oven when warming a ham?
The ideal oven temperature is 325 degrees Fahrenheit. While it may be tempting to turn the oven up to 350 degrees Fahrenheit or 375 degrees Fahrenheit to speed up the process, higher temperatures increase the risk of the outer layers of the ham becoming overcooked and dry before the center reaches 140 degrees Fahrenheit.
How long can I keep leftover cooked ham in the refrigerator?
Once you have warmed and served your ham, leftovers should be refrigerated within two hours. According to food safety guidelines, cooked ham will stay fresh and safe in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, you can freeze it for up to 1 to 2 months for the best quality.