The Perfect Holiday Ham

Do you remember Grandma’s Easter Ham? Tender and juicy, it had a flavor you just couldn’t get enough of! Like most grandmothers, she probably had a few secrets -- a good butcher, a handful of good recipes, and a lot of love.

A butcher is still the best place to buy a ham. We contract the best smokehouses in the area to naturally wood smoke us a variety of premium hams good enough to please our “Foodie” guests. Sourcing great foods is what we do best – and we’re confident our hams will outshine most others in town, and at very competitive prices.

Selecting a Ham
We’ve got the perfect ham in your favorite style!

Old Fashion Bone In Hams
Premium shankless pork legs from Iowa, perfectly cured and slow smoked over hickory and apple. Torch-glazed in house with our homemade Maple Brown Sugar Glaze. Half hams, 7-8 pounds. Whole hams, 14-16 pounds - please preorder whole hams, supply is limited.

Spiral Sliced Bone-In Ham Half
A spiral-sliced version of our Old Fashion Bone-In Ham, hand glazed at Tony’s. Half hams, 7-9 pounds. No pre-orders needed.

Buffet Hams (Single Muscle Hams)
An ultra-premium boneless ham made from a single muscle, so there is no internal fat or seams. At only 2.5 pounds, it’s perfect for smaller gatherings.

Kurobuta Ham
This heritage breed also known as Berkshire is considered the world’s finest pork. Raised naturally by small family farmers, the hams are tender, juicy and the finest you will ever taste.

Holiday Ham Tips

Roasting and Glazing Instructions
Preheat oven to 250-300 degrees. Place ham in a heavy roasting pan, add 1-2 cups water, tent with foil, and roast from 10-12 minutes per pound. Remove foil final 1/3 of cooking time, and glaze as desired. Remove from oven at 140 degrees internal, and rest for 10 minutes before slicing and serving.

Ham is perfectly safe held at room temperature for up to 2 hours for service.

Bone-in Ham Slicing Tips
Place the ham on its side. Steady the ham with a fork and cut several long slices off the thin side and turn the ham onto its cut surface. Make perpendicular slices to the leg bone. To loosen the slices, cut along the leg bone, removing each slice with the fork.

Bone In Ham Slicing Video Demo