Pratt’s Hams

Since 1979

It’s not a Holiday without a Pratt’s Ham

When you give Pratt’s Honey Glazed Ham this holiday season, you’ll have everyone singing Ham-E-Lujah! After a slow smoking process, each Pratt’s ham is glazed by hand with a special blend of rich honey and savory spices sealing in the delicate smoked flavor. Fully cooked, spiral sliced and ready to enjoy, our ham makes the perfect corporate or personal gifts.

Our Hams

Ham Sizes

Half Hams

7 lbs

Dinner Servings / Buffet Servings

12 / 18

8 lbs

Dinner Servings / Buffet Servings

14 / 21

9 lbs

Dinner Servings / Buffet Servings

16 / 24

Bonesless Hams

3-4 lbs Half Ham

Dinner Servings / Buffet Servings

14 / 18

Honey Glazed Ham 101

How to Carve Like a Pro

Our hams are processed with a mild cure to produce a superior flavor and should be kept refrigerated until you are ready to serve it. FREEZING: If your ham is not consumed within one week, it should be frozen by packing tightly in aluminum foil. When frozen, the ham will keep 6-8 weeks and is easily thawed by allowing a full 24 hours in the refrigerator. SERVING TEMPERATURE: Our Honey Glazed Hams are fully cooked and ready to eat. They are best served cold or at room temperature. If desired, it may be heated by placing it with the foil slightly open on the top rack of a 250º oven for 6-8 minutes per pound. You may also add a few drops of water to create a steam effect. Do not overheat or bake for long because you will make the ham too dry and you won’t be happy.

CARVING AND SERVING: To carve a half ham, insert your knife into the ham at the bone and cut around the bone. Then make cuts along the natural fat lines on the surface of the ham. Cut first along (A) and then down each side parallel to the bone as far as desired. The top section slices can then be removed. Then cut along (B) to remove the lower right section and (C) to remove the lower left section. To carve a whole ham, begin carving at the large (butt) end of the ham which is not spiral sliced. Remove enough slices to expose the aitch-bone (ball in socket). This can be removed with a twisting motion. Now you can proceed as if it is a half ham.