Flavorful and elegant, ham is a great choice for the holidays. It’s simple, feeds a crowd and provides fantastic leftovers. But not all ham is alike. Our hams are from pigs raised to meet our high standards, which means:
- Raised with no antibiotics – ever
- Raised with no added growth hormones*
- No animal byproducts in the feed
- No added nitrates or nitrites
- Raised without gestation or farrowing crates
- Honey-Glazed Ham with Fresh Pineapple Chutney
- Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze
- Mango and Orange Glazed Ham with Scallion-Cheddar Biscuits
- Once a ham is fully cooked, it can be served at a warm or cool temperature but never straight out of the refrigerator.
- One advantage to buying a bone-in ham is to have the ham bone – great for soups and beans.
- Allow for ½ to ¾ lbs per serving for a bone-in ham.
- Allow for ¼ to ½ lbs per serving for a boneless ham.
- Let the ham sit at room temperature for about an hour before cooking.
- Scoring the skin of the ham adds to a beautiful presentation. Cut ¼” deep crosswise into 1” to 2” squares to create classic diamond shapes.
- If you chose to glaze your ham, don’t coat the ham with the glaze until the last hour of cooking to avoid burning.
- Don’t baste ham with the drippings as they can be really salty. Try pineapple juice, instead.
- If you use cloves to spice up your ham, be sure and remove the cloves before slicing and serving.