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.
For the ultimate palate pleasing present, let Pratt’s Catering do the cooking this year with complete holiday meals prepared to order. Choose from our famous honey glazed hams or delicious whole roasted turkey with savory sides and delectable desserts.
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This form is for PICK-UP ONLY.
If you would like to ship a ham or turkey, visit our store.
24 hour notice required on all pick-up orders.
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.