Every spiral ham that we have ever bought, or were given, have come with directions much like this….

From the Honey Baked Ham website…

””How to Cook a Honey Baked Ham®

You don’t! Your ham is already fully-cooked and ready to enjoy, and is best served directly from the refrigerator. If heating is desired, we recommend heating only those slices you plan to use and not the entire ham. However, you can wrap individual spiral slices in aluminum foil and heat them. If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound.

Your HoneyBaked Ham will retain its deliciousness for up to 6 weeks in the freezer. For full preparation and freezing instructions, view our Meal Prep and Serve instructions.””

I've never bought a spiral cut ham, but Maddielee's advice makes a lot of sense. When I heat a fully cooked small applewood smoked ham from Costco, the slices retain little heat once cut. Room temp is perfect for ham.

We have a Honey Baked spiral cut every Christmas eve and always serve unheated. It is delicious as is-no need to heat. In fact, I don't think I would like it heated. If you must heat, I would watch closely.

I would just cut the heating time since it'll be in an oven 50 degrees hotter than the instructions. Cover it tightly with foil and put 1/2 cup of water in the bottom of the pan.

Just let it set at room temp, I agree with above post. No need to heat, it is fully cooked.

tent with foil or pop it in a cooking bag to reheat and retain moisture

I don't do ham, but I agree with the concept of steam. Reheating meats with steam help keep them from drying out, and they tend to heat more evenly.. Not sure what a steaming oven will do to the casseroles, however.

I'd do the crockpot. You have the instructions and the ham fits yours. Low temperature should be between 160-200°F, depending on the age and model. That's perfect for rewarming meat. Much better than a hot oven! I don't know if the instructions include moisture of some kind, but you could put some carrot tops or other greens in the bottom for moisture.

Honey baked ham is very moist, perhaps too moist. I’ve always followed to a point the product instructions using an oven, though I usually set it to 250. I would not put it into an oven hotter than 275.

How bout sous vide? It'll warm it up and keep it at the right temp.

When I use a crock pot much moisture is created. It has to be coming from the meat. I would be afraid the crock pot would dry the ham out.

I would serve it at room temperature. Ham does not need to be hot.

The only time I heat ham is when it has been made into a sandwich or is cooked with eggs.

If the crockpot is too moist, you really can use it with the top off.. Assuming you want to heat the ham, which everybody is recommending against...

The instructions say to cover it. Cold ham is good but usually it’s warmed for a sit down meal with other hot items served.

I have always prefered my spiral hams warm and roasted with a homemade dry rub mustard, horseradish, mesquite, palm sugar crust/bark.

December 2021, 2.3 million pounds of spiral ham was recalled. FoodSafetyNews

Same recently with other factory products like precooked shrimp and chicken. Chicken used for institution cafeteria schools and hospitals....chicken salads and shrimp coctail...

My 94 yr old father is recovering at home now after a surgery last week. I'll take no chances.

I place my ham in a cold water bath, change the water after 1/2 hour, then bring to a simmer for 20 minutes. Removes some salt. Then into a roasting pan, dry rub, then into the oven covered with foil, on low-and-slow. Or a dutch oven covered. I just opened a freezer packet from a NewYears ham for ham and bean soup and sandwiches. Delicious and not at all dry. Not too salty.

So, yes, a crockpot will work fine. I would put it on a bed of sliced onions and an inch or two of water or wine and cover.

Cheap ham, like turkey, is often water enhanced/injected.

I have cooked my hams in a large crockpot for several years, and they turn out perfect. Cover them, all sides, with brown sugar and cook for the time appropriate for the size of ham. Delicious!

I purchased a spiral sliced ham one time and then vowed to never again do so. That was a very expensive, extremely dry (heated correctly by me), and awful tasting ham. From that time onward I have bought the unsliced hams, which are always delicious and juicy. I do put them in a turkey roasting bag and about 1 cup liquid - no flour - just sort of twist the top and heat in the crockpot. Even those with the shank that is too tall I will cover the top of the crockpot with foil then a towel over it and put the top of the crockpot on. These hams are always delicious and nicely moist.

I find that most ham these days is bland, flavor-wise, and often too watery. "Flavor" doesn't equate to either salt or the too-sweet glazes of various types often used or prepared. Rather, just the expected flavor of the meat. I gladly pay more for better than regular supermarket quality ham and find the extra cost is worth it.

I am one who also does not care for those sweet glazes on ham. I want the meat to taste for itself. Not that I don't enjoy a side of apples or applesauce with the ham, I just don't want the sweet cooked on top of the ham.

It is the NYTimes week of Holiday ham. Ham 101 mentions the website posted serving straight from the fridge. (room temp) Unanimous that none will serve 'cold cuts' at their holiday table. Also said if it is pumped with water and such it must say so on the label.

If it is dry after heating it is most likely the cook, the method, or the quality of the ham---or a combination.

"This ham is delicious served hot or warm, as well as cold in sandwiches. It is a great dish to make ahead for company. Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent. It is best if you poach the ham a day ahead, then bake it before serving." --Jacques Pépin

He calls it 'detoxification'. Probably similar to simmering roasted beef bones for stock. Bring to a simmer and skim off 'impurities' for the first 1/2 hour before adding aromatics and vegetables.

Best to just accept that more than one way exists. Make it the way your family likes it---sweet or savory, glazed or rubbed. Baked or not.

"I once bought a spiral sliced ham and warmed it the way I had researched and it was so dried out! AND to top it off, the very center wasn't even hot yet!"

There's no way to know what "research" you were following but your description of a dry outside and a cold center suggests the temperature was too high. You can take off a fridge chill and even warm cold food in a 225 degree oven. Whatever it is, cover it tightly with foil and allow enough time for the heat to gently penetrate.