I Tested 7 Ways to Reheat Leftover Ham—This Method Kept It Juicy Every Time

The holiday season is here, and if you're planning on serving an elegant ham, you'll likely find yourself with plenty of leftovers. Reheating ham well can be tricky: The cut can easily become dry and tough, and you want to retain flavor and moisture. To determine the best way to reheat ham, I bought a whole, bone-in spiral-cut ham weighing 18 pounds. I cooked my ham exactly as the package instructions advised by baking it in a shallow roasting dish, tightly covered, at 275°F (135°C) for 10 to 12 minutes per pound, or until heated through. I set a timer for three hours and glazed it thoroughly once it was done. After letting it cool, I refrigerated it so the real work could begin the next day.

The Tests

I reheated my ham using the following methods:

1. In a 325°F (160°C) oven with some water, covered with foil 
2. In a 325°F (160°C) oven with no water, covered with foil
3. In a 325°F (160°C) oven with no water, uncovered
4. On the stovetop in a skillet with some liquid leftover from cooking the ham over medium heat
5. On the stovetop in a skillet with olive oil, seared over medium-high heat
6. In the microwave, covered with a damp paper towel
7. In a 325°F (160°C) air fryer

Because these tests call for appliances that vary in how they heat food, I adjusted the timing as necessary per method. All oven tests lasted 15 minutes, while stovetop tests lasted three to four minutes. The microwave ran for two minutes, and my very powerful air fryer took only 10 minutes. All the ham was cold and straight from the fridge at the time of testing, and I reheated three slices per test. I tasted the ham immediately after each test to judge it at its freshest, before moving on to the next test.

The Results

Method 1: In a 325°F (160°C) Oven With Water, Covered With Foil

I added 1/4 cup of water to a 9-by-13-inch rimmed baking sheet with my ham slices,  covered the pan with foil, then placed it in the oven. After 15 minutes, the ham was definitely moist and heated through without drying out. It was tender, and some of the fat had rendered, but the liquid had removed the glaze, and the flavor was a bit, well, watery. It would have been more flavorful if I had used stock or the cooking liquid leftover from baking the ham the day before (had there been enough of it).

Method 2: In a 325°F (160°C) Oven, No Water, Covered With Foil

Ham reheated with this method was just as moist as the previous test, even without water. There was no water to dilute the ham's flavor; instead, the ham gently steamed in its own moisture and fat, and the glazed edges became slightly caramelized. I chose to stack the slices and slightly fan them out rather than lay them flat and arrange them separately, and that worked well here. They were able to steam in their own moisture and insulate themselves, rather than the steam easily escaping.  

If you plan to reheat your leftover ham again, this method is gentle enough that you can do so without turning the meat tough or dry.

Method 3: In a 325°F (160°C) Oven, No Water, Uncovered

This test produced ham slices that were surprisingly concentrated in flavor, but pretty dry—not quite leathery or tough, but notably less moist than the covered methods. Unfortunately, this method didn't end up being faster, as the ham slices needed a solid 15 minutes to heat through without the benefit of a hotter, covered environment that foil provides. For that reason, I wouldn't return to or recommend this method.

Method 4: On the Stovetop in a Skillet With Some Liquid Over Medium Heat

I laid the ham slices in an even layer and added 1/4 cup of the cooking liquid for this method. I cooked them for two minutes per side, and found that, even over medium heat, the direct contact with the pan made the slices dry and tough. While the added liquid wet the ham, it wasn't truly moist, and its texture was slightly chewy and noticeably tougher than even the ham reheated uncovered in the oven.

Method 5: On the Stovetop in a Skillet in Oil, Seared Over Medium-High Heat

I cooked these ham slices in a teaspoon of vegetable oil for about two minutes per side. As expected, the sear delivered a delicious, roasty, caramelized flavor. A pleasant bonus was the fond left in the skillet afterward—a layer of concentrated flavor for whatever you cook next. 

Because these spiral slices were so thin, they didn't need much cooking time, but they did require at least two minutes to achieve good browning. A direct, high-heat method like this is likely better suited to thicker ham slices, which won't dry out or toughen as easily. Still, it's a good technique for enhancing the ham's flavor. If I were chopping up leftover ham for hash, a stir-fry, or even a pastry, I'd definitely start it in a hot pan to bring out its flavor.

Method 6: In the Microwave on High Power, Covered With a Damp Paper Towel

Here, I covered the ham with a damp paper towel to trap moisture and promote steam, then reheated it. The slices took just two minutes to get hot. While they retained moisture surprisingly well, they were quite a bit tougher than slices reheated with other methods.

Method 7: In a 325°F (160°C) Air Fryer

Air fryers are mini convection ovens that circulate hot air for efficient cooking. With my air fryer, the ham slices took just 10 minutes—5 minutes less than in my regular oven—to heat through. The ham turned out more tender than I expected, and the caramelized bits were especially delicious, even if they came at the cost of some dryness. Similar to the ham reheated in the oven uncovered, the air-fried ham slices had a stronger, more concentrated flavor. This method, however, was faster.

The Takeaway

There are many ways to reheat ham, and the best method will ultimately depend on what you're looking for. For moist, tender, flavorful ham, consider reheating it in the oven, covered, with no liquid (or with a small amount of a flavorful liquid like stock or the ham's leftover juices). If you're in a hurry, the microwave is the way to go. For the most flavorful ham, you'll likely want to sear or air-fry it—just keep in mind that thin slices will reheat quickly and may dry out.