Half spiral sliced ham, cut from a whole ham, with glazed slices fanning off the cut end

Spiral Sliced Half Ham

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$74.99
$74.99
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Half spiral sliced ham, cut from a whole ham, with glazed slices fanning off the cut end
  • Half spiral sliced ham, cut from a whole ham, with glazed slices fanning off the cut end
  • Half spiral sliced ham with full-size glazed slices laid out on a wooden board for serving
  • Half spiral sliced ham, cut from a whole ham, with glazed slices fanning off the cut end
  • Half spiral sliced ham with full-size glazed slices laid out on a wooden board for serving
Spiral Sliced Half Ham

Spiral Sliced Half Ham

Ossian Smoked Meats

$74.99
$74.99
Shipping calculated at checkout.
Ship Date

Ships frozen, packed with dry ice

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Half Bone-In Spiral Sliced Ham – Hickory Smoked with Brown Sugar Rub

All the flavor of the full-size spiral ham, sized for a smaller table. Ossian's half ham averages about 8 pounds and serves 10 to 12.

It's hickory smoked the old way and spiral sliced to the bone, so it comes apart in clean slices without a carving knife. The brown sugar rub caramelizes into the crust everybody goes back for.

Right for Thanksgiving, Christmas, or New Year's when you want a real bone-in ham without taking over the whole fridge. And the leftovers make the best sandwiches of the season.

Need to feed more? The Whole Spiral Sliced Ham runs about 17 lbs and serves 20+.

Explore more City Ham →
What's in the box
  • One half bone-in spiral sliced ham, approx. 8–8.5 lbs (serves 10–12)
  • Brown sugar rub packet
  • Hickory smoked, not fully cooked
Shipping & storage

Vacuum-sealed and shipped frozen in an insulated cooler with dry ice or gel packs.

Keep frozen until 2–3 days before you need it. Thaw in the refrigerator. Once thawed, keep refrigerated and heat within 7 days.
Cooking & serving
  • Smoked but not fully cooked. Must be heated before serving.
  • Place cut side down in a roasting pan with a cup of water, cover tightly with foil, and heat at 325°F for about 18–20 minutes per pound, until the center reaches 145°F.
  • In the last 20–30 minutes, uncover, apply the brown sugar rub, and let it caramelize.
  • Rest 15 minutes, then pull slices away from the bone.
The Maker

Ossian Smoked Meats has run the same brick smokehouse in Ossian, Indiana since 1946. Four generations of the same family on the cure room floor, hickory-smoking hams in small batches with methods that haven't changed because they don't need to.

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