Savenor's Smoked Ham Recipe

A Savenor’s smoked ham is fully cooked before it ever reaches your kitchen — so heating a smoked ham is simply about warming it gently, keeping it juicy, and giving it a glossy finish worthy of the holiday table. A little liquid in the pan and a loose foil tent do most of the work, and an optional honey Dijon glaze with brown sugar turns the outside sticky and caramelized in the final half hour.

Choose your ham size below — heating times and glaze amounts adjust automatically.

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Ingredients

• 1Savenor’s Half Smoked Ham (about 5–6 lb)
• ½–1 cupwater, broth, or apple juice (choose one)
• Ham glazeoptional · whisk together
• ½ cupDijon mustard
• ⅔ cuplight brown sugar
• ¼ cuphoney

Instructions

1. Preheat the oven
   Preheat your oven to 325°F.
2. Set up the pan
   Place the smoked ham in a roasting pan and add ½–1 cup of water, broth, or apple juice to the bottom of the pan.
3. Cover loosely
   Tent the ham lightly with aluminum foil to help it hold on to moisture as it warms.
4. Heat through
   Heat for about 10–15 minutes per pound — roughly 50 min – 1 hr 30 min for your ham, depending on its shape and whether it’s spiral-sliced (sliced hams warm faster).
5. Check the temperature
   Insert a thermometer into the thickest part of the ham, away from the bone. A fully cooked smoked ham is ready at 140°F.
6. Glaze (optional)
   In a small bowl, whisk together ½ cup Dijon mustard, ⅔ cup light brown sugar, and ¼ cup honey until smooth (warm it for a few seconds if it’s too thick to brush). During the last 15–20 minutes, remove the foil and brush half the glaze over the ham. Return to the oven uncovered, brush with the remaining glaze halfway through, and heat until glossy and caramelized.
7. Rest and serve
   Let the ham rest for 10–15 minutes before carving and serving.

Heating Guide by Size