People love having a honey-baked ham as the main dish at holiday meals and other special events. It’s hard to say no to savory ham that has been cured in smoke and sweet honey glaze.
Honey baked hams are often sold pre-cooked and fully frozen for convenience. But this also means they need to be properly defrosted before being heated up and served. Improper thawing can lead to unsafe food temperatures or a dry, overcooked ham.
Follow this guide to learn the best techniques for safely defrosting a honey baked ham. We’ll cover proper fridge thawing times, monitoring internal temperature, and tips for keeping your ham juicy and delicious. Let’s get started!
Why Defrosting is Essential
Cooking a frozen honey baked ham is never recommended by food safety experts. It takes a lot longer to cook a frozen ham, which can dry out the meat, especially the thinner parts. The middle of the ham might still be cold and frozen even if the outside is piping hot and done all the way through.
Defrosting first allows the ham to cook evenly throughout when you heat it later. Slow thawing also gives the ice crystals time to reabsorb into the meat, keeping it moist and preventing a rubbery texture.
So for food safety, doneness, and quality, always make sure to defrost honey baked hams fully before the big meal
Refrigerator Thawing
The refrigerator method is the safest way to defrost a honey baked ham. As a large, dense frozen food, slow thawing in the fridge prevents bacteria growth and loss of juices. Here’s how to do it right:
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Remove outer packaging – Unwrap the frozen ham and discard any plastic wrap or netting. Keep any juices.
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Place in tray or dish – Put the frozen ham in a rimmed tray or shallow dish to catch any drips as it thaws.
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Refrigerate – Place tray with ham in the fridge. Allow 24 hours defrosting time per 5 pounds. A 10 pound ham will need 48 hours.
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Monitor temperature – Use a fridge thermometer and keep temperature at 40°F or below.
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Check for thawing – After the calculated time, check for frozen spots. Meat should be thawed completely.
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Rinse and pat dry – Rinse any lingering ice crystals off the ham and pat dry with paper towels
The refrigerator method requires some advance planning since it can take over a day for a large ham. But it’s foolproof for a ready-to-cook thawed ham.
Other Thawing Methods
While fridge thawing is preferred, you may come across recommendations for other defrosting methods. Here’s how they compare:
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Cold water thawing – Submerging the vacuum sealed ham in a tub of cold water can speed thawing time. But this can increase bacteria growth if not monitored closely. Change the water every 30 minutes until ham is pliable.
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Microwave thawing – Defrosting in the microwave is only recommended for small portions of ham that will be cooked immediately after thawing. Microwaving can create cooked meat spots and dryness.
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Room temperature thawing – Never thaw meat at room temperature! Room temperature between 40-140°F is the prime bacteria growth zone. Stick to the fridge method.
The bottom line is that slow thawing in the refrigerator is the go-to method recommended by food safety experts for a frozen pre-cooked ham.
Preparing Thawed Ham for Cooking
Once your honey baked ham is fully defrosted, you’ll want to prep it for the oven. Follow these steps:
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Rinse and pat dry – Rinse any ice crystals off under cool water. Pat the ham dry with paper towels.
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Glaze ham – If your ham didn’t come pre-glazed, coat it in a simple brown sugar and honey glaze. This adds irresistible flavor and helps keep it moist.
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Preheat oven – Preheat your oven to the temperature specified on the ham instructions, usually around 325°F.
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Heat ham – Place ham face down in a roasting pan. Heat for 10-15 minutes per pound until reaching 140°F internal temperature.
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Rest ham – Allow the cooked ham to rest tented in foil for 15 minutes before carving.
And that’s it – your thawed and heated honey baked ham is ready to wow your guests!
Handy Defrosting Tips
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For food safety, do not refreeze thawed hams. Use within 4 days.
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Save the juices released during fridge thawing to add to glazes or gravy.
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For hams over 15 pounds, defrost extra time since the center thaws last.
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During oven heating, use a meat thermometer to verify the ham reaches a safe 140°F.
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Letting the ham rest before carving allows juices to redistribute for moister meat.
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Carve thin slices across the grain for tender, easy to chew pieces.
Follow this complete guide to thaw and prepare a mouthwatering honey baked ham your guests will rave about. Happy feasting!
Frequently Asked Questions About Honey Baked Hams
Defrosting a large frozen ham often raises questions for home cooks. Here are some commonly asked questions:
How long does it take to defrost a 10 pound honey baked ham?
Allow around 48 hours for a 10 pound honey baked ham to thaw in the refrigerator. Larger hams over 15 pounds may take up to 60 hours.
Can you microwave defrost a pre-cooked ham?
Microwaving is not recommended. It can partly cook the ham and make it dry. Use the refrigerator method only.
What is the best way to thaw a spiral sliced ham?
Even for spiral cut hams, slow thawing in the fridge is best to prevent loss of moisture and juices.
Can I leave a honey baked ham out overnight to thaw?
Never thaw meat at room temperature or overnight on the counter. This puts the ham in the unsafe bacteria growth zone.
How can I speed up defrosting a frozen baked ham?
The only safe way to speed defrosting is using the cold water method, changing the water every 30 minutes. But fridge thawing is still best.
How do I know when my ham is fully thawed?
Check for frozen areas by poking the ham with your finger. Meat should be completely soft and pliable when fully defrosted.
Is it safe to refreeze a thawed honey baked ham?
Refreezing thawed raw ham is unsafe. Cooked hams should also not be refrozen for best quality. Use within 3-5 days.
Can you cook a frozen honey baked ham?
Cooking frozen hams risks unsafe temperatures and overcooking. Always thaw first for food safety and juicy results
