Customer Service

Ham Cooking Guide

The dry salt curing process used for our Smithfield and country hams is a time-honored method of preserving meats that was handed down from our colonial forefathers. The process itself results in a unique tangy taste that distinguishes Genuine Smithfield and Country Hams from the other less salty, milder smoked hams. For a less salty taste, uncooked hams should be soaked in water for a minimum of 24 hours before cooking, changing water often. But remember, even after soaking, Genuine Smithfield and Country Hams will continue to have a salty taste. In case of mold on your uncooked hams or bacon, simply wash in hot water and scrub mold off with a stiff brush before cooking. Like fine aged cheese, dry cured hams and bacon tend to mold under certain conditions. If you are not sure how to cook your ham, please see one of our sets of cooking instructions below.

Cooking Instructions for Spiral Ham

To heat and glaze your Princess Anne Spiral Sliced Honey Glazed or Spiral Sliced Brown Sugar Glazed Ham, we recommend the following instructions for best results. Improper heating or overcooking tends to dry out the ham.

Warming - Conventional Oven - Place ham in pan with a small amount of water, cover pan tightly with aluminum foil or lid, and heat at 325°F for approximately 12 minutes per pound.

Warming - Microwave Oven - Remove all packaging material and place ham on microwave safe roasting rack in utility dish. Heat on medium for about 10 minutes per pound, rotating ham every 15 minutes, until internal temperature reaches 130°F.

Glazing - Remove ham from oven approximately 1/2 hour before end of recommended warming time. Empty contents of brown sugar glaze packet into small saucepan. Add 1/2 tablespoon of warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat. Using a glaze brush, apply glaze immediately by brushing it evenly over the surface of the warm ham. (For a thicker coating, allow glaze to cool 4 to 5 minutes before applying to ham.) Bake glazed ham at 225°F for 25 to 30 minutes. Remove glazed ham from oven and serve.

Cooking Instructions for Your Country and Smithfield Ham

To Prepare Your Ham - Wash ham thoroughly in warm water. Use a stiff brush to remove surface mold if present. This mold is in no way injurious. Aged hams, like aged cheeses, mold in the process. To reduce saltiness, soak ham in cold water for 12 – 24 hours prior to cooking. Changing the water during soaking will aid in drawing salt from the ham. (If a milder salt flavor is desired, soak ham for 36 hours.) Cook your ham using the Water or Oven cooking instructions listed below.

Water Cooking (Preferred Method) - Place ham skin side down in vessel and cover with cool water. Bring water to 190°F (simmering, not boiling). Cook approximately 25 minutes per pound or until 163°F internal temperature. Add water as needed to keep ham covered. When done, take ham from vessel. While the ham is still warm, remove skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in oven at 400°F until brown (approximately 15 minutes).

Oven Cooking - Wrap ham in heavy-duty aluminum foil joining edges carefully and forming a vessel with the bottom layer. Add four cups of water within the foil and place in oven with a tray or shallow pan underneath for support. Cook by the following method: Preheat oven to 300°F. Bake ham for approximately three hours or 20 minutes per pound. Using a meat thermometer, check for 163°F internal temperature in the thickest part of ham. Remove ham and let cool at room temperature for one hour. Remove skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in oven at 400°F until brown (approximately 15 minutes).

Suggestions for Carving - Use a very sharp knife and cut VERY THIN slices. With ham on platter, fat side up, begin slicing about two inches from hock or small end. Make first cut straight through to the bone. Slant the knife for each succeeding cut. Decrease slant as slices become larger. CAUTION: Please be careful while slicing ham to avoid personal injury.