Never—I repeat, never—thaw a Honey Baked Ham in the microwave. That’s how you get rubbery bits and cold spots. You might as well reheat a filet mignon in a toaster. It’s a sin.
The right way is overnight in the fridge. Place your foiled brick on a plate (it will leak condensation) and let it chill for 12–24 hours. Patience, grasshopper. The ham will emerge from its cocoon like a sticky, sweet butterfly.
But here’s the kicker: you can actually eat Honey Baked Ham cold or at room temperature. It’s fully cooked! So if you’re in a hurry, just slice off frozen shards and let them melt on your tongue like hammy ice chips. I’ve done this. I’m not proud. I’m also not sorry.
