Discover why corporate gifting still drives business success in 2026. Learn strategic timing and premium gift selection, including gourmet Virginia ham

Bone-in or boneless, deciding on your ham comes down to more than personal preference. We break down the real differences in flavor, texture, cooking time, and value, so you know exactly what you're getting before it hits the oven.

"Uncured" ham sounds like the healthier choice, but the label is more marketing than fact. We break down what actually separates cured from uncured ham, whether "uncured" is safer or healthier, and which one belongs on your table.

A spiral ham arrives pre-sliced and fully cooked, but warming it the right way makes all the difference. Here's how to get the most out of a Padow's country spiral ham, from oven to table.

A bone-in ham is the kind of centerpiece that makes a meal feel like an event. Padow's bone-in hams arrive fully cooked, so the only job at home is warming it through. Here's everything you need to know about how to bake a bone-in ham, how long it should cook, how to carve it, and what to do with the leftovers.

Looking for Father's Day brunch ideas that actually impress Dad? Start with Padow's country ham, then layer in warm biscuits, creamy grits, and all the sides he loves. Here's how to pull it together in one easy spread.

Spiral ham is the easiest way to feed a crowd without the fuss. Learn how to cook, carve, glaze, and serve a Padow's spiral ham, plus tips on freezing leftovers and building the ultimate charcuterie spread.

Not all ham is created equal. Most deli ham you'll find at the grocery counter is a reformed product, assembled from multiple pork pieces, injected with brine, and loaded with additives like phosphates and sodium nitrite. Authentic Virginia country ham, like the kind Padow's Hams Co. has been making in Richmond since 1936, starts with a single whole muscle cut and two ingredients: pork and salt.