How to Heat Ham in the Instant Pot / Pressure Cooker
It’s amazing how heating spiral-cut ham in the pressure cooker keeps the meat so moist and flavorful! No more dried-out reheated ham on your table with this Instant Pot ham recipe that’s perfect for holiday meals from Easter to Christmas.
I love to serve a nice ham for special occasions, but Honey Baked Ham is a must-have for my family at Easter.
My family also loves ham served hot, but oven-heated ham can end up dry and unappealing. That’s where the Instant Pot comes in!
For food safety purposes, use an instant-read thermometer to verify your reheated ham is at least 145°F in the thickest part after cooking.
The steamy environment inside your pressure cooker is PERFECT to heat a precooked ham so it’s just the right temperature for serving! And it’s always tender and juicy ham I’m proud to serve.
I’ve never cooked it another way ever since!
Update: This is how my family always heats ham for holiday meals! It’s also featured in our Electric Pressure Cooker Cookbook. I’ve updated this post with helpful photos and tips so you and your family can always enjoy moist, delicious ham every time.
What Kind of Ham Do I Need?
You can use ANY precooked spiral cut ham!
My family’s favorite is Honey Baked Ham! It’s a precooked, spiral sliced ham with a crunchy sweet glaze. (It’s a splurge, but it’s absolutely worth it. Around the holidays the Honey Baked Ham lines can get over an hour or more.)
However, you can use your Instant Pot to heat any precooked, sliced ham—glazed or unglazed, bone-in or boneless.
📝 Most hams that you can buy in grocery stores are precooked. They’re generally cured or brined. It’s much less common to find uncooked hams, labeled “fresh ham.”
• Need more info on which kind of ham to buy?
• Have a fresh ham and want to know how long to cook it?
The Honey Baked Ham is precooked and is supposed to be served at room temperature.
(For the record, they say it will only take 30 minutes for the ham to come to room temperature on the counter. I don’t know whose counter they’ve been using, but my ham has never come to room temperature in 30 minutes…)
How to Heat Precooked Ham Slices in an Instant Pot
This ham recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
In fact, you can use this Instant Pot method to heat most precooked meats, including pastrami, and turkey.
The great part about Instant Pot ham is how incredibly simple it is to reheat the meat.
If you choose to glaze your ham, I recommend adding it to the ham before you wrap it in tin foil. (This way, the glaze gets gooey and melted right against the meat while the ham warms.)
Tip: If your ham didn’t come with a tasty glaze, try this copycat Honey Baked ham glaze recipe.
Wrapping the ham tightly in tin foil seals all of the moisture inside to keep the ham from drying out as it warms.
Next, set up the pressure cooker pot with a low rack and 1 cup of water in the bottom. Use a foil sling to gently lower the ham onto the rack.
Let the pressure release naturally for at least 10 minutes, so the meat stays juicy. Then unwrap the ham and test to ensure it is warmed to your desired temperature.
Heating Boneless Sliced Ham
If you’re making a boneless sliced ham, you can follow this same procedure.
After cooking, note that the top and bottom slices will get hot before the middle slices. If you wish to serve everything at once, after the initial cook time, move the middle slices to the top and bottom of the stack and return to the pressure cooker. Cook at High Pressure for a few minutes more.
However, I often find that I have enough ham warmed to serve each family member a slice, so I’ll take out the top and bottom slices to enjoy first, then return just the middle to pressure cook so it’s ready when people want seconds. 😊
What Size Pressure Cooker Do I Need to Heat Ham?
You can use any size pressure cooker that your ham will fit inside!
I usually cut a large ham into several pieces, removing the bone. Then I use my 8-quart pressure cooker.
If you have an especially large spiral ham or a smaller Instant Pot / pressure cooker, you can always cut off slices of ham and warm them in batches.
If you’re not going to finish your entire spiral ham, you can cut off what you’d like and save the rest in the freezer for another meal.
What to Serve with Warm Instant Pot Ham
Because this recipe is so quick and simple, you can have fun making delicious side dishes to serve with your ham slices. Here are some of our favorites:
- Pressure Cooker Cheesy Potatoes Au Gratin is a must-have at my house whenever I make Instant Pot ham. They’re gooey and soft with a delightfully crispy crust.
