Ask the Test Kitchen: How to reheat ham so it actually tastes good (2024)

There is no doubt plenty of hams will be served on many dinner tables this holiday season. The key to serving that ham warm is to reheat it gently so it doesn't dry out.

QUESTION: My daughter received a HoneyBaked ham as a gift. They recommend not warming in the oven. Why not? What would be the best way to warm the ham. — Jo Churan, Warren.

ANSWER: There is no doubt hams will be served on many dinner tables this holiday season. The key is to keep that ham nice and moist and not drying it out.

HoneyBaked hams and other hams sold at the grocery are fully cooked and should say so on the label. Technically what you are doing is reheating them, not cooking them further. It is best to reheat them gently in a 325-to-350 degree oven until the internal temperature reaches 135 degrees.

HoneyBaked hams unlike some grocery store hams, according to Wendy Becker, vice president of marketing for the locally based ham producer, are dry-cured and there is no water added to the product.

"Our hams slow-smoked and roasted for more than 24 hours," Becker said. "It's very, very moist and tender as it is. Overheating would detract from its natural state."

Becker said you can reheat their hams, but it's best to do so by the slice. Cover the slices with foil and heat in the oven. Or cover and reheat in a microwave.

"It's just fine to reheat it, just don't overheat it," Becker said.

According to www.honeybaked.com, their hams should be reheated in a 275-degree oven, covered with foil for 10 minutes per pound.

At grocery stores there are many brands of fully cooked ham. Check the package instructions for reheating; but, in general, here's how to reheat a fully cooked ham.

Place the ham in a roasting pan. Place some water in the bottom of the pan. Many recipes call for using a cola or, my favorite Vernors, in the bottom of the pan.

If the ham is spiral-sliced, place it cut side down in a baking dish. Cover with tightly with foil. Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating.

For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350 degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes. You can baste the ham during roasting with the pan juices or a glaze if you like.

Have a question? Contact Susan M. Selasky noon-3 p.m. Thursdays at 313-222-6432 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.