HoneyBaked Hams are a trademarked brand of ham sold by the HoneyBaked Ham Company. These bone-in hams are fully cooked and spiral sliced by a process invented by the company's founder, Harry J. Hoenselaar. According to the information provided by the company, the hams are best served at room temperature and reheating them can result in the ham drying out. Slowly reheating the ham in a covered roasting pan can help prevent drying and provide a delicious, hot presentation of this popular ham.
Preheat the oven to 325F. Place the ham in the roasting pan with the cut side of the meat resting on the bottom of the pan. The ham will resemble a cone, with the point at the top.
Fill the roasting pan with about 1 inch of water.
Cover the ham and the pan with aluminium foil, tightly sealing the foil around the edges of the pan. Sealing the ham in the pan with the foil will keep in moisture, preventing the ham from drying out. Do your best to make the seal as complete and as airtight as possible. If the ham is very large, you may need to join two pieces of foil to make one large sheet. See the tips section for a tip on how to do this.
Bake the ham for 45 to 60 minutes. Very large hams may need as long as 90 minutes. The ham should be warmed through and ready to serve.
If one piece of aluminium foil is not big enough to cover the ham, cut two pieces of foil, each twice the length of the pan. Lay one piece on top of the other so that they overlap with the edges lining up as exactly as possible. Working along one long edge, grasp both layers and fold over a narrow flap the entire length of the foil pieces. Fold this flap over two more times and then grasp the two opposite edges of the two layers of foil and open them out. You should have one large sheet of foil, made from two smaller pieces joined in the middle.