All About Ham

Master ham’s versatile nature and experiment with rubs, glazes, baked dishes and more as spring’s gatherings beckon.

Though deli meat ham is a lunchtime treat in its own right, nothing beats a beautifully lacquered, whole baked ham – except maybe the next day’s leftovers. Though many of us think of ham as a smoky, pink-colored holiday staple, this porcine cut has other sides, too. Master ham’s versatile nature and experiment with rubs, glazes, baked dishes and more as spring’s gatherings beckon.

Sour Cherry Glazed Ham
Ham with Buttermilk-Chive Biscuits

Ham with Buttermilk-Chive Biscuits opens in a new tabChoosing the Right Ham

Are you a bone-in fresh or pre-cooked spiral-cut type?

  • Fresh ham is uncooked and unsmoked – essentially a more glamorous pork roast. Select the shank side cut for a classic ham shape.

  • Precooked ham needs only a warm up in the oven to make it to the table – a weeknight workhorse or easy option for entertaining.

  • Bone-in ham will need longer in the oven than boneless ham and takes a bit of finesse to slice, but the bone adds additional flavor and helps to retain moisture.

  • Spiral cut ham is a dream for entertaining and guests, working equally well for make-your-own-sandwich affairs and more buttoned-up dinners alike.

Whatever your preference, you’ll rest easy knowing the hams in our fresh meat cases are from pigs raised to meet our high quality and animal welfare standards opens in a new tab.

  • No antibiotics and growth hormones.

  • No animal byproducts in the feed.

  • Raised without gestation or farrowing crates.

  • No added nitrates or nitrites, no artificial ingredients or preservatives.

Ham and Rhubarb Jam Toasties
Honey-Glazed Ham with Fresh Pineapple Chutney

Honey-Glazed Ham with Fresh Pineapple Chutney opens in a new tabCooked to Perfection

  • Fresh ham does well with a spice rub opens in a new tab, and depending on the size of your ham, you may need to cure the cut for up to four days before cooking.

  • Score the skin of fresh and precooked ham for visual appeal and to allow any rubs and glazes to seep in more deeply.

  • Allow the ham to sit at room temperature for up to an hour before baking to ensure the cut will be cooked through.

  • You may need to add a liquid to the baking dish when heating precooked hams to guarantee a moist end result.

  • Save glazes for the last hour of cook time as any sugary component of the glaze could burn if in the oven too long.

  • Plan for 1/4 to 1/2 pounds per serving for a boneless ham and 1/2 to 3/4 pounds per serving for a bone-in ham.

What’s your favorite way to feature ham? Do you have any showstopping leftover concoctions?
Easter planning made easy! Want all of the ham with absolutely no hassle? Order heat and serve meals and sides online now opens in a new tab, then pick them up at your local Whole Foods Market. What could be easier?

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