Helpful Hints

Heating

If only a few slices of Honey Ham by Léon are needed, heat them in a skillet for 3 minutes. Prior to heating a half ham let it get to room temperature first. Remove it from the refrigerator and let it sit at room temperature for approximately 45 minutes, remove the polyethylene bag and loosen foil. Place the whole or half ham in a preheated 260° oven for 10 min. per pound. Just heat through (do not bake) as your Honey Ham by Léon is fully cooked. For microwave heating consult your microwave instruction manual.

Refrigerating

A Honey Ham by Léon should keep up to one week under proper refrigeration. Because of poorer refrigeration, the hams of 20 years ago had a very high salt content and while they were less perishable, they were also very salty. Honey Hams by Léon are processed to produce a far superior flavor and tenderness, not to keep indefinitely.

Freezing

If not to be consumed in one week or less uncooked portions should be frozen as soon as possible. Honey Hams by Léon can be frozen for up to 2 months. Package meal size portions in tightly wrapped aluminum foil. Thaw portions as needed for 24 hours in the refrigerator. Half hams require 36-48 hours to thaw in the refrigerator.

Slicing Instructions

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Spiral Slicing is a method of slicing the meat around and around the bone in a spiral manner so that the slices remain in place, and any cut made lengthwise releases the slices.

Removing Spiral Slices

On a half ham
First cut around the center bone with a narrow knife to release the slices from the bone. Next, cut lengthwise back through the spiral slices. (Cutting through the natural muscle lines will give you thirds of full slices to serve.)