- Roasted Asparagus with Sauce Gribiche from Allways Delicious is a fancy-sounding but quite simple (and very tasty) way to dress up this popular spring veggie.
- Orange Currant Hot Cross Buns are a favorite for an Easter treat, but I love them all year long.
- Instant Pot Robin Eggs Mini Cheesecakes are an adorable sweet treat to top off your Easter menu.
💡 If your ham has a bone, save it to make Pressure Cooker Baked Beans or Instant Pot 15 Ham and Bean Soup the next day!
Sliced Ham in the Pressure Cooker
Bring a spiral ham to life in the Instant Pot / Pressure Cooker to enjoy warm, tender and sweet ham for Easter dinner with your favorite sides.
Ingredients
- 4 pounds precooked sliced ham
- 1 cup water
Instructions
- Check to make sure your ham will fit in your pressure cooker, and cut down if needed. Wrap the ham tightly in heavy-duty aluminum foil.
- Pour water into the pressure cooking pot, and place the rack in the bottom. Center the wrapped ham on a sling and carefully lower it onto the rack.
- Lock the lid in place. Select High Pressure and 12 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops, carefully remove the lid.
- Remove the ham from the aluminum foil and test to ensure it has reached your desired temperature. If not, rewrap the ham and cook at High Pressure for a few minutes more.
- Cut the slices away from the bone and serve immediately.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 2217mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 50g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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My Instant pot does not have a rack. What do I do?
You can create a rack by cutting a long piece of aluminum foil, rolling it up, and then coiling it inside like a snake on the bottom of the pot.
This might save me some sleep….I have an 11lb ham (pre-sliced, bone in) that I will have to cut down a little to put in my IP. How long should I cook it and can it just sit in the IP until we are ready to eat it? I was thinking about cooking it first in the morning.
Hi Aimee – that’s a pretty big ham 🙂 I find it’s easier to cut the ham away from the bone while it’s cold and then heat the ham, then it’s ready to plate and serve. Also, the slices on the top and bottom heat up before the middle slices, so if it’s already cut away from the bone, you can switch them around. I like to wrap the ham slices in foil to help keep it from drying out. It will continue to cook on the Keep Warm setting and you can dry it out, so I wouldn’t heat it up more than an hour before serving and don’t heat it until it’s piping hot.
How long do I pressure cook my 2.5 lb fully cooked ham
Hi Margaret – I would cook it for 7 minutes and see if it’s as warm as you’d like.
what if your not useing a spiral sliced ham. I have a 4 lb boneless ham
Hi Linda – please not the section above HEATING BONELESS SLICED HAM
If you’re making a boneless sliced ham, you can follow this same procedure.
After cooking, note that the top and bottom slices will get hot before the middle slices. If you wish to serve everything at once, after the initial cook time, move the middle slices to the top and bottom of the stack and return to the pressure cooker. Cook at High Pressure for a few minutes more.
However, I often find that I have enough ham warmed to serve each family member a slice, so I’ll take out the top and bottom slices to enjoy first, then return just the middle to pressure cook so it’s ready when people want seconds. 😊
This was great! I cooked the same ham I cooked last year, pre-sliced, boneless, and hubby raved about it several times, said it was the best ever. Well, alrighty! That worked, exactly what you said to do, so thanks! I’m a brand new Instant Pot user and this was a real success.
Great – thanks for sharing Cynthia! Sounds like you’re off to a great start.
Hi Barbara, I have a 8 quart up and a 8lb. Spiral ham. How long should I cook it.
Hi John – I would start with 20 minutes and a 10 minute natural release. Then check it and see if the center is warm. If not, add a little more time and a second 10 minute npr.
What if I don’t have aluminum foil
Do you have a pan or a rack you could use to elevate the ham?
I would like to make boston baked beans with a ham bone, do you have any recipies?
Hi Patty – here’s my baked bean recipe https://www.pressurecookingtoday.com/pressure-cooker-baked-beans/ Add the ham bone to the water and other ingredients before pressure cooking.
Instructions did not work work for a 3.45lb precooked ham from Trader Joes. Cooked at 12 minute. The center of the ham was like, 60 degrees. I’m going to try cooking it for another 20 minutes which will almost surely overcook it. Just beware
Hi, I was wondering if I could use a frozen ham and how much longer would I cook it for?
