Here's How to Heat a Fully Cooked Ham (2024)

FAQs

Here's How to Heat a Fully Cooked Ham? ›

Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F. Whole or Half. Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound.

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.

If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.

To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.

Place in an oven-safe baking dish. Cover top of ham with loosely wrapped aluminum foil to keep moisture in. Bake at 275 degrees F at 10 minutes per pound–or until meat thermometer reads 135 – 140 degrees.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F (63°C), as they are already fully cooked.

Heating above 135 degrees will only detract from taste and tenderness. Re-cooking or prolonged heating will always make cooked meat tough and in the case of cured hams, the meat will be crumbly. The same is true for any fully cooked or cured meat such as wieners or sliced ham.

Water-Cooking

Add water to keep ham covered. Take ham from the pan and while warm, remove the skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in a 400 degree oven until brown (approximately 15 minutes).

For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F (73.9 °C). Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Oven-Baked Spiral Ham

Since the ham is already cooked, your goal is to thoroughly heat it without drying it out. That means you'll want to opt for low and slow cooking rather than high and fast heat. That said, there isn't one perfect temperature to set your oven at – anywhere in the range of 250ºF to 350ºF will work.

How long do honey baked hams last? ›

If you happen to have ham leftovers, refrigerate the ham and eat the ham within five days. Keep a whole ham tightly wrapped or store slices in an airtight container. If after five days from purchase you still have leftovers, put them in the freezer where they can stay for up to six weeks.

Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.

Heat the oven to 300 degrees in the Convection Mode. Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees.

OVEN METHOD FOR HEATING HAM

BAKE AT 325 DEGREES F FOR 16-20 MINUTES PER POUND, UNTIL A MEAT THERMOMETER REGISTERS 135 DEGREES F. UNWRAP THE HAM AND APPLY THE GLAZE; INCREASE THE HEAT TO 400 DEGREES F AND BAKE FOR 15-20 MINUTES LONGER UNTIL THE GLAZE IS BURNISHED.