Our Duroc ham is the spiral sliced ham: a fully cooked, uncured, spiral sliced half ham from Heritage Duroc hogs, smoked over applewood, 6 to 10 lb, with an optional honey glaze packet, sold one to a box and shipped frozen. It sells out around the holidays, so the product page is the place to check availability first.
Check availability on the spiral sliced ham, or browse the farm shop if it is out. Below are the product facts in one table, how it ships, how much to buy, how to heat it, and then what the breed name means.
- The ham, from the product page
- Shipping and how much to buy
- How to heat it
- What Duroc means on the label
- Questions people ask
The Duroc ham, from the product page
| Detail | What the product page says |
|---|---|
| Breed | Heritage Duroc |
| Cut | Spiral sliced half ham, one per box |
| Cure | Labeled uncured (the page does not list the cure ingredients) |
| Smoke | Slow smoked over real applewood |
| Cooked? | Fully cooked; may be served as is |
| Weight | 6 to 10 lb |
| Glaze | Optional honey glaze packet included |
| Servings | About 5 per pound |
| Raising | Family farms; crate free; antibiotic free |
| Heating | 325°F, glaze first if desired, cover with foil, 10 minutes per pound, to about 135°F |
| Stock (September 2026) | Out of stock; check the page |
The hogs behind it are raised on Iowa family farms with no antibiotics ever and no gestation or farrowing crates, per our story and Porkology pages. The product page makes no organic claim. “Uncured” carries the USDA label meaning, no added nitrite, per the USDA labeling rule; what the cure uses instead is not listed on the page, so we do not say.
Shipping and how much Duroc ham to buy
Shipping is frozen with dry ice by FedEx: orders placed Tuesday through Friday arrive the following Friday, Saturday, or Sunday, left at the door with no signature, and holiday weeks can shift that, per our shipping page. Put the box in the freezer the day it lands.
The package says about 5 servings per pound, a buffet slice count. For a sit down dinner we plan by bone in weight, about half a pound per adult, and we laid the math out in how much ham per person.
Gift ham? At checkout you can ship to a different address and add a gift message of up to 120 characters; tell the person it is coming, because the box is left at the door. Leftovers keep 3 to 5 days in the fridge for a cooked half ham, per USDA’s storage table, and we put them to work in leftover ham recipes.
How to heat the ham
Follow the package: heat the oven to 325°F, prepare and apply the included honey glaze if you want it, put the ham in a pan and cover it with foil, and heat 10 minutes per pound or until the center reaches about 135°F. An 8 lb ham takes about 80 minutes.
USDA’s hams and food safety page gives its general guidance separately: reheat cooked hams packaged in USDA inspected plants to 140°F, in an oven set no lower than 325°F, with spiral sliced hams covered in foil at about 10 minutes per pound.
Pound by pound times are in how to cook a spiral ham, which walks the package method step by step; a brown sugar option is in spiral ham glaze.
What Duroc means on the label
Duroc is a red American breed. The Oklahoma State University Duroc page traces it to two strains of red hogs, the Jersey Red of New Jersey and the Duroc of New York, with the Jersey Red line established before 1850.
Our Porkology page calls it a 175 year old Duroc Heritage Breed, known for its rich red color and its juicy, tender, flavorful meat. “Heritage Duroc” is our product language for that history and purebred lineage; it is not the Livestock Conservancy’s standard, which requires a breed that is or has been on its priority list, and Duroc is not on that list.
We explained the two meanings in heritage pig breeds, compared the meat in Duroc pork vs regular pork, and told the hog’s story in the heritage breed Duroc pig.
Questions people ask about Duroc ham
What is a Duroc ham?
A ham from a Duroc hog, the red American breed. Ours is a fully cooked, uncured, spiral sliced half ham, smoked over applewood, 6 to 10 lb.
Is Duroc ham good?
We think so, and the reason is the breed, which our Porkology page describes as juicy, tender, and flavorful. Taste is yours to judge.
How do you cook a Duroc ham?
Ours is fully cooked, so you heat it: 325°F, covered with foil, 10 minutes per pound, to about 135°F per the package. USDA’s general figure for cooked hams from inspected plants is 140°F.
Should you bake a ham covered or uncovered?
Covered. Both our package and USDA say to cover a spiral sliced ham with foil while it heats.
How long do I cook a ham that is already fully cooked?
About 10 minutes per pound at 325°F, covered, until the center reaches about 135°F per the package. It only needs to be warmed through.
One ham, one table. A Duroc ham from our farm shop is fully cooked, spiral sliced, and applewood smoked, from a red heritage hog raised crate free on Iowa family farms; the only work left is a covered pan and a 325°F oven.
Check availability on the spiral sliced ham, or browse the farm shop for the rest of the line.