Hi Mandy – you can use a frozen ham but I haven’t tried it. My guess is the time would be double or triple if it isn’t sliced ham.
I realize that I should’ve asked this question beforehand even like yesterday instead of ON EASTER! Anyway, i hope i’ll get the answer i need in 2 hours… (T^T)
I purchased a Half bone-in Honeybaked Ham for tonight, but there will be only THREE adults eating. So, we’ll be slicing off the ham like 6 – 8 pieces foe dinner… I’ll wrap them up tightly in the foil, place it on the basket, but HOW LONG I should set the TIME for High Pressure instead 12 min? 3 min? 5 min? Then 10 min NPR? I hope you could help me!
Thank you!
I’d do 6 or 7 minutes with a 10 minute NPR for that amount. Enjoy!
Oh, Barbara! Thank you SO MUCH! I really appreciate your quick and timely reply!
Thank youu…I needed the same answer for left overs tonight. Just doing enough for 4 people. Love you website!!
Thanks!
How long does it take to come to pressure? I am wondering if I will have enough time between the time I get home from church (around noon) and when guests arrive (12:30-1 pm). Thanks!
Hi Natalie – it will take about 5 minutes to come to pressure – since the ham isn’t in the water it comes to pressure fairly quickly. Just be sure and check the ham to see if it is as warm as you’d like before you remove it from the pressure cooker. If you like your ham hot versus warm – it may take longer. It will be done in an hour, half an hour is tighter.
I bought a 4# boneless spiral sliced ham, should I cook in instant pot the same time as your 4# bone in ham?
Hi Jeanne – yes, I would cook it the same way – it may take just a little longer.
Thanks, Barbara. I’m anxious to try with your Cheesy Potatoes Au Gratin for Easter. Love all your recipes, I need lots of inspirations for cooking. Loving my instant pot, best gift I’ve ever received!
Oh my, this one is a keeper! Honey Baked Ham stores are in a galaxy far, far away from where I am, but a precooked spiral would work. Also reheating other meats in the pressure cooker is a game changer that never occurred to me, duh. Goodbye microwave or oven reheating & dried out meats! For anyone else using a plain spiral ham, here is a glaze my Mom always used for a baked ham:
1 cup packed brown sugar
1 tbs cornstarch
1/4 tsp salt
2 tbs lemon juice
1 tbs mustard
8-1/2 oz crushed pineapple, undrained in syrup
1. Mix brown sugar, cornstarch, salt in 1 qt pan
2. Stir in pineapple, lemon, mustard
3. Cook over med heat, stirring until thickened.
3. Boil & stir 1 min
4. Glaze ham last 1/2 hour of cooking, do not cover with foil.
Think sticky, gooey, & browned like barbeque ribs, pineapple browned/carmelized like upside down cake. I would think glazing the ham won’t work in the pressure cooker as it would just run off into the foil. Barbara, what are your thoughts to convert to PC? I’m thinking popping glaze in a pan in the air fryer or oven to brown. And I guess putting the PC cooked ham under the broiler with glaze will defeat the purpose of PC & dry out the ham? Any suggestions? Love your great recipes & instructions, never fail for us newbs. Thanks so much for sharing this one!
Thanks for sharing your Mom’s recipe Jan. I often pressure cook meats and then finish them on the grill or under the broiler (ribs and chicken legs for example). I think it’s a great idea to finish it in the oven. If it’s already hot from the PC it should caramelize in the oven beautifully and won’t be as dried out as if you cook it in the oven the whole time.
You’ve made my day & thanks so much for your response! I am now so doing this for Easter. Haven’t had this glaze in years, with all the baking & basting for hours over a hot oven lol! Really appreciate you converting this to PC, thanks!
I’m not likely to wait in line for ham for my Passover Seder, but I’m curious what others think about applying this method to reheating other meats, pre-cooked deli corned beef, pastrami, and turkey, for instance, even portion size.
Hi David – yes, it’s a great way to reheat most meats.
I definitely think Barbara’s method is the way to go with reheating any meats & one I’ll be using from now on. What a great idea, right? Heck, could even try reheating a whole meal by stacking &/or pot in pot to keep everything separate. Thanks for your post & list of meats, you’ve given some great ideas using Barbara’s method!
