How-to-Ham Tips (with glaze recipe)

How-to-Ham Tips (with glaze recipe)

We want to ensure you fully enjoy your pasture raised ham from Grass Roots. So we’ve put together a few tips on thawing, warming and glazing your ham.



Your ham arrived and it looks great! But it’s frozen, so now what?

Step one— store it in your freezer. A few days before you are ready to serve, start making your thawing plan. Here are some suggestions.

The safest way to thaw any meat is to move it from the freezer to the fridge. We usually advise planning for about 4 to 6 hours per pound to fully thaw a whole ham, and small hams will be on the shorter side.

Cold-water thawing is faster than refrigerator thawing but requires more attention. If you choose this method—put your ham in a leak-proof plastic bag, submerge it in cold tap water, and change the water every 30 minutes. This technique requires about 30 minutes per pound.

Another one of our favorite things about ham? If you’re so inclined, you can dig in as soon as it is defrosted!


Grass Roots hams are fully-cooked, which means they are ready to eat when you are. They are gently smoked and cooked to the perfect level of doneness, so technically they can be safely served right out of your refrigerator. But lots of people enjoy ham when it’s been warmed, so here are a few tips for heating that will ensure your meat retains its moisture.

When preparing your ham, allow it to sit at room temperature for 30 minutes before placing it in the oven. This will produce a more juicy, evenly cooked ham.


While your ham is resting, preheat the oven to 325°F. Place a rack inside of a roasting pan, and pour enough water to cover the bottom of the pan.

Wrap the ham in aluminum foil, then place on the rack.

Warm in the oven for about 15 minutes per pound, until your meat thermometer reads 140°F.


Our hams are so delicious, they don’t need a glaze. But if you’re looking to be creative or want to sweeten up your ham, here are some general ideas:

  • Sweet: Brown sugar, honey and marmalade or apricot jam create that beautiful sticky exterior when caramelized
  • Tangy: Orange or pineapple juice, cider or balsamic vinegar, or other citrus fruit balance out the sweet
  • Herbs, Spices and Condiments: Garlic, rosemary, thyme, parsley, cloves, cinnamon, cumin and mustard are all great companions to your glaze


Less is more. Keep it simple to allow the natural complex flavors of the ham to shine through. Simply stir your glaze ingredients together over low heat until the sugar melts.


Light brown sugar packed
1 cup
Honey or maple syrup
1/2 cup
Whole grain mustard
1/4 cup
Dried tarragon
2 tsp


  • Aluminum foil-lined pan
  • Pastry brush or spoon
  • Baster


Preheat the oven to 325°F and move the rack to the lowest option. Place the ham cut-side down on an aluminum foil-lined pan.

Mix together ingredients. Brush the ham all over with some of the glaze using a pastry brush or spoon.

Bake uncovered for 21/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with the remaining glaze.

Remove the ham from the oven and spoon some of the pan drippings over it. Let glazed ham stand 10 minutes before slicing and serving.

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