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:

Fully cooked and boneless (about 10–11 lbs).
Hickory wood smoked for a rich, savoury flavour.
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

Thaw completely — move the frozen ham from the freezer to the fridge 24–48 hours before you want to serve it.
Unwrap the ham and remove all packaging. Rinse lightly if you wish, then pat dry with paper towels.
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.

Preheat your oven to 325 °F (163 °C).
Place the ham in a roasting pan, cut-side down.
Pour about 1 cup of water or apple juice into the bottom of the pan — this helps keep the ham moist while warming.
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:

Brown sugar + Dijon mustard
Maple syrup + brown sugar + mustard
Honey mustard with orange juice

How to glaze:

With about 20–30 minutes remaining, remove the foil.
Brush the glaze evenly over the surface of the ham.
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

Remove the ham from the oven and let it rest 10–15 minutes before slicing.
This helps the juices redistribute and keeps the meat moist.
Serve warm with your favourite sides — mashed potatoes, roasted vegetables, and dinner rolls work beautifully.

Tips for Perfect Results

Do not overheat: The ham is already cooked; you want it warm and juicy, not dry.
Use a meat thermometer: A reliable digital thermometer takes the guesswork out of timing.
Leftovers are versatile: Slices are great for sandwiches, omelettes, or soups the next day.

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