✔ Updated · oven times per pound, safe temps, slices + slow cooker
The best way to reheat a smoked ham is low, slow and covered, so it warms through without drying out. I've laid out the oven method, the minutes per pound and the safe temperatures below.
Put the ham cut side down in a roasting pan with about 1/2 cup of water, broth or juice, cover tightly with foil and heat at 325°F. Allow roughly 10 to 18 minutes per pound for a spiral-cut ham, 15 to 18 for a whole ham and 18 to 24 for a half ham. Heat a store-bought, fully cooked ham to 140°F, and leftover or repackaged ham to 165°F.
How to Reheat a Smoked Ham in the Oven
This is the method I use for a holiday ham, and it's the most forgiving. The foil and a splash of liquid trap steam, so the meat warms gently and stays juicy.
- Rest it first. Take the ham out of the fridge 30 to 60 minutes ahead so the center isn't ice cold. Heat the oven to 325°F.
- Add liquid. Set the ham cut side down in a roasting pan and pour in about 1/2 cup of water, broth, apple juice or pineapple juice.
- Cover tightly. Wrap the pan, or the ham itself, snugly in heavy-duty foil so no steam escapes.
- Heat by weight. Use the times in the table below, and start checking with an instant-read thermometer about 20 minutes early.
- Glaze at the end (optional). When the ham is about 10°F short of its target, uncover it, brush on glaze and raise the oven to 400°F for 10 to 15 minutes, until sticky and glossy.
- Rest and slice. Tent loosely with foil and rest for 10 to 15 minutes before carving.
Ham Reheating Times and Temperatures
These are approximate times at 325°F for a fully cooked ham. Every oven and every ham is a little different, so the thermometer has the final word.
| Type of ham | Minutes per pound at 325°F | Heat to |
|---|---|---|
| Spiral-cut, bone-in | 10 to 18 minutes | 140°F |
| Whole, bone-in | 15 to 18 minutes | 140°F |
| Half, bone-in | 18 to 24 minutes | 140°F |
| Canned ham | 15 to 20 minutes | 140°F |
| Leftover or repackaged ham | Until hot | 165°F |
What Temperature Should Reheated Ham Be?
USDA guidance is that a fully cooked ham packaged in a USDA-inspected plant can be reheated to 140°F. Leftover cooked ham, or ham that has been repackaged (from a deli counter, for example), should be reheated to 165°F.
Always measure in the thickest part, away from the bone. I keep my instant-read thermometer in the drawer next to the stove, and it's the single best tool for not overcooking a ham.
Other Ways to Reheat Ham
- Slow cooker: put a ham of up to about 8 pounds (it must fit with the lid closed) in the cooker with 1/2 cup of liquid. Cook on low for 4 to 6 hours, until it reaches 140°F (165°F for leftovers). Great for freeing up the oven on a holiday.
- Ham slices on the stove: warm slices in a covered skillet over medium-low heat with a tablespoon of water or broth for 2 to 4 minutes, turning once.
- Ham slices in the microwave: lay slices on a plate, cover with a damp paper towel and heat at 50% power in 30-second bursts until steaming hot, 165°F.
- Air fryer: great for a few thick slices. Heat at 350°F for 3 to 5 minutes, brushing with a little glaze for crisp edges.
How to Keep Ham From Drying Out
- Go low. 325°F heats the ham through before the outside dries. A hotter oven only makes sense for the last few minutes of glazing.
- Cover it. Foil is non-negotiable. An uncovered ham loses moisture the whole time it's in the oven.
- Cut side down. The exposed face is the part that dries fastest, so keep it against the pan.
- Don't overshoot. The ham is already cooked. Pull it as soon as it hits the target temperature.
- Baste with the pan juices once or twice, and serve them on the side.
A Simple Ham Glaze
Whisk 1/2 cup brown sugar, 1/4 cup honey, 1/4 cup Dijon mustard and 2 tablespoons apple cider vinegar. Brush it on in the last 10 to 15 minutes at 400°F and watch closely, because sugar goes from glossy to scorched fast. The glaze gets sticky and shiny and that's exactly when I sneak a corner piece.
Storing and Freezing Leftover Ham
- Fridge: refrigerate within 2 hours of serving and use cooked ham within 3 to 5 days.
- Freezer: wrap slices or chunks tightly and freeze for 1 to 2 months for the best texture.
- Thawing: thaw frozen ham in the fridge, allowing about 4 to 6 hours per pound for a large piece. Never thaw it on the counter.
- Use it up: diced ham is great in omelets, split pea soup, fried rice, pasta bakes and ham salad sandwiches.
What to Serve With Ham
A holiday ham loves creamy, buttery sides. My creamy garlic butter mashed potatoes, cheesy funeral potatoes and a sweet potato casserole are all on my table. Need more ideas for reheating holiday leftovers? Here's how to reheat mac and cheese so it's creamy again.
🦃 Cooking for a crowd this November? See our Thanksgiving dinner recipes, with sides, pies and a turkey roasting chart.
🎄 Cooking the Christmas meal? Browse our Christmas dinner ideas, with sides, desserts and a roast chart.
Frequently Asked Questions
What is the best way to reheat a smoked ham?
Bake it covered tightly with foil at 325°F, cut side down, with about 1/2 cup of water, broth or juice in the pan. Allow 10 to 18 minutes per pound depending on the cut, and heat a store-bought fully cooked ham to 140°F, leftovers to 165°F.
What is the best way to heat up a precooked ham?
Low, slow and covered. A fully cooked ham only needs warming, so use a 325°F oven, a little liquid and tight foil, and glaze it uncovered for the last 10 to 15 minutes at 400°F. Check with a thermometer so you don't overshoot.
How long does it take to reheat a smoked ham?
About 10 to 18 minutes per pound for a spiral-cut ham, 15 to 18 for a whole bone-in ham and 18 to 24 for a half ham at 325°F. An 8-pound spiral ham takes roughly 1 1/2 to 2 1/2 hours.
How do you reheat ham slices without drying them out?
Warm them in a covered skillet with a tablespoon of water or broth over medium-low heat for 2 to 4 minutes, or microwave them covered with a damp paper towel at 50% power. Heat leftover slices until steaming hot, 165°F.
Is gammon reheated the same way?
Yes. Cooked gammon is simply ham, so reheat it covered at 325°F with a splash of liquid and use the same minutes-per-pound guide. Raw gammon is different: it needs to be fully cooked first, to at least 145°F with a rest.
