If you have a beautiful honey baked ham and need to heat it, you’re probably wondering how long to cook honey baked ham in the oven. The good news is, it’s a simple process that mostly involves warming it through without drying it out.
This guide will walk you through everything you need to know. We’ll cover temperatures, timing, and simple methods to keep your ham juicy and flavorful. Whether it’s a pre-cooked spiral-sliced ham or a whole one, you’ll have the perfect centerpiece for your meal.
How Long To Cook Honey Baked Ham In Oven
For a fully cooked, bone-in honey baked ham, the general rule is to heat it in a 275°F oven for about 10-15 minutes per pound. Since it’s already cooked, you are just warming it to the ideal serving temperature of 140°F internally. A spiral-sliced ham will take less time, usually around 8-10 minutes per pound, because the slices allow heat to penetrate faster.
Always use a meat thermometer to check. Insert it into the thickest part of the meat, avoiding the bone. When it reads 140°F, your ham is ready to rest and serve.
What You Need Before You Start
Gathering your tools and ingredients first makes the process smooth. Here’s your checklist:
- A fully cooked honey baked ham (spiral-sliced or whole)
- A roasting pan with a rack (foil-lined for easy cleanup)
- Aluminum foil
- A reliable meat thermometer
- Optional: Extra glaze, brown sugar, honey, or juice for basting
Step-by-Step Oven Heating Instructions
Follow these numbered steps for the best results every single time.
1. Preheat and Prepare Your Oven
Set your oven to 275°F. This low temperature prevents the ham from drying out while it heats evenly. While it preheats, take the ham out of its packaging. Place it flat-side down on the rack in your roasting pan. If it came with a glaze packet, set it aside for later.
2. Tent the Ham with Foil
Loosely cover the entire pan and ham with aluminum foil. This tent traps steam and moisture, ensuring the ham stays tender. Make sure the foil isn’t touching the top of the ham to much, as it can stick to the glaze.
3. Calculate Your Cooking Time
Here is a simple timing chart based on the type of ham:
- Whole Ham (Bone-In): 10-15 minutes per pound.
- Spiral-Sliced Ham: 8-10 minutes per pound.
- Half Ham or Shank Portion: Use the same per-pound estimates.
For example, a 10-pound spiral-sliced ham will need about 80-100 minutes (1 hour 20 minutes to 1 hour 40 minutes). Always start checking the temperature about 30 minutes before the estimated finish time.
4. Apply Glaze (The Final Touch)
About 20-30 minutes before the ham is done, remove it from the oven. Carefully take off the foil tent. Apply the provided glaze or your own mixture. Increase the oven temperature to 400°F and return the ham, uncovered, to the oven. This brief blast of high heat will caramelize the glaze beautifully.
5. Check Temperature and Rest
After glazing, check the internal temperature with your meat thermometer. Once it hits 140°F, it’s done. Remove the ham from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, making every slice more succulent.
How to Keep Your Ham Moist and Flavorful
The biggest fear is ending up with a dry ham. Here are some pro tips to avoid that:
- Don’t Overheat: The 275°F temperature is key. A hotter oven will dry out the exterior before the center is warm.
- Use the Foil Tent: Never skip covering the ham for the majority of the heating time.
- Add Liquid: Pour a cup of water, apple juice, or pineapple juice into the bottom of the roasting pan. The steam created adds moisture to the oven environment.
- Baste: If you’re not using a glaze, baste the ham every 30 minutes with its own juices or a simple mixture of honey and water.
Making Your Own Simple Glaze
If your ham didn’t come with a glaze or you want to make extra, it’s easy. Here’s a classic recipe:
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Mix all ingredients in a small saucepan over low heat until warm and combined. Brush it over the ham during the final glazing step.
Carving Your Honey Baked Ham
For a spiral-sliced ham, carving is straightforward—just follow the pre-cut slices. For a whole ham:
- Place the ham flat-side down on your cutting board.
- Using a sharp knife, make a vertical cut down to the bone near the shank end.
- Make thin, horizontal slices parallel to your first cut, releasing slices as you go.
- Once you have carved one side, turn the ham and repeat on the other side.
Storing and Reheating Leftovers
Leftover ham is a treasure. To store it properly, wrap it tightly in foil or plastic wrap, or place it in an airtight container. It will last in the refrigerator for 3-4 days.
For longer storage, you can freeze slices for up to 2 months. To reheat, place slices in a baking dish with a splash of water or broth, cover with foil, and warm in a 325°F oven until heated through. This method keeps them from drying out.
Common Mistakes to Avoid
- Using a Too-High Oven Temp: This is the most common error, leading to dry, tough ham.
- Skipping the Meat Thermometer: Guessing can lead to under or overcooked results.
- Not Letting it Rest: Slicing immediately causes all the flavorful juices to run out onto the cutting board.
- Storing Ham with the Bone In: For best storage, remove the meat from the bone and wrap it separately.
Frequently Asked Questions (FAQ)
Do you heat a honey baked ham covered or uncovered?
You heat it covered for most of the time. Keep it covered with a foil tent for the initial warming phase to retain moisture. Only uncover it for the last 20-30 minutes when you apply the glaze to let it caramelize.
What temperature should the oven be for a precooked ham?
A low oven temperature of 275°F is ideal for a precooked ham. This slow warming method ensures the ham heats all the way through without the exterior becoming dry or overcooked.
How long do you heat a 10 lb honey baked ham?
For a 10 lb spiral-sliced ham, heat it for about 1.5 to 2 hours at 275°F. For a whole, non-spiral ham, plan for 2 to 2.5 hours. Always use a meat thermometer to confirm it has reached 140°F internally.
Can you overcook a fully cooked ham?
Yes, you absolutly can overcook it. Even though it’s safe to eat, overcooking will make the meat dry, tough, and less flavorful. That’s why precise temperature control and using a thermometer are so important.
Final Tips for Success
Heating a honey baked ham is more about patience than skill. The low-and-slow method is your best friend. Remember to plan ahead, as the heating and resting time can take a few hours for a larger ham. With your meat thermometer in hand and these simple steps, you’ll have a perfectly warmed, juicy ham that tastes amazing. It’s a simple way to create a special meal for your family and guests without any stress.