I'm sorry, mudbug, but I think I'd stick it under the broiler on high heat, uncovered, for just a few minutes to crisp up the outside, then jerk it out. If you heat it up slowly, it's going to cook more inside, which it doesn't need.
Please don't nuke that lovely piece of meat, mugsy! If nothing else, throw it in a really hot skillet, sear, flip, then serve.
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