What a Ham!
What a Ham!

Ham is a classic centerpiece for the Easter holiday. Spice yours up by trying our Spiced Orange or Pepper-Peach glaze on your ham. To learn more tips on planning, cooking and storing your ham, check out our FAQs or ask your local Coborn’s Meat Department expert for more information.

How do I Glaze a Ham?
About halfway through baking, remove ham from oven. With sharp knife, lightly score outside of ham, making parallel 1/2-inch-deep incisions in crosshatch pattern. Brush with glaze and return ham to oven. Brush with additional glaze every 15 minutes.

How long can I store my ham?
Unless otherwise specified, refrigerate ham in its original packaging for up to 7 days. Leftover cooked ham should be refrigerated within 2 hours of cooking and kept refrigerated for up to 4 days.

How do I prepare a “pre-cooked” ham?
When heating precooked hams, you should add a liquid to the baking dish to guarantee a moist end result. Bake ham at 325°F for 12 to 15 minutes per pound. Using a glaze will provide additional flavor.

What’s the difference between “bone-in” and “boneless” hams?
Bone-in hams contain the butt-end and the lower portion of the leg, and are cured, smoked and typically sold in smaller portions. Some boneless hams contain the whole muscle, and others are formed from fresh boneless ham meat that is reformed into a characteristic ham shape. Boneless hams are easier to carve, while bone-in hams tend to be more flavorful and are harder to cut.

Can I freeze my ham? If so, how long?
For the best quality, avoid freezing leftover ham as it will change the flavor and texture. If freezing is necessary, wrap ham in a moisture-proof cover and freeze for up to 2 months.

How much ham should I plan for per person?
Plan for 1/4- to 1/2-pound per serving for a boneless ham and 1/2- to 3/4-pound per serving for a bone-in ham.

What can I do with the leftover ham bone?
Don’t toss the leftover ham bone. You can freeze the bone and use it later to flavor a lentil stew, split pea or white bean soup, or braised collard greens.

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