A bone-in ham is in foil as a person reaches in to grab a piece.
1 Bone-in ham, 5-7 lbs

Preheat the oven to 350°F.

Cut individual slices from the ham appropriate for your family’s meal tonight. Cover and refrigerate the rest of the ham for later in the week.

The only bad thing that can happen when you reheat a ham is that it can turn out too dry. You need to go on the offensive with a strategy: use a baking pan with a rack set in it and add an inch of water to the pan.

Place the ham slices on a large piece of foil and fold the edges up, leaving the top open. Place the foil on the rack, then cover the entire pan with foil. Cook for at least 30 minutes, until warmed through (mine took 45 minutes; it depends on the size of your slices).

6 to 8

Ree Drummond and Cyndi Kane are all about saving leftovers to use for more meals later. So in Cyndi's cookbook "Save It Forward Suppers," she shows you how to use a bone-in ham for three separate dinners through the week. Here's her recipe for cooking and baking her ham in the oven so it doesn't dry out and stays moist. No need for a glaze here.

Pro Tip: Use your leftover ham for Cyndi's recipes for super easy eggs benedict and jambalaya.

Prep Time: 5 minutes
Cook Time: 45 minutes

From "Save-It-Forward Suppers" by Cyndi Kane. Copyright © 2022 by Cyndi Kane. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.