Recipe
Off the Bone Reserve Hickory Smoked Uncured Ham
Slow-smoked over real hickory wood for a deep, savory flavor, Boar's Head® Off the Bone Reserve Hickory Smoked Uncured Ham brings rustic warmth and artisinal craft to the table. With an easy-to-carve design and a rich, smoky aroma, it's the perfect centerpiece for families who savor the moment - and every bite. You’ll find the heating and carving instructions here to ensure the best results.
Instructions
- 01Preheat oven to 325°F.
- 02Remove ham from package, saving the liquid contents.
- 03Place ham into a shallow roasting pan with liquid contents and add 1/2 cup of water to pan.
- 04Tent the roasting pan with foil, sealing edges tightly to the pan.
- 05Bake at 325°F for 15 minutes per round.
- 06With 10-15 minutes remaining, raise oven temperature to 450°F and remove foil. Bake uncovered for remaining time or until desired color is achieved.
- 07Remove from oven and allow to rest 5 minutes before serving.
- 08Optional: To add Boar's Head® Brown Sugar and Spice Ham Glaze, start by lightly scoring the surface of the ham with a sharp knife and patting a thin layer of glaze on the ham before roasting. If additional glaze is desired, apply when removing the foil during the roasting process.
- 09To carve, hold a carving knife at a slight angle against the ham, make a vertical slice from the top of ham down. Repeat cut at desired thickness until fully sliced.
- 10Tip: When slicing, use the entire length of the knife.
- 11Enjoy!
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