HoneyBaked hams undergo a curing, smoking and baking process that makes them safe to eat at room temperature for up to two hours. The HoneyBaked Ham Company recommends letting their hams come up to room temperature gradually before serving, and they also provide a couple of options for warming that won't affect the quality or compromise the crunchy glaze adorning each slice. Reheating, if not done gently, dries the ham and scorches the honey glaze, so you should use a method that incorporates moist heat for the best results.
In the Oven
Heat the oven to 275 degrees Fahrenheit. Bring a few cups of water to a boil on the stove.
Set a roasting rack inside a shallow dish. Wrap the ham in aluminum foil, and set it on the roasting rack. Pour about 1/4 inch of boiling water in the dish; the water shouldn't touch the bottom of the ham.
Place the ham in the oven. Warm the ham for 10 minutes per pound, or until it reaches an internal temperature of 165 F. Take the ham out of the oven and serve.
On the Stovetop
Fill a pot with a few inches of water and set a steamer basket in it. Bring the water to a boil.
Loosely wrap the ham slices you want to heat in a piece aluminum foil and place the foil packet in the basket when the water starts boiling. Cover the pot.
Steam the ham slices for 3 minutes, or until they're hot and steaming.