This is your guide - How to prepare our Artisan Made Virginia Smoked Hams a fully-cooked, boneless, hickory wood smoked ham that’s perfect for holidays or special meals.
A Step-by-Step Guide
What You’re Working With
These Virginia smoked hams are:
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Fully cooked and boneless (about 10–11 lbs).
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Hickory wood smoked for a rich, savoury flavour.
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Individually packaged and flash frozen for freshness.
Because they are already cooked, your focus is on reheating and glazing, not cooking raw meat.
Step 1: Thaw and Prepare
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Thaw completely — move the frozen ham from the freezer to the fridge 24–48 hours before you want to serve it.
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Unwrap the ham and remove all packaging. Rinse lightly if you wish, then pat dry with paper towels.
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Trim excess fat if there’s a thick layer you don’t want — but leave some for flavour and moisture.
Step 2: Reheat the Ham
Since this ham is fully cooked, you’re reheating it, not cooking from raw.
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Preheat your oven to 325 °F (163 °C).
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Place the ham in a roasting pan, cut-side down.
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Pour about 1 cup of water or apple juice into the bottom of the pan — this helps keep the ham moist while warming.
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Cover the pan with heavy-duty aluminum foil.
Heat the ham for about 15 minutes per pound, until the centre reaches about 140 °F (60 °C). A meat thermometer is the best way to check this.
Step 3: Add a Glaze (Optional but Recommended)
A glaze gives your ham a beautiful, caramelized finish.
✔️ Classic glazes include:
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Brown sugar + Dijon mustard
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Maple syrup + brown sugar + mustard
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Honey mustard with orange juice
How to glaze:
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With about 20–30 minutes remaining, remove the foil.
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Brush the glaze evenly over the surface of the ham.
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Return to the oven uncovered until the glaze sets and becomes shiny.
Tip: If the glaze browns too quickly, tent lightly with foil.
Step 4: Rest and Serve
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Remove the ham from the oven and let it rest 10–15 minutes before slicing.
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This helps the juices redistribute and keeps the meat moist.
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Serve warm with your favourite sides — mashed potatoes, roasted vegetables, and dinner rolls work beautifully.
Tips for Perfect Results
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Do not overheat: The ham is already cooked; you want it warm and juicy, not dry.
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Use a meat thermometer: A reliable digital thermometer takes the guesswork out of timing.
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Leftovers are versatile: Slices are great for sandwiches, omelettes, or soups the next day.
