When you bring home a signature foil-wrapped package from The Honey Baked Ham Company, you aren’t just buying dinner; you are investing in a centerpiece that has been handcrafted, hardwood-smoked for up to twenty hours, and glazed by hand with a secret crackling topping. Because these hams are already fully cooked and expertly sliced, the stakes for “preparing” them are less about cooking and more about preserving the integrity of that world-famous flavor.
Whether you are hosting a sprawling holiday gala or a quiet Sunday dinner, knowing exactly how to handle, slice, and serve your ham ensures that every guest gets that perfect balance of sweet glaze and savory meat. This guide covers everything from the initial thaw to the final leftover sandwich.
The golden rule of Honey Baked Ham preparation
The most important thing to remember when you learn how to prepare Honey Baked Ham Company meats is that they are designed to be served at room temperature. The company explicitly recommends against traditional reheating in an oven. The ham is already fully cooked. Applying intense heat to a pre-sliced, pre-glazed ham often leads to the meat drying out and that signature sugary crust melting away or becoming unpleasantly sticky.
To enjoy the ham as the creators intended, simply remove it from the refrigerator about 30 to 45 minutes before you plan to serve it. This allows the natural juices to soften and the flavors to bloom without compromising the texture of the spiral slices.
Safe storage and thawing procedures
Before you can set the table, you have to ensure the ham is handled safely. Most Honey Baked Hams are picked up fresh or shipped frozen. If yours arrives frozen, you must plan ahead. A large ham can take 24 to 48 hours to thaw completely in the refrigerator. Never thaw your ham on the kitchen counter, as this enters the “danger zone” for bacterial growth.
Once thawed, or if purchased fresh, the ham should stay in its original foil wrapping until you are ready to serve. In the refrigerator, a Honey Baked Ham is typically good for 7 to 10 days. If you find your plans have changed, you can freeze the ham for up to 45 days. Just make sure it is tightly sealed to prevent freezer burn.
How to heat your ham if you prefer it warm
While room temperature is the gold standard, some people simply prefer their meat warm. If you fall into this camp, you must be incredibly gentle. The goal is to “warm” rather than “cook.”
If you must use the oven, preheat it to a low temperature, specifically 275°F. Wrap the ham (or the specific portion you want to eat) tightly in aluminum foil to trap moisture. Place it on a baking sheet and heat for no more than 10 minutes per pound. Overheating is the fastest way to ruin a premium ham, so keep a close eye on the clock.
For individual slices, a quick 10 to 15 second zap in the microwave is usually sufficient. Avoid high power settings; medium-low heat is your friend here to keep the meat tender.
Mastering the spiral slice
One of the best features of a Honey Baked Ham is that it is already spiral-sliced. This means the hard work of carving is mostly done for you, but there is still a technique to getting those clean, beautiful slices onto the platter.
Start by placing the ham on its side on a cutting board. Look for the natural bone that runs through the center. Using a small knife, cut around that center bone to release the slices. Once you’ve cut a circle around the bone, the spiral slices should gently pull away in uniform pieces. If you are serving a boneless ham, the process is even easier, as you can simply slice through the pre-marked sections to your desired thickness.
Preparing the side dishes
A Honey Baked Ham is the star, but every star needs a supporting cast. The company offers a variety of Heat and Share sides like Cheesy Potatoes, Maple Sweet Potatoes, and Double Cheddar Macaroni and Cheese.
To prepare these sides alongside your ham, most require being heated in a 350°F oven for about 30 to 40 minutes. If you are serving the ham at room temperature, you have the luxury of using your entire oven space for the sides. Timing the sides to finish right as the ham reaches room temperature ensures a meal where the temperatures and textures complement each other perfectly.
Presentation and garnishing
Because the glaze is so visually striking—dark, golden-brown, and crackled—you don’t need to do much to make the ham look appetizing. However, placing the ham on a large ceramic platter and surrounding the base with fresh herbs like rosemary sprigs or parsley can elevate the look.
For a more festive touch, you can tuck orange slices or fresh cranberries around the edges. This adds a pop of color that contrasts beautifully with the deep tones of the smoked meat.
Handling the leftovers
The versatility of a Honey Baked Ham doesn’t end when the dinner party does. In fact, many people argue the ham is even better the next day. The leftover meat is perfect for split pea soup, ham and bean stew, or classic breakfast omelets.
When storing leftovers, carve the remaining meat off the bone as soon as possible. Store the meat in airtight containers or heavy-duty freezer bags. The ham bone itself is a culinary treasure; don’t throw it away. Wrap the bone tightly and freeze it; it acts as a flavor bomb for stocks and slow-cooker beans later in the year.
Preparing other Honey Baked Company products
If you are preparing a Honey Baked Turkey Breast instead of a ham, the rules are very similar. These are also fully cooked and usually seasoned with the same signature glaze.
- Turkey Breast: Like the ham, it is best served at room temperature. If you prefer it warm, use the 275°F oven method for about 15 minutes per pound.
- Roast or Smoked Turkey: These should be heated through more thoroughly if purchased whole. Always use a meat thermometer to ensure the internal temperature reaches a safe level without drying out the white meat.
Summary of the preparation process
Preparing a Honey Baked Ham is more about patience and timing than culinary skill. By letting the meat sit out to reach room temperature, you preserve the moisture and the integrity of the glaze. By carving carefully around the bone, you ensure professional-looking portions. And by utilizing the leftovers, you extend the value of your purchase for days to come.
Frequently Asked Questions
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Can I put my Honey Baked Ham in a slow cooker to warm it up?
Using a slow cooker is generally not recommended for a spiral-sliced ham. The moist heat of a slow cooker can cause the slices to fall apart and will definitely dissolve the signature sugar glaze, turning it into a liquid rather than a crisp crust. If you want a warm ham, sticking to the low-temperature oven method (275°F) wrapped in foil is a much better option for preserving the texture.
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How long can the ham sit out on the serving table?
According to general food safety guidelines, perishable meat should not sit out at room temperature for more than two hours. Since you should take the ham out 30 to 45 minutes before serving to let it lose its chill, you have about an hour to an hour and a half of active serving time before it should be returned to the refrigerator.
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Is the glaze gluten-free?
The Honey Baked Ham Company’s signature glaze is generally considered to be made without gluten-containing ingredients, but cross-contamination can occur during the handcrafted glazing process in-store. If you have a severe allergy, it is always best to check the specific packaging or consult with the local store manager where the ham was prepared to ensure safety.
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What should I do if my ham is still partially frozen on the day of the event?
If you find your ham is still icy in the middle, do not panic and do not blast it with high heat. You can use the “cold water thaw” method. Keep the ham in its airtight, leak-proof plastic packaging and submerge it in cold tap water. Change the water every 30 minutes until the ham is thawed. This is much faster than the refrigerator but safer than the microwave.
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Does the ham come with a glaze packet or is it already applied?
Honey Baked Hams come with the glaze already applied and “fired” onto the meat. You do not need to add any additional sugar, honey, or spices. The ham is ready to eat exactly as it comes out of the foil. The company spends years perfecting the balance of their spice blend and the application technique, so further seasoning is usually unnecessary and might overwhelm the natural smoky flavor of the meat.