There are bone-in hams, semi-boneless hams, boneless natural juice hams, water added hams, ham and water product whole muscle hams, chunked and formed hams, trimmed defatted hams, short shank naturally smoked hams, cooked hams with liquid smoke…confused yet?
Types of Hams
There are even some companies that still use the old fashioned dry cure method of processing hams. There is a ham available for any want or need. We’ll be glad to help you with your selection.
Heating instructions for bone-in and boneless Hams
|Type||Weight||Temp.||Time in Minutes|
|Half Hams||2 lbs.|
|Whole Hams||12 lbs.|
2 hrs. 20 min.
2 hrs. 40 min.
It is suggested that the ham be wrapped in foil with a small opening at the top. This will allow the natural juices to baste the ham retaining a tender and moist consistency. Caution: bone-in hams will heat slightly faster than boneless hams because the bone transmits the heat through the center.
Serving Portion Suggestions
|Dinner Portion Per Person||1⁄2 lb.||1⁄3 lb.|
|Buffet Portion Per Person|
(when serving other main dishes or meat)
|1⁄3 lb.||1⁄4 lb.|