Guide: Storage, Heating & More

A Dakin Farm Spiral Sliced Ham is a very special ham! Please follow these instructions for the Bone-In or Boneless Spiral Sliced Ham to enhance the ease of serving and to maintain its peak flavor.

Important Note If you plan to use your ham within seven days of its arrival, refrigerate immediately. If you plan on keeping a spiral ham more than seven days before it is served, you must freeze the ham to maintain its quality.

Freezing A spiral ham will freeze well and may be kept frozen for up to 12 weeks without loss of flavor.

Thawing To thaw a frozen spiral ham it is best to plan ahead and allow the ham to thaw for three days in your refrigerator. If time does not allow, you may wish to leave the ham at room temperature or even immerse a tightly packaged ham in cool water to hasten the thawing time. If these quicker thawing methods are used, please check the ham frequently and make sure it is placed under refrigeration as soon as it is adequately thawed.

Serving Cool or Room Temperature The most popular way to serve a Spiral Sliced Ham is cool or at room temperature. These hams are already fully cooked. When served in this manner each slice of ham will remain perfectly moist and will retain the maximum amount of the special maple-glaze we have painstakingly applied by hand.

Serving Warm Many people prefer to serve Spiral Sliced Hams warm from the oven. This is fine provided extra care is taken not to dry out the ham or have the special glaze simply melt off the meat. To maintain its integrity while warming, please follow these directions:

1. Pre-heat oven to 350° F.
2. Remove the ham from all of its original packaging.
3. Wrap the ham in tin foil to retain moisture and the maple-glaze.
4. Place the wrapped ham in a roasting pan in the center of the oven.
5. Gently warm the ham for approximately 10 minutes per pound or until warmed through.
6. Check ham frequently to ensure that the slices do not become dried out.

Final Preparation
The spiral slices will release most easily if you make a final cut on the three seam lines of the ham (see illustration). With a sharp knife make the cut perpendicular to the bone on each seam line. You may also want to make a small circle cut around the bone. After the final cuts are made, you or your guests will be able to lift perfect slices off the ham with ease.

Boneless Spiral Sliced Ham
To serve, simply loosen the slices with a sharp knife and cut through the center of the meat where the slices are joined.