How to Cook the Perfect Holiday Ham

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November 21, 2019

Autumn is upon us, and so are the holiday dinners. Different foods come to mind, but one of the most delicious options is a delectable holiday ham. No matter how you choose to prepare it, ham is a mouthwatering and beautiful centerpiece for your holiday feast.

We at Seven Sons Farms know how to make the perfect holiday ham, and we're here to share our secrets!

How Do I Choose a Ham?

The first things to know about holiday hams are where to get one and what qualities to seek. Here, we'll talk about buying from a grocery store versus buying locally or from a farm and how to select the perfect ham.

Grocery Store vs Farm

One consideration when buying a holiday ham is whether you should buy from a local, family-owned business versus the grocery store. Nowadays it's possible to buy local at your convenience. Additional benefits of buying local include:

- Knowing the source of your meat
- Knowing where your money goes
- Putting money back into the local economy

Seven Sons Farms is a family-owned farm, and we offer a variety of sliced ham and whole roast options in different sized packages, to fit any family's needs. Check out this natural, sugar-free smoked ham roast that we offer in our shop.

Pre-Cooked or Raw?

Ham typically does not need to be cooked before eating it. This is because it is usually cured, smoked, or baked before it is sold, a process known as "pre-cooking".

Pre-cooked ham can be eaten as-is, but it could be roasted to warm and flavor before eating. Cured ham must be refrigerated at 40 degrees Fahrenheit or below. The type of ham can be identified by the packaging.

If purchasing raw, the meat needs to be cooked prior to eating. Raw hams are marketed as "fresh".

It is possible, although less common, to purchase a ham uncooked or raw.

Size

When planning a holiday dinner, you should estimate about a quarter-to half-pound per person for a boneless ham and a half to three-quarters of a pound per person for a bone-in ham. Bone-in hams can weigh between 10-18 pounds, and boneless weigh in at around 7-10 points.

Finally, if you're baking your ham at home, keep in mind that ham typically loses 15-22% of its weight when baked.

Bone-In versus Bone-Out

Bone-out ham is more convenient to eat, but bone-in ham is more flavorful. In addition, the bone can be used to flavor different soups and stews.

Ham Steaks

We generally know steaks as beef, but hams can be made into steak cuts, too! Ham steaks are center-cut slices of ham, ranging in thickness from 3/8 inch to 1 inch thick. Depending on your holiday dinner, ham steaks can be an alternative to a whole ham.

Ham steaks can be grilled, fried, or baked. They can also be glazed before cooking for added flavor!

What Is the Best Method for Cooking Ham?

As we've said, ham typically comes pre-cooked by means of curing or smoking. In this section, we'll cover the best cooking methods for ham. You CAN actually grill or deep-fry ham, but these are our tried and true recommendations:

Baking

Baking is the traditional method for cooking a raw ham, and even cooked hams can benefit from a quick warm-up in the oven.

For hams labeled "Cook Before Eating" or "Fresh Ham", place the ham on a rack in a roasting pan. For hams between 10-15 pounds, cook for 18-20 minutes per pound. For a ham weighing 5-7 pounds (usually a half-ham), cook for 20 minutes per pound.

For hams that come fully cooked, place the ham in the oven in the same configuration as above. For hams between 10-15 pounds, bake for 15-18 minutes per pound. For a ham weighing 5-7 pounds, bake for 18-24 minutes per pound.

Boiling

Ham can be kept moist through this cooking method, and flavors can be enhanced by adding organic vegetables, herbs, and spices to the water while it boils.

Place the ham in a large pot, cover with water, and add the desired herbs and spices to the water. Boil the water then turn the heat back down so the water is barely bubbling. Cover and cook for 20 minutes per pound of meat. After cooking, leave the meat in the water until it's fully cooled to prevent the meat from drying.

Ham Crusting and Seasoning

Hams are different from beef or poultry in that most of the flavoring is from seasoning in a crust or glaze. In this section, we'll cover different crusts you can put on your ham to make the outside textured and flavorful.

Brown Sugar Crust

Brown sugar creates a crispy and sweet carmelization on the outside of the ham while keeping the inside smoky and delicious. When purchasing a whole ham, consider crusting the outside of your ham with brown sugar and other spices such as nutmeg, cinnamon, and clove.

