You have a fully cooked ham ready for a big meal, but serving it cold just won’t do. Learning how to heat a fully cooked ham in the oven is the best way to bring out its flavor and make it the centerpiece of your table.
This guide gives you the simple steps. We’ll cover the best methods to ensure your ham stays juicy and delicious. You’ll also get tips on glazing, timing, and avoiding common mistakes.
Heating a fully cooked ham is mostly about warming it through. The goal is to reach a safe internal temperature without drying it out. With the right approach, you can have a perfect ham every single time.
How To Heat A Fully Cooked Ham In The Oven
This is the standard and most reliable method for reheating a whole or half ham. It gives even, gentle heat that warms the meat all the way to the bone. Follow these steps for a foolproof result.
What You’ll Need
- A fully cooked ham (bone-in, boneless, or spiral-cut)
- A roasting pan or baking dish
- Aluminum foil
- A meat thermometer (this is essential)
- Optional: Glaze ingredients, broth, or water for the pan
Step-by-Step Instructions
1. Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 325°F (165°C). This is the ideal temperature for warming ham without cooking it further. While the oven heats, take your roasting pan. If you have a rack, place it in the pan. This keeps the ham out of any drippings.
If you don’t have a rack, its fine to place the ham directly in the pan. You can add about a cup of water, broth, or even apple juice to the bottom of the pan. This creates steam and helps prevent the ham from drying out.
2. Prepare the Ham
Remove the ham from its packaging. If its a canned ham, take it out of the can. Place the ham, flat side down, in your prepared pan. For a spiral-cut ham, you want the cut side facing down to help retain moisture.
Some hams come with a plastic or netted covering. Make sure you remove this entirely. You may also find a small plastic cap over the bone; be sure to take that off too.
3. Cover and Heat
Tent the ham loosely with aluminum foil. You want to create a sealed environment to trap steam and heat. Make sure the foil isn’t touching the top of the ham, especially if you have a glaze on it.
Place the pan in the preheated oven. The general rule for heating time is about 10-15 minutes per pound. But remember, this is just an estimate. The only way to know for sure is by using a meat thermometer.
4. Check the Temperature
About 30 minutes before the estimated finish time, carefully open the foil. Insert your meat thermometer into the thickest part of the ham. Avoid touching the bone, as this will give you a false reading.
Your target internal temperature is 140°F (60°C). Since the ham is already fully cooked, you are only reheating it to a safe serving temperature. Once it hits 140°F, it’s ready.
5. Add a Glaze (Optional)
If you want to add a sweet or savory glaze, the last 20-30 minutes is the time. Remove the ham from the oven and carefully peel back the foil. Increase the oven temperature to 400°F (200°C).
Brush your glaze all over the surface of the ham. Return it to the oven, uncovered, for those final 20-30 minutes. The glaze will caramelize and become sticky and delicious. Just watch it closely so it doesn’t burn.
6. Rest and Serve
Once the ham reaches temperature, take it out of the oven. Loosely cover it with the foil again and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
Resting makes the ham easier to slice and ensures every bite is moist. After resting, transfer it to a carving board, slice, and serve.
Heating a Spiral-Cut Ham
Spiral-cut hams are a convienience, but they can dry out faster because of all the exposed surfaces. The method is similar, but with a key tweak.
Always place the ham cut-side down in the pan. Add liquid to the bottom. Cover it very tightly with foil to trap as much steam as possible. You can also wrap the entire ham in foil before placing it in the pan for extra security.
Heat at 325°F until it reaches 140°F internally. Glazing is trickier with spiral hams, as the glaze can drip between the slices. If you do glaze, do it at the very end and be prepared for some sticky bits—they’re still tasty.
Alternative Oven Methods for Ham Portions
What if you only have a few slices or a small chunk of ham left? You don’t need to heat the whole thing. Here are two great methods for smaller portions.
Heating Ham Slices
This method is perfect for serving a few people. It’s quick and keeps the ham tender.
- Preheat your oven to 325°F.
- Arrange the ham slices in a single layer in a baking dish. You can overlap them slightly if needed.
- Add a splash of broth, water, or even pineapple juice to the dish. This adds moisture.
- Cover the dish tightly with foil.
- Heat for 15-20 minutes, or until the slices are warmed through. Check with a thermometer; they should be at 140°F.
The “Steam” Method for a Juicy Result
This is a fantastic trick for preventing any ham from drying out. It works for whole hams, halves, or portions.
Place your ham in an oven bag or wrap it very tightly in several layers of heavy-duty aluminum foil. Before sealing, add a couple tablespoons of liquid inside the bag or foil packet. The liquid will turn to steam and surround the ham with moisture.
Cook as directed. When you open the packet, be careful of the hot steam. You’ll find an incredibly juicy piece of meat inside.
Essential Tips for the Best Reheated Ham
A few simple tips can make the difference between a good ham and a great one. Keep these in mind.
