The best way to heat up a Honey Baked Ham is to wrap it in foil and warm it in a preheated oven at 275°F for about 10-15 minutes per pound.
You just bought a delicious Honey Baked Ham for your holiday feast, but now you’re worried—how do you reheat it without drying it out or ruining that perfect glaze? Reheating pre-cooked ham can be tricky, especially when you want to preserve its juicy tenderness and signature sweet crust. The right reheating method can make all the difference between a dry, rubbery disaster and a succulent centerpiece. In this guide, we’ll cover the best oven, slow cooker, and stovetop techniques, plus pro tips for keeping your ham moist. For more holiday meal inspiration, check out our holiday entertaining guide.
Key Takeaways
- Low and slow is the golden rule—275°F prevents drying while ensuring even heating.
- Always cover with foil to lock in moisture, removing it only for the final glaze caramelization.
- Use a meat thermometer (120-135°F) for precision—timing varies by ham size.
- For small portions, skillet reheating or the microwave (with precautions) works best.
Why Proper Reheating Matters
Honey Baked Hams are fully cooked and safe to eat cold, but warming enhances flavor and texture. The challenge? Their delicate honey glaze can burn, while the lean meat loses moisture quickly. According to chef and culinary educator James Peterson, “Pre-cooked hams are prone to drying because reheating breaks down proteins further. A gentle heat source and moisture retention are critical.” A study by the USDA confirms that reheating meat above 300°F causes significant moisture loss—up to 15% more than low-temperature methods.
Step-by-Step Oven Reheating (Best for Whole Hams)
1. Prep the Ham
Remove the ham from refrigeration 60-90 minutes before reheating to minimize oven time. This prevents the outer layers from overcooking while the center stays cold. If the ham came in a foil wrapper, leave it intact. For unwrapped hams, use heavy-duty foil to create a tight seal.
2. Oven Setup
Preheat to 275°F—the ideal balance between food safety and moisture retention. Place the ham on a rack in a roasting pan to allow air circulation. Add 1 cup of water or apple juice to the pan for steam (optional but recommended).
| Ham Weight | Reheating Time | Internal Temp |
|---|---|---|
| 5 lbs | 50-60 mins | 120°F |
| 10 lbs | 1.5-2 hours | 125°F |
3. Glazing (Final 15 Minutes)
Unwrap the ham and brush with its included glaze or a homemade mix (1/4 cup honey + 1 tbsp Dijon mustard). Increase oven temp to 400°F briefly to caramelize the glaze, watching closely to prevent burning.
Alternative Methods
Slow Cooker (Best for Moisture)
Ideal for busy hosts. Place the ham in a 6-qt cooker with 1/2 cup broth or pineapple juice. Cook on LOW for 2-3 hours, basting hourly. The FSIS notes that slow cookers maintain safer, more even heat than ovens for precooked meats.
Skillet (For Slices)
Heat slices in a nonstick pan over medium-low with 1 tsp butter per slice. Cover with a lid to trap steam, flipping once (2-3 mins per side).
FAQ
Can I microwave a whole Honey Baked Ham?
Not recommended. Microwaves heat unevenly, risking cold spots and rubbery texture. For single slices, use 50% power with a damp paper towel (20-second bursts).
How long can I store reheated ham?
Refrigerate within 2 hours. Properly stored, it lasts 3-4 days. Freeze for up to 2 months.
Why is my ham still cold inside?
Oven temp may be too low, or ham wasn’t rested before reheating. Always verify with a meat thermometer.
Final Words
Reheating a Honey Baked Ham is simple with the right technique. Whether using an oven, slow cooker, or skillet, prioritize low heat and moisture protection. Your reward? A glossy, juicy ham that tastes freshly baked—without the hassle. For more holiday cooking tips, explore our holiday cooking hacks.
