How To Reheat Honey Baked Ham 4 Ways

Honey-baked ham makes a delicious main course for holidays, gatherings, and other special events. No matter how you slice it, ham is a crowd-pleaser. While ham is tasty the first day it is prepared, there are usually leftovers galore. Suddenly you find yourself sifting through ham recipes, looking for clever ideas.

Ham sandwiches are great, but what if you want to warm up a single slice of pork or create a different dish with the ham? Can you get that juicy, succulent flavor from the honey-baked ham again on the second or third day? The answer is yes, and we will show you how.

There are several convenient methods for reheating honey-baked ham while retaining its moist flavor. Warming ham in the oven, skillet, microwave, and slow cooker are four quick and easy ways to snag a warm meal in a snap. Get ready; you'll soon be on your way to enjoying a variety of delicious ham dishes.

Preheat the oven to 275 degrees Fahrenheit and lay the ham inside a range-safe dish. Cover the pan loosely with aluminum foil to retain moisture and cook for 10 minutes per pound. Insert a meat thermometer to ensure the internal temperature reaches 140 degrees Fahrenheit, as the U.S. Department of Agriculture recommends for safe consumption.

If you want to make a casserole with your leftover ham, add potatoes to salted water, cover, and bring to a boil. Preheat your oven to 350 degrees Fahrenheit, then saute cubed ham and onions in butter. From there, you'll drain the potatoes, add them to the ham mixture, and place them in a casserole dish. Next, whip up a cheesy roux using flour, butter, salt, pepper, and cheddar cheese. Pour the sauce over the ham and potato mixture, top with breadcrumbs, and bake for about 30 minutes until the casserole is bubbly.

Skillets come in handy for reheating various foods, and honey-baked ham is one of them. Warming slices of ham in a frying pan is practical and simple. To start, grease a frying pan with cooking oil and set the heat to medium.

Carefully lay the leftover ham slices in a single layer inside the pan, ensuring they do not overlap. Cook for three to four minutes until they're warmed through, remove the ham pieces carefully from the pan, and allow them to cool.

If you'd like to use your skillet further, try cubing your ham and mixing it with eggs and other ingredients, such as green peppers, onions, and cheese and cook them until they are warmed to melty goodness.

Microwaves aren't just for television dinners. To reheat ham in this small kitchen appliance, place the honey-baked ham slices in a single layer onto a microwave-safe plate.

Maintain the ham's moisture by placing a damp paper towel over the plate, then heat the ham in the microwave for 30 to 60 seconds, or until it is heated through. If you'd prefer to add the ham to a deeper microwave-safe dish, place about 1 tablespoon of water or broth at the bottom of the dish before microwaving the ham.

Flip the ham halfway through warming time. Heat the slices of ham for 30 seconds using the medium-level setting. After the 30 seconds, flip the ham and cook for an additional 30 seconds.

The slow cooker –- the overlooked hero of reheating –- is ready to transform your leftover honey-baked ham into a moist and tender masterpiece. Start by placing the remaining whole ham or slices into a slow cooker, which generally heats to between 170 and 280 degrees Fahrenheit, set on low. This introduces heat slower than the high setting and allows the ham to gradually warm, coaxing out its natural juices without risking dryness.

The key to maintaining moisture lies in the addition of liquids. Opt for chicken broth, ham stock, water, or a sweet sauce, either from a bottle or of your own creation, to elevate the flavors and ensure a luscious outcome.

As the slow cooker works its magic, the honey-baked ham absorbs the surrounding liquids, becoming a symphony of taste and tenderness. Aim for the ham to reach an internal temperature of 140 degrees Fahrenheit. This will take between around three to eight hours, depending on the size of the ham.