$129.99
Shipping calculated at checkout.
Old Fashioned Bone-In Smoked Ham: The Classic Centerpiece
Ossian's Old Fashioned Bone-In Smoked Ham has been their top-selling ham by volume for over 50 years, and for good reason. It's collar cut, a traditional butcher's method that locks in natural juices and flavor. The result is a richly marbled, deeply savory ham that holds its shape on the platter.
The shank bone stays in for full flavor, and it's perfect for a proper pot of ham and bean soup once the main event is over.
At 18–20 lbs, it's a statement piece for holidays and big gatherings. These hams are hickory smoked in small batches and ready to cook, not precooked, so plan on about 5½ to 6½ hours in the oven and finish it your way.
Want it easier? The Old Fashioned Boneless Whole Ham is the same Ossian hickory smoke, fully cooked, and warms in about 2 hours. It feeds nearly the same table (20–25) for $10 less, and every slice is meat. Pick the bone-in if you want the classic look and a bone for the soup pot.
The classic centerpiece, and a ham bone for the soup pot.
At a glance
| Weight |
18–20 lb, collar cut, shank bone in |
| Serves |
20–25 as the main dish |
| Cooked? |
No. Ready to cook, not precooked. |
| Oven time |
325°F, covered, 18–20 min per lb to 145°F (about 5½ to 6½ hours) |
| Thawing |
3–4 days in the refrigerator |
| Ships |
Frozen with dry ice. Ship Now (3–5 days), Nov. 16th, or Dec. 14th |
| Smoked by |
Ossian Smoked Meats, Ossian, Indiana, since 1946 |
Details
- Whole bone-in Old Fashioned smoked ham, collar cut, shank bone in, 18–20 lbs average
- Hickory smoked in small batches by Ossian Smoked Meats, Ossian, Indiana (est. 1946)
- Ready to cook, not precooked
- Serves 20–25
- Vacuum sealed and ships frozen with dry ice. Choose "Ship Now" or a holiday ship date at checkout
FAQ
Is it fully cooked?
No. This is a smoked, ready-to-cook ham. Bake at 325°F, covered, with a cup or two of water in the pan, about 18–20 minutes per pound until a thermometer in the thickest part (away from the bone) reads 145°F. For an 18–20 lb ham that's about 5½ to 6½ hours. Rest 15 minutes before carving. Glaze uncovered for the last 20–30 minutes if you like.
Should I get the bone-in or the boneless?
Get the bone-in for the traditional look, the deepest flavor, and a bone for beans or soup. If you'd rather skip the long oven time and the carving, the boneless whole is fully cooked and ready in about 2 hours. Full comparison.
When should I order for the holidays?
Pick the ship date that lands the week you need it. A ham this size needs three to four days to thaw in the refrigerator, so a Wednesday-to-Friday arrival is right for the following week's table.
How should I store it?
Keep frozen until several days before you need it. Thaw in the refrigerator, then keep refrigerated. Save the bone for ham and bean soup.
How is this different from a country ham?
This is a city ham: wet-cured, mild, and moist. Country ham is dry-cured with salt and much saltier. If you're after the traditional Southern kind, see our country ham guide.
Explore more City Ham →
