A bone-in ham is the kind of centerpiece that makes a meal feel like an event. Whether you're hosting Easter dinner, building a Christmas spread, or pulling together a Sunday supper, a bone-in ham brings depth of flavor and a presentation that pre-sliced cuts simply can't match. At Padow's Hams Co., a family-led business based in Richmond, Virginia, since 1936, we've spent nearly a century perfecting the art of the cure. Our bone-in hams arrive fully cooked and ready to reheat, so the work at home is simply warming the ham through and getting it to the table.
What Is a Bone-In Ham?
A bone-in ham is exactly what it sounds like: a ham that has been cured and cooked with the bone left in. That bone matters more than people realize. It locks moisture into the meat, deepens the flavor, and gives the finished ham a richer, more savory profile than a boneless cut.
You'll see bone-in ham in a few different cuts. Padow's offers both whole and half bone-in hams, giving you options based on the size of your gathering. A whole bone-in ham makes a dramatic centerpiece and produces enough leftovers to last all week, while a half bone-in ham is the right pick for smaller tables, same depth of flavor, just a more manageable cut. Either way, the bone stays in, which is what gives the meat its signature richness.
How to Bake a Bone-In Ham in the Oven
Since Padow's hams arrive fully cooked, the goal is warming the ham through gently so the meat stays moist. Here's how to bake a bone-in ham the right way:
Step 1: Preheat Your Oven
Preheat your oven to 325°F. Low and slow is the rule. High heat will dry the edges before the center is warm.
Step 2: Prepare the Ham
Place your bone-in ham cut-side down in a roasting pan. Add about ¼ inch of water, broth, or apple juice to the bottom of the pan. The liquid creates steam that keeps the ham moist. Cover tightly with aluminum foil.
Step 3: Bake Low and Slow
Place the covered ham in the oven and let it warm gradually. A good rule of thumb is 12 to 15 minutes per pound. Use a meat thermometer inserted into the thickest part, away from the bone, aiming for 140°F.
Step 4: Apply a Glaze (Optional)
About 20 to 30 minutes before the ham is finished, remove the foil and brush on a glaze if you want one. Padow's jams, apple butter, or stoneground mustard make excellent finishes. That said, a Padow's bone-in ham is built around its distinct salt-cured flavor and stands on its own without a glaze.
Step 5: Rest Before Serving
Pull the ham out of the oven and let it rest for 10 to 15 minutes before carving. Resting lets the juices redistribute through the meat.
How Long to Cook a Bone In Ham
Cooking time depends on the size of your ham. Use this quick guide:
| Ham Weight | Approximate Cook Time at 325°F |
|---|---|
| 5 to 7 lbs | Approximately 1 to 1.5 hours |
| 7 to 10 lbs | Approximately 1.5 to 2.5 hours |
| 10 to 14 lbs | Approximately 2.5 to 3.5 hours |
Always check doneness with a meat thermometer rather than relying on time alone. Aim for 140°F for a fully cooked ham, or 165°F if reheating a ham that was previously frozen.
How to Carve and Slice a Bone-In Ham
Carving a bone-in ham looks harder than it is. Here's how to carve a ham with the bone in:
- Place the ham on a stable cutting board with the bone running parallel to you.
- Make a vertical cut down to the bone at one end to create a flat base. This keeps the ham steady.
- Starting from the flat end, slice thin pieces down toward the bone, keeping your knife angle consistent.
- Once you've worked through one side, rotate the ham and repeat.
- When you reach the bone, run your knife close along it to recover the smaller pieces for sandwiches or soup.
For sandwiches, slice thin. For plated meals, a slightly thicker cut holds up better. A sharp carving knife makes all of this easier.
Bone-In Ham Recipes for the Leftovers
A bone-in ham really earns its keep here. A holiday-sized ham feeds a crowd, then keeps giving for days afterward. Both the leftover meat and the bone are too valuable to toss.
Start with the bone. Ham bone soup is one of the most rewarding things you can make from leftovers. Drop the bone into a stockpot with onions, carrots, celery, and a bay leaf, cover with water, and simmer for two to three hours. Add split peas, white beans, or lentils and cook until tender for a hearty soup that costs almost nothing and feeds your family for days.
A few more bone in ham recipes worth trying:
- Ham and biscuit sandwiches on warm biscuits from Padow's buttermilk biscuit mix
- Ham and cheese pinwheels wrapped in crescent dough and baked golden, like our country ham and cheese pinwheels recipe
- Ham and grits with a fried egg on top, using Padow's stoneground white grits
- Cold ham sandwiches with sharp cheddar, pickles, and stoneground mustard
- Diced ham folded into scrambled eggs for an easy breakfast upgrade
- Ham-flavored greens or beans using the bone or chunks of leftover ham
Side Dishes to Serve with Bone-In Ham
A bone-in ham is the star, but the right sides tie the meal together. Classic Virginia pairings work beautifully:
- Buttermilk Biscuits: Use Padow's buttermilk biscuit mix for tender, flaky biscuits.
- Stoneground Grits: Creamy white grits balance the saltiness of the ham.
- Sweet Cornbread: A wedge of golden cornbread is a Southern staple alongside ham.
- Braised Greens: Collards or green beans cooked with the ham bone pull flavor from the centerpiece itself.
- Deviled Eggs: A classic crowd-pleaser for any ham-centered spread.
Order Your Padow's Bone-In Ham Online
You don't have to be in Richmond to enjoy a Padow's ham. We ship nationwide, delivering the salt-cured flavor of Virginia's most trusted country ham company directly to your door. Every bone-in ham reflects the same craftsmanship that has defined our family's business since 1936.
Whether you're planning a holiday dinner, stocking the fridge for easy meals, or sending a thoughtful food gift, a Padow's bone-in ham delivers on every level.
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