This calls for a 4.5lb ham. I just bought one that is 8.5lb. Should I just cut it up and warm everything but the bone?
Hi Cortney – yes, I often buy large hams, cut out the bone and even cut the ham into appropriate serving sizes before heating. Some of the large hams 1 slice is too much more most. Then you don’t have to cut it while it’s hot.
I get cooked spiral hams, cut off large chunks of slices. Cut a head of cabbage into wedges. I put the cabbage in the IP first, with ham slices on top, then pour 3/4 cup water over it all. 15 minutes high pressure, NPR, and it’s a wonderful cold weather meal. Any left overs get heated in the skillet the next day.
Hi Barbara – Love your site! I’ll be doing something similar this year for Thanksgiving and am curious as to why you felt the need to wrap the ham in tinfoil. It seems the moisture from the pressure cooker would have given the same results and the outside would not have been crunchy. I am debating if I really need to wrap my ham like you did. We don’t like it crunchy either. Do you think the ham will be dry if I don’t wrap it?
Thanks Malinda! I recommend you do wrap it in foil because the liquid that is released is so flavorful and is trapped in the foil next to the ham. You really want to cook the ham in that rather than something you add to the pot. The crunchiness I referred to is not the ham, but the Honey Baked Ham Glaze.
Can anyone recommend a glaze to be used for warming ham slices in the IP (for those of us who can’t get Honeybaked)?
Hi Judy – I haven’t tried it, but this recipe sounds great http://www.copykat.com/2010/03/25/honey-baked-ham-like-honeybaked-ham/
Thanks!
I have 10qt power pressure cooker. How long to cook 10lb spiral ham and how much water
I’d try double the time and a cup of water. Then after the time is up, check it and see if it’s warm in the middle. If not, add more time and more water. Let me know how it goes.
Should I add glaze at the beginning cooking or after
Depending on the glaze, I would add it at the beginning.
Will this work without the rack? I have the 6 quart power pressure cooker XL and it comes with a steam tray but it sits in the top portion of the pot so you would not be able to fit a ham on top of the tray. Could I place the ham wrapped in foil in the water?
Hi Colleen – you could cook it in the water, but I would make some balls of foil and use those as a tray to keep it out of the water.
Great Thanks! I will try that.
Honey Baked Ham on order .. husband picking it up tomorrow (he doesn’t mind waiting in line). Thank you for solving this dilemma.. Room temp Honey Baked Ham just doesn’t appeal to some people (I don’t mind) and sticking it in an oven seems like such a sacrilege!! IP to the rescue!! Thanks again ..
Thanks for sharing Veronica – I haven’t ordered mine yet. I need to get busy 🙂
I love your website. I ordered a turkey breast from my butcher, it was raised eating wild and grazed. I picked it up on my way home from work, and cooked in pressure cooker per your recipe and it is truly delicious. I cooked it while we ate dinner so we will have it over the weekend and then I vacuum what is left and freeze. I have an electric Cusinart pressure cooker that I have had for years. I is easy to use and wonderful, sure beats the old one my mom used. I saved the bones so will make soup over the weekend to take to work. Love it, love your website and recipes and want to thank you. I was given as a gift the Fagor all in one that pressure cooks, does rice,risotto, slow cooks etc. but I have only used it a few times. I love my cusinart, perfect siize for 2 people. Thanks.
Hi Phyllis – thank you so much for your sweet comment. It really brightened my day. I started with a Cuisinart and it really is a great pressure cooker. Sounds like you’re having fun!
What’s your website?
Hi Janet – Pressure Cooking Today is my website.
I will have a huge ham that won’t fit into the pot, so I will be wrapping up just the slices. For one dinner, I will probably have two to three pounds of slices. Do I adjust the time? This is for Christmas dinner.
Hi Pam – yes, I would reduce the time. Maybe start with 5 minutes.
Thank you! That makes sense.
I just purchased an 8 quart Insta Pot pressure cooker – broke it in with a chicken are rice recipe that turned out great. I would like to try cooking a spiral sliced ham for 10 people and wanted to ask your thoughts on the maximum size Honey Baked Ham that would work (6-7 lbs.). My other question was how does the amount of water you put in the pressure cooker change with a larger sliced ham – you have 1-1/2 Cups of water for a 4# ham – would it increase for a 6-7 lb. ham? Thank you.
