Bone-in: Part of the leg or hip bone is in place, which can add flavor during the cooking process.
 

Boneless: All bones have been removed, usually wrapped or canned to hold shape. Boneless hams are easy to slice.
 

Spiral-cut: Fully-cooked bone-in or boneless hams that have been pre-sliced for easier serving.

View our Ham Selection Guide to learn more. 
 

Start by removing all packaging, including the plastic disc covering the bone, and cover completely in foil. Place your ham flat-side down in a shallow pan. Bake according to instructions below. Use a thermometer to test temperature, ham is done when it reaches 140°F in all areas.
 

Pro tip: For a nice presentation, make shallow cuts in a diamond pattern about one inch apart and insert whole cloves into the ham.
 

1. After the ham is heated, increase oven temperature to 425°F. 

2. Place ham fat‑side‑up in pan.

3. Spoon or brush the prepared glaze on top.

4. Bake for 10 minutes. Watching carefully to enure the glaze does not burn.

5. Remove from oven. Keep any leftover glaze to serve with ham.
 

All of our hams include a glaze packet but if you'd like to try something different, see our other ham glazes or try one our holiday ham recipes.