Ham with Glaze

FLAVOR PROFILE

• Succulent, richly marbled, salty-sweet glaze, smoky

WHY WE LOVE IT

• Our spiral-sliced ham from Vande Rose Farms begins with superior Duroc hogs, a 175-year-old heritage breed raised on small Iowa family farms and fed a vegetarian diet that is completely free of antibiotics and hormones. The succulent, richly marbled ham is basted with a salty-sweet glaze to enhance its natural flavor, then slow-smoked over natural hickory and apple wood chips. Perfect for entertaining, the fully cooked ham arrives spiral sliced and ready to serve warm or at room temperature with the included maple-bourbon glaze.
• A Williams Sonoma exclusive.

NET WEIGHT

• 18 lb./8.2kg.
• Fully cooked.
• Shipped frozen.

Receiving Instructions

• Ham ships frozen with ice packs.
• Upon receipt, store unopened ham in refrigerator for up to 3 weeks. We do not recommend refreezing the ham.
• Store unopened maple-bourbon glaze at room temperature. After opening, store in refrigerator and enjoy within 3 months.

Preparation Instructions

• If frozen, thaw in refrigerator up to 48 hours prior to preparing.

Non-Spiral Ham

• Place ham, fattier side up, on rack in large roasting pan. Let stand at room temperature for 1 1/2 hours.
• Preheat an oven to 325°F.
• Pour 1 cup water into bottom of pan.
• Brush ham with one-fourth of glaze and cover pan with aluminum foil.
• Bake ham, basting occasionally with remaining glaze and pan juices, until instant-read thermometer inserted into thickest part of ham registers 125°F to 135°F, 3 to 3 1/2 hours.
• Transfer ham to platter, tent loosely with foil and let rest for 10 to 15 minutes before serving.

Spiral Ham

• Place ham, fattier side up, on rack in large roasting pan. Let stand at room temperature for 1 1/2 hours.
• Preheat oven to 325°F.
• Pour 2 cups water into bottom of pan.
• Brush ham with one-fourth of glaze and cover pan with aluminum foil.
• Bake ham, basting occasionally with remaining glaze and pan juices, until instant-read thermometer inserted into thickest part of ham registers 125°F to 135°F, 3 1/2 to 4 1/2 hours.
• Transfer ham to carving board, tent loosely with foil and let rest for 10 to 15 minutes before slicing.

Carving Instructions

• Using carving knife, cut ham into slices by running knife parallel to bone.
• Use carving fork or pair of tongs to transfer slices to warmed serving platter and serve immediately.