Ham with Glaze

Additional Information

• Made in USA.

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