Mustard and Herb Crust

Using mustard, thyme, cumin, and breadcrumbs in a crust will cut through the fat and enhance the already smoky flavor of the ham. It also gives it a fantastic texture.

Nuts and Cereal

Combining nuts such as almonds with cereal such as crushed corn flakes can add interesting texture to the outside of the ham. Use in combination with a glaze (such as the one we've recommended below) to lock in moisture and enhance flavors.

Ham Marinade

Ham can be marinated overnight to soak in flavors and keep in moisture. Try mixing some ginger ale and pineapple juice with brown sugar, cider vinegar, and spices. Marinating your ham will take away any extra saltiness and add delicious savory flavor.

Glazing

Glazing can be considered Part 2 of seasoning a ham. Glazes take only a few minutes to make, and they add flavor, color, and shine. Remember to score the skin of the whole ham (1-inch diamonds 1/4 inch deep) to allow the glaze to penetrate the thick skin and fully flavor the meat.

Whatever glaze you choose to enhance your ham, always save some of the glaze (if possible)! You can add it to some biscuits or sandwiches as leftovers!

Pineapple Glaze

Pineapple glaze is a classic for any kind of ham. The pineapple glaze can be used in combination with brown sugar for added sweetness.

Mix one cup of brown sugar with 12 ounces of pineapple juice. If the ham is bought uncooked, pour half of the mixture over the ham about one hour before it's finished cooking, and pour the rest over the ham 30 minutes before cooking is complete.

If the ham is pre-cooked, pour half of the mixture before placing it in the oven and the other half when the ham has been in the oven for at least ten minutes.

Stout Glaze

This recipe uses Irish stout (or apple cider), honey, and butter. Combine all ingredients and bring to a boil, then simmer uncovered for about ten minutes. If purchased uncooked, brush the ham with the glaze about 20 minutes before cooking is complete. If purchased pre-cooked, brush the glaze on before heating the ham.

Apricot Cherry Glaze

This recipe combines fruit preserves with lemon juice for a tangy and sweet twist. Combine a half cup of apricot preserves with a half cup of cherry preserves, add a tablespoon of lemon juice, and mix. If purchased uncooked, brush the ham with the glaze about 20 minutes before cooking is complete. If purchased pre-cooked, brush the glaze on before heating the ham.

Maple Pecan Glaze

This recipe is great for Thanksgiving or Christmas dinners. Take one cup of maple syrup, one cup of orange marmalade, one tablespoon of butter, and one-half cup of toasted pecans. Combine all wet ingredients and heat until bubbling, then stir in the pecans. This glaze adds a crunch factor to the ham.

Side Dishes for Ham

To accompany your holiday ham, we can suggest a multitude of side dishes, but fresh, organic vegetables from a local farm source can accompany any dinner.

Mashed Potatoes

Mashed potatoes are a classic for any dinner, especially around the holidays. Try combining different kinds of potatoes, such as Russet and Yukon Gold to get different textures. Use lots of grassfed butter and don't be afraid of the salt and pepper when seasoning!

Green Bean Casserole

Green bean casserole is another holiday hit. In combination with cream sauce, fresh mushrooms, and a crunchy fried onion topping, this side dish is sure to satisfy. Add in some shredded cheddar as well if you're a cheese lover.

Cornbread

Homemade cornbread tastes much better than box mixes and takes only a little more effort to make. It's a classic that can go with any main dish.

Roasted Vegetables

Amid all the casseroles and breads, it's nice to get some simple and flavorful vegetables to accompany the ham centerpiece. Try roasting vegetables with some thyme and rosemary for an out-of-this-world aromatic feel.

What To Do with Leftovers

Cooked ham can last in the refrigerator for about 5 days, but it can be frozen for up to three months. There are tons of recipes to create with leftover holiday ham! Whether you prefer a hearty ham and corn chowder or a ham hash, there are plenty of satisfying recipes for leftovers. Here are a few ideas:

- Make some Ham and Bean soup
- Cook up a tasty omelet
- Throw together a delicious sandwich with mustard and swiss cheese
- Slice or chop up some ham for use as a pizza topping (with or without chunks of pineapple)

Final Thoughts

Ham is one of those amazing centerpiece dishes that leaves us just wanting more. If you'd like to know more about cooking a holiday ham, or if you have any tips and tricks you'd like to share, leave a comment below or contact us today!

Explore our selection of pasture-raised pork hams in our store!

Product Guides

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/