Each time he served this ham, he would vary the glaze. My dad would buy a pre-cooked bone-in spiral-sliced ham and make a homemade glaze. Sticky, Sweet, Salty, and Smokey, this Spiral Glazed Ham will be a hit with family and friends at your next holiday dinner.Ī glazed spiral sliced ham has been served at our Southern Christmas and Easter holiday dinners every year since I was a little kid. Delicious for breakfast, lunch, or dinner.Peach Glazed Spiral Ham is a salty, savory ham with the best sweet peach ham glaze and is perfect for an Easter, Thanksgiving, or Christmas ham dinner! Use the bone and leftovers to season soups, beans, or vegetables. Perfect for sandwiches, biscuits, in salads or omelets. To remove the final section, cut down to the right, and parallel to the bone until the section is free.Īn impressive center-of-the-table entrée or focus of a buffet. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. Return ham to oven, uncovered, and bake for 10 minutes.Ĭut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. If desired, use knife to spread glaze between slices. Heat on medium/high heat until glaze mix comes to a boil and remove from heat. In small sauce pan, combine 2 tablespoons warm water with glaze mix.
To use the enclosed packet for additional glaze, remove ham from oven and uncover. This ham is pre-glazed, but we have enclosed an extra packet of glaze mix for additional coverage and flavor. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving. Bake at 275☏ for approximately 15 minutes per pound, until heated through. Half hams should be cooked flat/face side down. Remove all packaging materials and place ham in a shallow roasting pan. Please note - we have changed our heating instructions to enhance the cooked product quality (more moist, less dry). Approximate thawing time for a ham is approximately 30 minutes per pound. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Quicker Cold Water Bath: For faster thawing, place ham in a leak proof plastic bag and immerse it in cold water. Our spiral hams are fully cooked and by using this method may be refrozen without additional cooking. Under Refrigeration: Allow approximately 5 hours per pound to thaw a spiral ham in the refrigerator. Spiral hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor. Please refrigerate or re-freeze upon receipt.
Your ham has been flash frozen to lock in natural flavor, ships with dry ice in a recyclable Styrofoam cooler and may arrive frozen or partially thawed. If you are also ordering items that do not include shipping, shipping charges and method will only apply to these items. Next Day Air and 3 Day Select shipping are not offered for this item. If Express Delivery (2 transit days after processing) is required or desired, it needs to to be selected on the drop down bar on this page when ordering. Items ordered together may be shipped separately. We will not be responsible for spoilage of items shipped where no one is available to accept delivery. Perishable items must be refrigerated or frozen upon receipt. This product is shipped by UPS directly from Smithfield. For those who enjoy an even sweeter experience, we include an additional honey glaze pack to slather on as you please. Each generously portioned ham is fully cooked with a glistening pure honey glaze and perfectly spiral sliced for effortless entertaining. Referred to as "city hams" to distinguish them from "country hams", these are America's favorite sweet, slow-smoked hams. Perishable Item - Ships Mondays - WednesdaysĪnd May Arrive Partially Thawed or Frozen
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