Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I bought a fully cooked ham. It was frozen, and it's now thawed. How long should I put in the oven to warm it up?

share|improve this question

Since it's already fully-cooked, you don't need to be all that precise with time or temperature. The most important thing is to avoid drying it out, so use a roasting pan and add a little water to the bottom (not more than 1 cm) and cover it while it's reheating.

It's best if you have a meat thermometer; toss it in at 300° F / 150° C (or up to 350° F / 175° C if you're in a hurry) and aim for a temperature of about 140° F / 60° C. If you don't have a thermometer, this about.com page suggests 16-20 minutes per pound; it also suggests heating to 135° F which is also fine. But if you're not going by a thermometer then you'd better make sure that it's completely thawed first, all the way to the interior, lest you end up with a semi-frozen dinner.

If you also plan to glaze it then apply the glaze after it's been heated and raise the temperature to 400° F (205° C) as the above link suggests.

share|improve this answer
    
I followed the directions on the package of the ham 15 t0 20 min. per-pound at 350 degrees and it was dried out. Why does the temperature need to be 140 degrees internally when it can be eaten as is? – user36378 Jun 23 '15 at 21:00
    
@MadelynPfaller 15-20 minutes per pound is really just a rough guess; it may be that it was a bad guess in your case and you actually got well above 140°F internal temperature. Also, you didn't mention whether you covered and added a bit of water like this answer suggested; if not, that's why yours was dry. All that said, the main reason for the internal temperature recommendation is just making it actually hot to serve; as you say, it's fully cooked and could be eaten cold. – Jefromi Jun 23 '15 at 22:13

Good instructions. It is easy to dry the ham out too much when you are heating it (precooked ham). I use a baking pan (with lid) AND wrap it in foil prior to putting it in the pan. A little water in the pan is a MUST. I usually go with 325 for about 18 minutes per pound. The combination of pan with lid plus foil seems like overkill but it insures a nice moist ham.

share|improve this answer
    
use reynolds oven bags...works great every time!! – user41734 Dec 18 '15 at 5:21

protected by Community Dec 18 '15 at 6:30

Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).

Would you like to answer one of these unanswered questions instead?