Hofmann Hickory Smoked Boneless Half Ham - Preparation & Recipes

Hofmann Hickory Smoked Boneless Half Ham - Preparation & Recipes
Cooking a ham for a holiday or special dinner is a treat for the senses. Your ham should look, smell and taste heavenly. Here are some options for preparing your Hofmann Hickory Smoked Boneless Half Ham.

Cooking Your Hofmann Hickory Smoked Boneless ½ Ham
1.) Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
2.) Preheat the oven to 375˚F.
3.) Remove the packaging from the ham.
4.) Crosshatch the ham, scoring the outside of the ham with a knife in a diamond pattern, approximately ¼” deep. This allows the juices and glaze to penetrate the surface of the meat.
5.) Put ham, flat-side down in a roasting pan, add ¼ inch of water to the bottom of the pan, and place on a middle rack of the oven.
6.) Pour ½ cup of orange juice (if glaze option 1 – if option 2, use just water from pan) over ham and baste every 10 minutes with juices for 30 minutes.
7.) Mix together the glaze ingredients and whisk. If the water in the bottom of the pan has evaporated, add more.
8.) Increase oven temperature between 400˚F-425˚ F depending on the oven. Spread the glaze mixture evenly over the exposed portion of the ham or brush to coat. Cover with foil for 30 minutes and uncover for another 30 minutes - baking for about 60 minutes (90 min total for 6-7lb ham), until the glaze caramelizes, and a slight crust develops - Roast until thermometer inserted into thick area of ham reaches 130˚F (about 15 minutes per pound total time in oven)

Easy Ham Glazes
Option 1 Glaze:
½ cup brown sugar
1 tablespoon honey
½ cup orange juice (to use prior to glazing)
1 tablespoon orange juice (to use in glaze mixture)
1 tablespoon Hofmann German Style Mustard

Option 2 Glaze:
½ cup brown sugar
½ cup real maple syrup
1 tablespoon white wine vinegar
½ teaspoon mustard powder
1 (8 oz) can of crushed pineapple (save until the last 30 min of baking and cover top of ham)

One of our Hofmann Team Members, Mark Hall, has his own special twist on a holiday ham.

Mark’s Riesling Peach Glazed Ham
• prep time - 20 mins
• cook time - 2 hrs
• total time- 2 hrs 20 mins

• 6-7 lb Hofmann Ham
• 1 1/2 cups Riesling wine or other sweet white wine
• 3 springs fresh thyme
• 1 shallot minced
• 2 1/2 ounce cups peach preserves from jar
• 3/4 cup light brown sugar packed
• 1/2 cup stone ground mustard
• 1 teaspoon fine sea salt

1.) Preheat oven to 350 degrees and prepare a roasting pan with elevated rack, lightly coating it with cooking spray.
2.) In a medium saucepan, bring Riesling, thyme and shallot to a simmer for approximately 10 minutes, or until the mixture starts to reduce.
3.) Remove thyme stalks and stir in peach preserves, brown sugar, stone ground mustard and salt, continue to heat for an additional 4-5 minutes. Mixture should be liquid, but lumpy and sticky.
4.) Brush half of peach glaze over ham, making sure to get into all of the nooks.
5.) Bake for 2 hours, basting with remaining peach glaze every 20-30 minutes.
6.) When top starts to brown and crust, loosely place a piece of aluminum foil over top (approximately 1 hour to 90 minutes into cooking).
7.) Remove and let stand 15 minutes before slicing and serving...enjoy!