The Slice is Already Right
but to serve warm, scroll on down
Step 1
This ham is fully cooked. To warm, preheat oven to 325°F and remove ham from packaging.
Step 2
Place ham, flat side down, into a 2-inch deep baking pan. Pour all juices remaining in the packaging over the ham along with 1/3 cup of water.
Step 3
Cover pan and ham tightly with aluminum foil.
Step 4
Bake approximately 15-20 minutes per pound or until ham is warmed through (to reach 130°F). Careful not to overheat.
Two Ways to Glaze
Crispy Dry Glaze (recommended)
- Take ham from oven and turn oven to broil.
- Remove aluminum foil. Using a fork, fan out the slices to allow even distribution of glaze throughout the ham.
- Baste the ham with juices from the pan. Then sprinkle 1/2 the packet of dry glaze over the ham, covering the surface with glaze, including between the slices. (Glaze packet is enough for 2 hams).
- Place the ham back in the oven and broil until the glaze is bubbly and melted to a golden bronze color.
- Watch broiling process closely to prevent overcooking the glaze and burning it.
- Remove from oven, place ham on platter, slice and serve immediately.
Wet Glaze
- Combine glaze packet contents with 3 Tbsp. water in a small saucepan.
- Heat on stove top, stirring constantly, until boiling.
- Remove from heat, cool slightly.
- Pour or brush over warm ham.
Pro Tips
Freezing is no friend to ham
Ham can safely stay unopened in the refrigerator until the use/freeze by date on the package. Storing fresh in the fridge will give you the best texture, just as the artisans intended.
Better to Undercook than Overcook
Warming a fully cooked ham is up to preference, but we advise pulling a ham out of the oven once the internal meat temp. is ~130°F. Temperature can rise another 10°F while at rest outside the oven.
The Glaze Can Wait
If applying a sugary, wet glaze, wait until 30 min. before cook time completes to avoid scorching it. After adding a layer of glaze, put ham back in the oven, uncovered. After 15 min., apply more glaze.
5th Generation
Family-Owned & Operated
Frick’s history dates clear back to 1896 when Edward Frick opened up a butcher shop in Washington, Missouri. The world’s a mighty different place today, but Frick’s is still a family business, making products in America’s heartland with pride. And if one thing’s been learned over 125 years in the meat business, it’s that flavor takes time.
More About Our StoryFrom American Farms
We Only Do Business with Suppliers We Trust
The meat used in Frick’s ham comes from Midwest farms, many of which are family owned & operated. Among them is Deppe Farms, located only 2 miles down the road from Frick’s.
Meet the Deppes
Our Supplier: Deppe Farms
Six family members across three generations are actively engaged in the Deppe farm business. They proudly build upon the family legacy, believing their passion drives their success.
Meet the Deppes
Our Supplier: Deppe Farms
Animal health and happiness are top priorities for the Deppes. Their open pen housing barn for expectant mother hogs gives the sows plenty of room to move, mingle and loaf.
Meet the Deppes
