You’ve got a fully cooked ham and you want to serve it warm. Learning how to heat up fully cooked ham in oven is the best way to do it, as it keeps the meat juicy and brings out its flavor. This guide will walk you through the simple process, ensuring your ham turns out perfect for any dinner or holiday meal.
A fully cooked ham is a convenient choice. It’s already safe to eat, so your goal is just to warm it through. Heating it properly in the oven prevents it from drying out. We’ll cover everything from preparation to glazing, so you can feel confident.
How to Heat Up Fully Cooked Ham in Oven
This is the core method for heating your ham. Following these steps will give you a delicious centerpiece for your meal. The key is low and slow heating with a bit of moisture.
What You’ll Need
- A fully cooked ham (bone-in, semi-boneless, or spiral-cut)
- A roasting pan or oven-safe baking dish
- Aluminum foil
- A meat thermometer (this is very important)
- Optional: Liquid for the pan (water, broth, apple juice, or ginger ale)
- Optional: Ingredients for a glaze
Step-by-Step Heating Instructions
1. Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 325°F (165°C). This is the standard safe temperature for reheating meats. While it heats, get your roasting pan ready. If your ham is not in a cooking bag, place it cut-side down on a rack in the pan. This allows heat to circulate. Adding about 1/2 to 1 cup of liquid to the bottom of the pan creates steam. This steam helps keep the ham moist during the long heating time.
2. Score and Cover the Ham
If your ham has a layer of fat, you can score it. Use a sharp knife to make shallow cuts in a diamond pattern across the surface. This isn’t just for looks; it helps any glaze you add to soak in. Next, tent the ham loosely with aluminum foil. Make sure the foil is sealed tightly around the edges of the pan. This tent traps the steam and heat, acting like a mini-oven to gently warm the meat without browning it too fast.
3. Calculate the Heating Time
Heating time depends entirely on the weight of your ham. A good rule is to heat for about 10-15 minutes per pound. Always check the package label first, as the manufacturer might have specific instructions. For example, an 8-pound ham will need roughly 1 hour and 20 minutes to 2 hours in the oven. Remember, you are only warming it to an internal temperature of 140°F. It’s not like cooking a raw roast.
4. Apply a Glaze (If Using)
If you want a sweet, caramelized crust, a glaze is the way to go. You should apply it during the last 20-30 minutes of heating. Remove the ham from the oven and carefully take off the foil. Increase the oven temperature to 400°F (200°C). Brush your chosen glaze all over the surface of the ham. Return it to the hot oven, uncovered, for those final 20-30 minutes. The higher heat will caramelize the sugars in the glaze, creating a beautiful finish.
5. Check the Internal Temperature
This is the most critical step for food safety and quality. Always use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone if it has one. The ham is ready when it reaches an internal temperature of 140°F (60°C). Once it hits that temp, take it out of the oven immediately. Overheating will make it dry.
6. Rest Before Carving
Let the ham rest for 10-15 minutes after you take it out. Tent it loosely with foil again during this rest. Resting allows the juices, which have moved to the surface, to redistribute back throughout the meat. This makes every slice more tender and juicy when you carve it.
Special Considerations for Spiral Ham
Spiral-sliced hams are wonderfully convenient, but they can dry out faster because the slices expose more surface area. The method is similar, but with a tweak. Place the ham cut-side down in the pan. This helps protect the slices. Also, pour some of your chosen liquid (like pineapple juice or brown sugar syrup) over the ham and between the slices before you cover it with foil. This adds moisture directly where it’s needed. Reduce the heating time slightly, checking at the 10-minutes-per-pound mark, as it will heat quicker.
Simple Glaze Recipes
A glaze adds fantastic flavor. Here are two easy options you can make while the ham heats.
Classic Brown Sugar and Mustard Glaze
- 1 cup packed brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
Mix all ingredients in a bowl until it forms a thick paste. Apply during the last 20-30 minutes as directed.
Honey and Orange Glaze
- 3/4 cup honey
- 1/2 cup orange juice
- 1 tablespoon grated orange zest
- Pinch of ground cloves
Whisk ingredients together in a small saucepan. Simmer for 5 minutes until it thickens slightly. Let it cool for a few minutes before brushing it on.
Common Mistakes to Avoid
- Overheating: This is the biggest mistake. Heating beyond 140°F will result in a dry, tough ham. Trust your thermometer.
- Skipping the Liquid: Not adding water or broth to the pan robs you of valuable steam that protects the meat.
- Not Covering with Foil: Without a foil tent, the outer layer can become leathery before the inside is warm.
- Carving Immediately: Slicing right away lets all the juices run out onto the cutting board instead of staying in the meat.
- Using a Too-High Oven Temp: A temperature above 325°F will cook the exterior too quickly. Low and slow is the rule.
Storing and Reheating Leftovers
Leftover ham is a treasure. To store it, wrap it 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 slices for up to 2 months.
To reheat slices, the oven is still best for quality. Place them in a baking dish, add a splash of broth or water, cover with foil, and warm at 325°F for 10-15 minutes. You can also use a microwave, but cover the slices with a damp paper towel to add steam and heat them on medium power in short bursts to avoid rubberiness.
FAQ Section
What temperature should I heat a fully cooked ham to?
You should heat a fully cooked ham until its internal temperature reaches 140°F (60°C). Use a meat thermometer to check this accurately.
How long do you heat a fully cooked ham per pound?
Plan for about 10 to 15 minutes of heating time per pound in a 325°F oven. Always use the internal temperature as your final guide, not just the clock.
Do you cover ham when heating it?
Yes, you should cover the ham loosely with aluminum foil for most of the heating time. This traps steam and keeps it moist. Remove the foil only if you are applying a glaze at the end.
What’s the best way to heat a spiral sliced ham?
Heat a spiral ham cut-side down in a pan with some liquid poured over it. Cover it tightly with foil and heat at 325°F. Check it a bit earlier than a whole ham, as the slices can cause it to heat faster.
Can I heat a ham without drying it out?
Absolutely. The combination of using a low oven temperature (325°F), adding liquid to the pan, covering the ham with foil, and not overheating it past 140°F are all techniques that prevent the ham from drying out.
What liquid can I put in the pan?
Water is fine, but broth, apple juice, pineapple juice, ginger ale, or even a mix of water and wine add extra flavor. The steam from the liquid creates a humid oven environment.
Heating a fully cooked ham in the oven is a straightforward process that yields impressive results. By following these guidelines—preheating to the right temperature, calculating your time, using a thermometer, and letting it rest—you’ll have a warm, juicy, and flavorful ham ready for your table. The key is patience and attention to those few simple details. With this method, your ham will be the highlight of your meal.