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A show-stopping holiday meal has never been easier.
Credit:Southern Living
Just heat and serve.
He adds, Glazed or non-glazed is a personal preference.
A boneless ham is always easier to slice.
Credit: Southern Living / Henry Wortock
The name comes from the Japanese term for black hog and refers to heritage-breed animals of the Berkshire variety.
Dont worry; once you carve it, that bone makes delicioussplit pea soup.
There is no glazeperfect for purists like Martinbut it is cured and smoked over real hardwood.
The Snake River Farms Kurobuta Ham is cured and smoked over real hardwood, giving it excellent flavor.Credit: Southern Living / Henry Wortock
The cook went exactly according to instructions, finishing in a little under three hours.
The flavor on this one floored usit was melt-in-your-mouth juicy and robust with no dry areas.
The fully cooked 8-pound, spiral-sliced ham is hickory smoked and lacquered with its thick honey and spice glaze.
It was not too salty, and the honey glaze perfectly complemented the savory meat.
Like our top pick, we found the order process user-friendly and delivery prompt.
The gourmet ham serves 10 to 14 people and is shipped frozen with ice packs to ensure freshness.
Authentic Cajun spices like paprika and cayenne pepper join honey in their Cajun honey glazed ham.
The ordering process via Goldbelly proved easy during testing, though we did find shipping was only sometimes free.
Shipping charges depend on the day you order.
We appreciated the simple reheating instructions on the product page but experienced a couple of hiccups during testing.
No extra glaze is included, though the drippings from this ham would make a beautiful sauce.
This ham is spiraled and salty, with lots of yummy marbling around the sides.
We found the meat tender but with more chew at the edges.
The bone in the center kept the middle of the ham juicy.
This ham is a stunner plated with its crisp edges that look like a magazine food shot.
We concluded that this ham takes longer to cook than the directions state.
The best thing about this ham was that it was more moist than the others tested.
Likely, this is due to coming unsliced.
We should probably get out of the way that this isnot the country ham like Southerners know.
Duroc ham has a deep red color and lots of marbling, resulting in tender, flavorful meat.
Then slice and serve.
We followed the instructions step-by-step and found reheating took longer than what was listed on the instructions.
Size:2.5 or 5 lbs.
We found the process of ordering the ham could not have been more simple.
Credit: Southern Living / Henry Wortock
Reheating instructions were included but we found the cook time to be inaccurate.
During taste tests, the glaze proved smoky, but not overly so.
To evaluate the ease of ordering we went step-by-step through the process online.
The Logan Farms Ham comes with a honey glaze that perfectly complemented the savory meat.Credit: Southern Living / Henry Wortock
Then came the nitty gritty of thawing and baking the hams.
We tested 43 pounds of ham over 32 hours.
We found that the colder the ham went into the oven, the drier it came out.
We allowed them to rest for 15 minutes.
Along the way, we recorded our observations about the ease of reheating the hams.
Next we sliced the hams, plated, and tasted for flavor and texture.
But don’t worry if you buy a little larger ham because that means tasty leftover options.
What size ham do you need?
The answer lies in how big a gathering you cook for and what else is on the table.
If ham is the only protein at the meal, 12 to 16 ounces per person should suffice.
For boneless ham, he suggests 13 of a pound per person.
Just heat the ham, separate the slices, and serve.
If like Saperstein, you want that flexibility, go forMelissa Cookston’s Memphis BBQ Double-Smoked Spiral Cut Ham.
Glaze
This is a sticky topic.
Three of the eight hams on our list have a glaze.
He added, It also lends itself nicely to leftover sandwiches.
I also like to incorporate the leftovers into red or lima beans.
If you don’t mind carving, a bone-in ham is worth the effort.
This bore during our testingthe bone-in options were moister all the way through after cooking.
For Saperstein a bone-in, spiral-cut ham provides a better presentation with the bone helping with flavor and moistness.
This bang out of ham makes for the easiest carving, especially if they are spiral-sliced.
Cost
As Saperstein says, dont skimp on quality to get a bargain.
A quality ham should be around $7 to $10 per pound.
Remember with meat, you get what you pay for.
Credit: Southern Living / Henry Wortock
We found some producers had promo codes, free shipping, and special deals that make the purchase worthy.
The Cajun Ed’s Cajun Honey Glazed Ham is spiraled with lots of marbling around the sides. The bone in the center kept the middle of the ham juicy.Credit: Southern Living / Henry Wortock
Credit: Southern Living / Henry Wortock
The Shed BBQ & Blues Joint Ham is full of flavor—it marinates for 48 hours before being smoked all night over pecan wood and drench with a honey glaze.Credit: Southern Living / Henry Wortock
Credit: Southern Living / Henry Wortock
The Omaha Steaks Duroc Boneless Country Ham weighs just 2.5 pounds, with the option of ordering a two-pack or a 5-pounder if your guest list grows.Credit: Southern Living / Henry Wortock
Credit: Southern Living / Henry Wortock
Melissa Cookston’s Memphis BBQ Double-Smoked Spiral Cut Ham comes with reheating instructions for the oven, although we had to increase the cook time.Credit: Southern Living / Henry Wortock
If a ham didn’t have an internal temperature recommendation, we baked it until it reached 140°F.Credit:Southern Living
Though most of the hams we tested were delicious, they did not always bear out in overall value.Credit:Southern Living
