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Ham with Glaze
$169.95
Internet Only 
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Our spiral-sliced and whole hams from Vande Rose Farms begin with superior Duroc hogs, a 175-year-old heritage breed prized for its high level of marbling that creates a naturally moist and tender texture. Perfect for easy holiday entertaining, the succulent ham is basted with a salty-sweet glaze before wood-smoking.
- Hogs are raised on small Iowa family farms and fed a vegetarian diet that is completely free of antibiotics and hormones.
- Each ham is glazed to enhance the meat’s natural flavor and then slow-smoked over natural hickory and apple wood chips.
- Fully cooked either whole or conveniently sliced, these hams are ready to serve warm or at room temperature.
- Includes maple-bourbon glaze for basting and serving.
- Makes a delicious and impressive entrée for a holiday buffet or dinner.
- Shipped Frozen.
- 18 lb.
- A Williams-Sonoma exclusive.
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Additional Information
- Made in USA.
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Receiving Instructions
- The ham is shipped frozen with ice packs. Refrigerate the ham upon receipt. The ham keeps up to 3 weeks refrigerated, unopened. We do not recommend refreezing the ham. Store the unopened maple-bourbon glaze at room temperature; refrigerate after opening, where it will keep for 3 months.
Preparation
- Thaw the frozen ham in the refrigerator up to 48 hours prior to preparing.
Non-Spiral Ham
Cooking Instructions
- Place the ham, fattier side up, on a rack in a large roasting pan. Let stand at room temperature for 1 1/2 hours.
- Preheat an oven to 325°F. Pour 1 cup water into the bottom of the pan. Brush the ham with one-fourth of the glaze and cover the pan with aluminum foil. Bake the ham, basting occasionally with the remaining glaze and the pan juices, until an instant-read thermometer inserted into the thickest part of the ham registers 125° to 135°F, 3 to 3 1/2 hours. Transfer the ham to a platter, tent loosely with foil and let rest for 10 to 15 minutes before serving.
Williams-Sonoma Kitchen
Spiral Ham
Cooking Instructions
- Place the ham, fattier side up, on a rack in a large roasting pan. Let stand at room temperature for 1 1/2 hours.
- Preheat an oven to 325°F. Pour 2 cups water into the bottom of the pan. Brush the ham with one-fourth of the glaze and cover the pan with aluminum foil. Bake the ham, basting occasionally with the remaining glaze and the pan juices, until an instant-read thermometer inserted into the thickest part of the ham registers 125° to 135°F, 3 1/2 to 4 1/2 hours. Transfer the ham to a carving board, tent loosely with foil and let rest for 10 to 15 minutes before slicing.
To Carve
- Using a carving knife, cut the ham into slices by running the knife parallel to the bone.
- Use a carving fork or a pair of tongs to transfer the slices to a warmed serving platter and serve immediately.
Williams-Sonoma Kitchen
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Ships Direct from Supplier - Allow 1 week for delivery from time of order placement.
Spiral (18 lb.)
Exclusive Internet Only $169.95
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