Our spiral ham for Easter 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, shipped frozen. Easter 2026 falls on Sunday, April 5, and this page covers the ham itself, how to heat it by the package, how much to buy, and how ordering works.
Check availability on the spiral sliced ham, or browse the farm shop. Every fact below is from our product and shipping pages or the USDA hams page, and the glaze and heating steps are the package’s own.
- The ham, from the product page
- How to heat and glaze it
- How much ham for the table
- Ordering: what the shipping page says
- Questions people ask
A spiral ham for Easter: what the product page says
The ham that only needs heating is a fully cooked, spiral sliced, bone in ham, and it carves itself at the table. That is what our product page describes, and the rest of the label is what sets it apart from a supermarket ham.
| Detail | What the product page says |
|---|---|
| Cut | Spiral sliced half ham, bone in, one per box |
| Cooked? | Fully cooked; may be served as is |
| Weight | 6 to 10 lb |
| Breed and raising | Heritage Duroc; family farms; crate free; antibiotic free |
| Cure and smoke | Uncured; slow smoked over real applewood |
| Glaze | Optional honey glaze packet included |
| Servings | About 5 per pound |
| Heating | 325°F, glaze first if desired, cover with foil, 10 minutes per pound, to about 135°F |
| Organic label? | Not claimed on the page |
| Stock | Check the product page for current availability |
People searching “organic spiral ham” land here, so the plain answer: our product page makes no organic claim, so do not read one in. What it does claim is Heritage Duroc, crate free, and antibiotic free, and we explained the heritage label in what heritage pork means. We also wrote up the same ham for December in which Christmas ham to order.
How to heat and glaze a spiral ham for Easter
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; the full weight chart is in our spiral ham cooking time chart.
USDA’s hams and food safety page gives its general rule separately: cooked hams packaged in USDA inspected plants are reheated 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. The package does not call for water in the pan, and neither does USDA’s spiral ham instruction; the foil is the moisture step.
The glaze packet goes on before heating, per the package. If you want to make your own, our spiral ham glaze post covers it, and how to cook a spiral ham walks through the whole method. For sides and wine, our older post on heritage pork pairings for every season covers sides and pairings by season.
How much ham for the Easter table
The package says about 5 servings per pound, which is a buffet slice count. For a sit down dinner we plan by bone in weight at about half a pound per adult, the model we laid out in how much ham per person. On that model a 7 lb ham serves about 14 adults, an 8 lb ham about 16, and a 10 lb ham about 20.
The ham ships at whatever weight is in the box, between 6 and 10 lb, so plan on the low end if the count is tight. Leftovers keep 3 to 5 days in the refrigerator for a cooked half ham and 1 to 2 months in the freezer, per USDA, and we put them to work in leftover ham recipes.
Ordering: what the shipping page says
Our shipping page says orders placed Tuesday through Friday deliver by FedEx the following Friday, Saturday, or Sunday unless expedited shipping is chosen, that a specific arrival day cannot be guaranteed, and that holiday weeks are excluded. The box ships frozen with dry ice, is left at the door with no signature, and should go into the refrigerator or freezer the same day it arrives.
| Step | What to do | Source |
|---|---|---|
| Order | Check the product page for stock and the shipping page for the current policy; checkout shows the delivery window | Product and shipping pages |
| Box arrives | Check that it is frozen or below 40°F, then refrigerator or freezer the same day | Shipping page; USDA mail order page |
| Thaw | In the refrigerator; the days it takes depend on the weight | USDA hams page |
| Easter Sunday | Heat by the package: 325°F, foil, 10 minutes per pound, to about 135°F | Package |
| After | Refrigerate leftovers; 3 to 5 days for a cooked half ham | USDA hams page |
We do not give an order by date or a timetable, because the shipping page does not list one and holiday weeks can shift the schedule. Checkout shows the current delivery window; that window, plus the refrigerator thaw, is your plan. The shop shows what is available today.
Questions people ask about a spiral ham for Easter
What kind of ham do you eat on Easter?
The kind that only needs heating is a fully cooked, bone in, spiral sliced ham, and it carves itself at the table. Ours is that kind: a fully cooked spiral sliced half ham, 6 to 10 lb, with a honey glaze packet.
How many will a 7 lb ham feed?
About 14 adults as the main course at half a pound of bone in ham each, or about 35 buffet slices at the package’s 5 servings per pound.
Should you bake a ham covered or uncovered?
Covered. Our package says to cover the ham with foil, and USDA’s spiral ham instruction says the same.
What is the best ham to buy for Easter?
We do not rank hams. Ours is a fully cooked, uncured, applewood smoked spiral sliced half ham from Heritage Duroc hogs raised crate free and antibiotic free, and every one of those words is on the product page.
Thaw in the refrigerator, heat covered at 325°F, carve. That is the whole plan for our spiral ham for Easter, and the product and shipping pages carry the current availability and schedule.
Check availability on the spiral sliced ham, or see what is in the farm shop today.