1. The Thermometer is Non-Negotiable
Guessing don’t work with ham. Oven temperatures vary, and ham sizes are different. A good instant-read or leave-in meat thermometer is your best tool. It takes the guesswork out and guarantees perfect results.
2. Low and Slow is the Way to Go
Never try to rush the process by cranking up the oven. High heat will cause the outside to dry out and become tough before the inside is warm. 325°F is the sweet spot for gentle, even reheating.
3. Don’t Skip the Resting Time
Letting the ham rest after heating is crucial. If you slice it immediately, the hot juices will run right out onto the cutting board. Letting it rest for 15-20 minutes allows those juices to settle back into the meat fibers.
4. Add Moisture to the Pan
That liquid in the bottom of the pan isn’t just for show. It creates a humid environment in the oven. This steam bathes the ham, adding an extra layer of protection against dryness. Water works, but broth, cider, or juice adds subtle flavor.
Common Mistakes to Avoid
Even simple processes have pitfalls. Here’s what to watch out for when you heat your ham.
Overheating the Ham
The biggest mistake is heating the ham for too long or at too high a temperature. Remember, it’s already cooked. You’re just warming it. Going past 140°F internal temperature starts to squeeze out the moisture, leading to a dry, stringy texture.
Not Using a Thermometer
We’ve said it before, but it’s worth repeating. Relying solely on time-per-pound estimates can lead to under or overcooked ham. Always use a thermometer to check the internal temperature in the thickest part.
Forgetting to Remove Packaging
It sounds obvious, but in the hustle of meal prep, it can happen. Double-check that all plastic, netting, and small caps are removed from the ham before it goes into the oven. These materials can melt or burn.
Glazing Too Early
If you put a sugar-based glaze on at the beginning, it will likely burn during the long heating time. The sugars caramelize and then blacken. Always add your glaze during the last 20-30 minutes of heating for a perfect, shiny finish.
Simple Glaze Ideas to Enhance Your Ham
A glaze adds flavor and a beautiful finish. You can make a simple glaze with just a few ingredients. Here are some classic combinations.
- Brown Sugar & Mustard: Mix 1 cup brown sugar, 2 tablespoons Dijon mustard, and 1-2 tablespoons of vinegar or water.
- Honey & Pineapple: Combine 1 cup honey with 1/2 cup crushed pineapple (with its juice). A little clove or ginger is nice here.
- Maple & Orange: Whisk together 3/4 cup maple syrup, the zest and juice of one orange, and a pinch of black pepper.
To apply, just brush it generously over the ham during the final heating stage. You can score the ham’s surface in a diamond pattern first to help the glaze seep in and create a nice presentation.
Storing and Reusing Leftover Ham
You’ll likely have leftovers. Proper storage keeps them safe and tasty for future meals.
Let the ham cool completely. Slice it off the bone or store large portions. Wrap the ham tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep in the refrigerator for 3-4 days.
For longer storage, you can freeze ham. Wrap it tightly in freezer wrap or heavy-duty foil, or use a freezer bag. It’s best used within 1-2 months. Thaw it in the refrigerator before reheating using one of the methods above.
Frequently Asked Questions (FAQ)
What temperature should a fully cooked ham be heated to?
Heat a fully cooked ham to an internal temperature of 140°F (60°C). Use a meat thermometer to check this in the thickest part, away from the bone.
How long do you heat a fully cooked ham?
In a 325°F oven, plan for about 10-15 minutes per pound. But this is just an estimate. The ham’s shape, your oven, and whether it’s bone-in affect the time. Always rely on the internal temperature, not the clock.
Can you heat a ham without drying it out?
Yes, absolutely. The key is to use a low oven (325°F), cover the ham tightly with foil, add liquid to the pan for steam, and most importantly, avoid overheating it past 140°F. Using an oven bag is another great way to lock in moisture.
How do you reheat a spiral ham?
Place the spiral-sliced ham cut-side down in a pan with liquid. Cover it very tightly with foil to trap steam. Heat at 325°F to 140°F internal temperature. Be cautious with glazing, as it can drip between the slices.
Is it better to heat a ham covered or uncovered?
For the majority of the heating time, the ham should be covered (tented with foil). This prevents the outside from drying out. If you are using a glaze, you remove the cover for the last 20-30 minutes to allow the glaze to set and caramelize.
Can I reheat ham more than once?
It is not recommended to reheat ham multiple times. Each time you heat and cool food, you move it through the “temperature danger zone” where bacteria can grow. Reheat only the amount you plan to serve, and store the rest properly in the fridge.
Heating a fully cooked ham in the oven is a straightforward process that yields impressive results. By following the low-and-slow principle, using a thermometer, and protecting the ham’s moisture, you’ll serve a warm, juicy, and flavorful centerpiece. Whether it’s for a holiday, a special Sunday dinner, or just because, a perfectly heated ham is always a welcome sight on the table.