How to Reheat Ham in a Slow Cooker:
We love to reheat ham in the slow cooker, and leftover ham (or a smaller 5-6 lb ham) will easily fit the width and length of a larger crockpot while still being able to fully close the lid. To reheat ham in the slow cooker, place cut-side down and pour over all of your glaze or pan drippings. Place on low heat for about 30 minutes per pound of ham (about 3 hours for a 6 lb ham) or until the internal temperature reaches 140˚F.
Baked Ham Menu:
Baked ham pairs really well with these holiday-worthy sides for a truly memorable feast. We love pouring the pan drippings over the ham so it really doesn’t need gravy.
Baked Ham Cooking Chart:
Here’s a quick summary to reference for this glazed baked ham.
- Glaze and Bake at 325˚F for 10-11 min per pound (2 hrs for 11.5 lb ham), until internal temp is 110˚F
- Glaze and Bake at 425˚F for 10 min
- Glaze and Bake at 425˚F for 10 min or until internal temp is 130-135˚F.
- Transfer, tent with foil and rest (should get to 140˚F after resting 3 min).
- Let ham sit covered at room temperature 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging.
- While ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
- Heat oven to 325˚F with the oven rack in the lower third of the oven. Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
- Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
- Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.
- Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.