Hi Bob – congratulations on your new IP! I think a 6 lb. ham would fit in the 8 quart. You wouldn’t need to increase the water and I would try 15 minutes to start and just allow yourself extra time to heat it if need. With Honey Baked Ham especially, you don’t want to over heat it. Let me know how it goes. 🙂
Hum… I’m wondering if something is wrong with my pressure cooker… I’ve had it less than a week so I’m still figuring it out. This is the first meat I’ve tried in it.
I cut a ham in half and tightly wrapped in foil with some pineapple juice and spices. I added 1 cup of water to the Instant Pot. Set to high pressure for 18 minutes with 10 min natural release rest. It took about 5 min to come to pressure. When I checked the temperature after the first round the ham was only 80F. It was not frozen to start but came out of the refrigerator.
I did a 2nd cycle for 10 min on high pressure and another 10 min rest. It was still cold in the middle. Boo.
How the heck did yours get hot in only 12 min?! Could the liquid I added to the aluminum foil stop it from heating quickly?
Hi Angie – sounds like your IP is working correct. The thickness of the meat will determine cook time. Sounds like your ham wasn’t cut into slices. Thinly sliced ham will heat much faster than a half of a ham.
Thanks for the quick reply!
I’ll have to look online for any tests I can do to see if its working properly. Its odd, because the other vegetables I’ve made have been extremely overcooked. But, I also had a problem with full potatoes taking too long and have had to run it through twice and still were undercooked. It seems pretty tricky to get the hang of it. I’ll just have to cook more and more with it! I think a journal or good notetaking is going to be essential to hone in on the in’s and out’s.
Keeping a journal is an excellent idea. Many vegetables, including broccoli, people like cooking for 0 minutes. The large Costco size baked potatoes I recently made had to cook for 25 minutes. Potatoes cut into smaller uniform sizes cook much more quickly. Hang in there, you’ll be a pro before you know it. It just takes a little persistence.
would this work with a precooked roast?
Hi Michelle – I don’t see why not. If it’s sliced, it will heat up faster.
In need of urgent reply! My spiral ham came in a foil like wrapper, identical gold color in the photo. Can i use this original wrapping material instead of the silver foil???
Hi Katie – I didn’t use it because of the label, but I suppose you could.
I should have known better, and come here first. I used two slow cookers to make potatoes au gratin and honey baked spiral ham. I wanted my IP to be available for my veggies. Anyway, the slow cooker method was okay, but the ham was on the dry side. Next time, I’m trying this method… maybe, one day, I’ll own two IP’s (that would make three pressure cookers in my home).
Hi Barbara,
With the holidays upon us once again, Honey-Baked Ham is calling my name, and will be screaming at me in a few weeks. With just 2 in the house, heating the whole thing is overkill. What timing would you recommend for ¾-1 pound?
Did I mention that the Key Lime pie I made last week was the best ever? Thank you!
Hi Sandy – I think you did mention the Key Lime pie before 🙂
I haven’t tried it, but if it’s wrapped in foil my guess is 5 minutes. Maybe less if it’s sliced. Better to cook it for less and check to see if it’s warm and cook it a little more if need be. It will continue heating with the natural release.
Barbara, do you have a formula for adapting stovetop pressure cooker recipes (like those in Miss Vickie’s cookbook) to work in an electric pressure cooker? I think I would like to buy Miss Vickie’s pressure cooker cookbook, but I am not sure how much I could use it with my Instant Pot.
Hi Sue – I haven’t found it necessary to reduce stove top recipes significantly. Stove top pressure cookers generally cook at a higher psi but electrics generally take longer to release the pressure. So except for long cook times, I wouldn’t worry about making changes.
i am going to try this. However I am wondering does the foil covered ham set in the water?
