Defrosting a honey baked ham can take some time and planning ahead. Knowing how long it takes to thaw a ham properly ensures it will be ready when you need it for a meal. Rushing the defrosting process can lead to uneven thawing or food safety issues. Following some simple guidelines will make sure your ham is thawed through for oven reheating or glazing.
How long does it take to thaw a honey baked ham?
The time needed to defrost a honey baked ham depends on several factors:
Ham size
A small 5-7 pound bone-in ham takes 24-36 hours to thaw in the refrigerator. A medium 7-10 pound ham takes 36-48 hours. For a large 10-14 pound ham allow 48-72 hours for safe thawing.
Thawing method
There are several methods that can be used to thaw a honey baked ham:
Refrigerator thawing
This is the safest method, but also the most time consuming. Allow 24 hours of thaw time per 5 pounds of ham weight. Place the frozen ham in a pan to catch any drips and put in the refrigerator. A 10 pound ham would take about 48 hours to thaw using this method.
Cold water thawing
The ham can be placed in a leak-proof bag and submerged in cold water, changing the water every 30 minutes. This method takes approximately 30 minutes per pound. So a 10 pound ham would need about 5 hours to thaw. The ham must be cooked immediately after thawing this way.
Microwave thawing
A microwave can be used to thaw a honey baked ham in just a few minutes. However microwaving can lead to uneven thawing so the outer areas of the ham may become warm while the interior is still frozen. The ham must be cooked right away after microwave thawing.
Refrigerator Thawing Times for Honey Baked Ham
Use these guidelines for thaw times when using the refrigerator method:
| Ham Size | Refrigerator Thaw Time |
|---|---|
| 5 lbs | 24 hours |
| 7 lbs | 36 hours |
| 10 lbs | 48 hours |
| 14 lbs | 72 hours |
As you can see, allowing at least 24 hours per 5 pounds of weight is ideal for refrigerator thawing. The ham sizes and thaw times may vary depending on the specific brand of honey baked ham. Always check the package instructions as well.
Why thaw in the refrigerator?
There are several advantages to slow thawing in the refrigerator:
– It is safe. Keeping the ham chilled at 40°F or below prevents bacterial growth.
– The ham thaws evenly throughout. This prevents overthawed outer areas while the middle stays frozen.
– You can thaw over 2-3 days ahead of baking time. Thawed hams can be stored 3-5 days refrigerated.
– No risk of cooking outer areas of the ham during defrost. Microwaving can start to cook the ham which affects quality.
How to Tell When a Honey Baked Ham is Thawed
Checking for signs of thawing will let you know when the ham is ready for the oven or glaze:
– The ham feels cold but pliable when pressed. Not frozen solid.
– A meat thermometer inserted in center reads 40°F or lower.
– Fat cap or skin feels soft, not rigid.
– Meat has relaxed look and springs back when pressed.
– Bone moves freely in socket.
– No ice crystals remain in bag or on surface.
– Liquid drips as it continues to thaw.
Once thawed through, the ham is ready for the final steps. Let any packaging drain before baking or apply your glaze. Safe handling prevents bacteria and optimizes quality.
Food Safety Tips for Thawing Ham
Proper handling prevents contamination and illness when thawing honey baked ham:
– Thaw only in refrigerator, cold water, or microwave. Do not thaw at room temperature.
– Place in tray or pan to catch drips during refrigerator thawing.
– Change cold water every 30 minutes if thawing ham submerged in cold water.
– Cook ham immediately after cold water or microwave thawing. Do not refreeze.
– Refrigerate thawed ham if baking later, up to 4 days. Glaze just before baking.
– Discard ham if left above 40°F for over 2 hours during or after thawing.
– Discard ham bag and wash hands, surfaces after contact with drippings.
Following safe thawing guidelines reduces the risk of bacteria growth on perishable ham.
Can You Refreeze a Thawed Ham?
It is not recommended to refreeze a honey baked ham after thawing:
– Quality and texture declines with refreezing. Ham may become dry or tough.
– The ham must thaw again before reheating or glazing.
– Thawed meats have higher risk of bacterial growth during storage.
– Refreezing can shorten safe storage limits.
For best quality and food safety, thaw only the amount of ham needed. Either cook thawed ham immediately or keep refrigerated up to 4 days before baking. Safely discard unused portions.
Storing a Thawed Honey Baked Ham
A thawed honey baked ham needs proper refrigerated storage. Here are some storage guidelines:
– Keep thawed ham in original packaging or tightly wrap in plastic wrap. Prevents drying out.
– Refrigerate at 40°F or below. Can be stored 3-5 days.
– Do not trim, slice, or cut until ready to serve. Minimizes contamination risk.
– Discard ham if above 40°F for over 2 hours total time.
– Freeze any leftover baked ham in portions up to 2 months.
Proper chilling preserves quality and prevents bacterial growth on perishable ready-to-eat ham. Discard any ham kept too warm for too long after thawing.
Can You Cook a Frozen Ham?
It is possible but not ideal to cook a completely frozen honey baked ham:
– Will take much longer to reach safe internal temperature. A small 5 lb ham may need up to 8 hours or more.
– Outer areas and edges overcook while center thaws. Causes dry, uneven texture.
– Requires close monitoring of temperature and reheating time.
– Can result in an undercooked center failing to reach 145°F minimum.
– Prevents applying glaze which only adheres to thawed ham.
For food safety and best results, it is strongly recommended to thaw ham fully before cooking. If needed in a pinch, use a thawed ham or allow extra baking time for a frozen one. Check temperature frequently with a meat thermometer. Let rest at least 15 minutes before carving.
emergency defrost options if short on time
If short on defrost time, there are some hurried options. But these come with some risks:
Cold water thawing
Submerge bagged ham in cold tap water, changing water every 30 minutes. Allows 30 minutes per pound versus 24 hours per 5 pounds for fridge thawing. Cook immediately after thawing. Not the best results.
Microwave thawing
Use the “defrost” setting in 5 minute increments. But microwaving can start cooking meat and cause uneven thawing. Must cook ham immediately after microwave method.
Partial thawing
Thaw only partway, then finish thawing during oven cook time. Will add extra time to total baking. Risk of undercooking if temperature not monitored.
Cooking frozen
Least recommended option. Dry, uneven results and food safety risks. Take extreme care checking temperature.
For small hams under 7 pounds, cold water or microwave thawing can work in a pinch if completely thawed before cooking. Do not refreeze after using quick thaw techniques.
Conclusion
Thawing is a key step when cooking a frozen honey baked ham. Allowing 24 hours per 5 pounds in the refrigerator provides the safest, best quality results. Quick thawing comes with some risks but can work for smaller hams. Monitor temperature carefully and do not refreeze after thawing. Follow proper storage times and temperatures for thawed ham. Proper thawing ensures your honey baked ham is ready when you are to serve a moist, delicious meal.