Hi Angel – no use the rack or trivet that came with your pressure cooker to set the foil covered ham on, and that keeps it out of the water. Here’s a link to the one I generally use. http://www.cuisinartwebstore.com/product_detail.do?q=trivet-for-electric-pressure-cooker-cpc-600&promoCode=CUPPAYPCWEBMACSS
Thank you for this post, Barbara! We recently tried Miss Vickie’s instructions for spiral sliced ham in the PC and ended up ruining an expensive ham because the ham came out overcooked (WAY overcooked). It could have been USER ERROR (my fault) because I overfilled my 8 quart stove top and it took a long time to come up to pressure, so long that I think I actually didn’t need to pressure cook it for any length of time. It was probably already heated through. I’m going to try it again, but I’ll wrap it in foil per your instructions, Barbara, and make sure I buy a smaller ham. But I’m going for a target internal temp of 100 degrees F per Cooks Illustrated instructions (prior to glazing and putting it in the oven for a few minutes to melt the glaze) because the ham is already cooked and you just want to warm it up. We find that the ham is very juicy at that temp. Since it is already cooked, you are just warming it up. (Cooks Illustrated has long instructions, as usual, that involve pre-warming the ham in hot water for 90 minutes; putting it in a cooking bag, and heating it in a 250 degree oven until it reaches an internal temp of 100 degrees F; glazing it and puttting it back in a 350 degree oven for 10 minutes to melt the glaze. Kind of involved. Whew! I’m exhausted just typing it! I really need the pressure cooker to rescue me when I do this task! I’m determined to figure it out, but ham is a pretty expensive item to experiment on.)
Am wanting to pressure cook an 8lb ham for Christmas…how long should I cook it?
Hi Jacki – I don’t think an 8 lb. ham will fit in a 6 qt. electric pressure cooker. If you have a larger pressure cooker, you’ll need to use your pressure cooker manual to determine the time. Here’s a guide that’s helpful to figure out cooking times. http://missvickie.com/howto/times/timingframe.html
I am new to pressure cooking. Great recipes.
Thanks! Have fun!
I love my Honeybaked Hams (but not the price) and my partner likes warm ham. Problem! So I bought a spiral sliced Niman Ranch ham from Costco, figured I’d use your technique to heat it and then use a technique I found on another blog to add the Honeybaked crust (it involves a blowtorch so I’m all in). Needless to say, the ham will not fit my largest regular pressure cooker. However, I remembered that I scored a vintage 20 qt. Sears Pressure Canner (made by Presto, I’m sure) on eBay a couple of years ago. It’s Harvest Gold and has never been used. I dug it out and the sealing ring is still perfect and pliable. Let’s all hope I don’t have the wrong kind of blowout on Christmas Day!
Hi Patrick – I’ve had spiral sliced ham from Costco that was excellent ham. Of course with a larger ham your cook time will be longer. Allow yourself plenty of time to heat it so you can check on it along the way. Open up the pressure cooker and check the temperature with an instant read thermometer, 140° or less because it’s already fully cooked. Your pressure cooker will come back up to pressure quickly if it needs more time. Even in the pressure cooker, you can overcook the ham and dry it out.
Luckily if there was a blowout with the old pressure cooker, it’s not a sauce recipe that’s going to end up on the ceiling. 🙂
Merry Christmas!
I just wanted to report that the method worked perfectly! The ham was warm throughout and very juicy. I’ll be using this method every time. The pressure cooker itself worked as well – it was the first time it had ever been used!
That’s great. I was hoping you’d post an update. How big was your ham and how long did you ened up cooking it. Thanks!
It was just over 10 lbs. and I cooked it for 20 minutes. I was afraid of overcooking it but it was perfect; after a 10 minute rest (still in the foil), it was 141º.
Thanks for the great tip. I used it tonight to reheat left over pot roast. I wrapped the potatoes and carrots in one foil wrap and the meat in another although I probably could have used one wrap for everything. The pot roast was just as moist as the first day it was cooked.
What a great idea. I hadn’t thought about reheating pot roast this way. Thanks for sharing!
Perfect timing! I’m a recent convert to pressure cooking and will be doing a PC ham this weekend. Was looking for some tips on how to pull this off. I think this is going to quickly become my new favorite site for PC ideas…
Thanks Tony – that’s so nice!
Holy cats, this sounds fantastic! I bought my spiral ham just yesterday, and it is hanging out in my fridge until Sunday. I’ve been worried I won’t have enough time to properly heat it in the oven with my hectic Sunday schedule, so I think this is going to be just the ticket for our Easter ham prep! Thanks, Barbara! Happy Easter to you!
Thanks Deon! Happy Easter to you too. Let me know how it goes.