This Holiday Ham post contains affiliate links and we may be compensated if you make a purchase.
By Alison Chew
Reviewed by Rebecca Housh, MS, RDN
The traditional Christmas or Holiday ham has been served at dinner tables around the world for centuries. The ham preparation, Holiday sides, and dessert vary by family, but everyone loves the star of the table and centerpiece The Ham.
We have rounded up the best Holiday Ham options from the top meat delivery services so that you can choose the type of ham (bone-in or boneless), the size (are you feeding 4, 6, 10+ this year), and other options to fit your needs.
Snake River Farms features a beautiful gourmet heritage breed Kurobuta ham, which is the Japanese term for “black hog”, and refers to the Berkshire variety. This highly marbled pork has a wonderful dark color, a firm texture, and a naturally smokey sweet flavor. All Snake River Farms animals are treated humanely and are raised on small family farms without hormones using a natural slow feed process.
Snake River Farms American Kurobuta Whole Bone-In Ham is around 16 lbs and serves between 13-16 people.
Crowd Cow brings you a smoked bone-in spiral-sliced ham from Pederson’s Natural Farms. Along with being extremely tasty, this ham is free from preservatives, sugar, nitrates, and artificial ingredients and is minimally processed.
Crowd Cow Bone-In Smoked Spiral-Sliced Holiday Ham has a light smoke finish, fully cooked, and 6 -10 lbs. Price is $47.99. Shop now >>
Fossil Farms brings you Berkshire Pork pasture-raised with care by family farmers in Iowa and New Jersey. These Berkshire pigs are raised without antibiotics, steroids, or hormones. This pork is prized for its marbling and sublime juicy flavor.
Fossil Farms Bone-In Smoked Berkshire Pork Holiday Ham is maple-cured with a light smoke finish, fully cooked and 8 -10 lbs. Price is $108. Shop now >>
For a limited time this holiday season, Holy Grail Steak Co. brings you the decadently delicious Kurobuta Holiday Ham. With impeccable breeding standards comes consistent and exceptional quality pork. “You can literally see the quality in the rich, red color of the meat, and each cut has lush marbling that results in a delicious flavor that is both tender and juicy.”
Holy Grail Steak Co Kurobuta Ham: $69 for 1 x boneless smoked ham ~ 4-6 lbs. Shop now >>
Steaks & Game bring you Berkshire ham that is loved for its marbling, juicy texture, and intense natural flavor. According to Steaks & Game, Berkshire pork is often referred to as “the Kobe Beef of pork” and is” vastly superior to grocery store pork, becoming the favorite choice among many prestigious restaurants, caterers and specialty stores.” Berkshire Pigs are raised humanely and are free from MSG, added hormones, artificial ingredients, or nitrates.
Steaks & Game Smoked Berkshire Boneless Ham: Deboned, rubbed with seasonings, and hot-smoked, 7.5 lbs, $88.12. Order now >>
Steaks & Game Smoked Hickory Berkshire Bone-In Ham: Hand-rubbed in natural spices and then hickory-smoked, 19 lbs, $196.84. Order now >>
Steaks & Game Berkshire Pork Ham, Steamship Round Bone-In Ham: 15 lbs, $129.60. Order now >>
D’Artagnan brings you pasture-raised Berkshire hogs free from antibiotics or hormones raised on small farms dedicated to humane and sustainable methods. The Berkshire ham boasts a tender texture and naturally juicy and flavorful meat.
D’Artagnan Berkshire Pork Bone-In Spiral Ham, Half: 8-10 lbs; Serves: 16-18; Cost: $120.99. Order now >>
D’Artagnan Berkshire Pork Bone-In Smoked Ham, Half: Smoked over real applewood; 8-10 lbs; Serves: 16-18; Cost: $107.99. Order now >>
D’Artagnan Berkshire Pork Boneless Smoked Ham, Half or Whole: Smoked over real applewood; 2.5-3.5 lbs OR 5-7 lbs; Serves: 5-7 OR 10-14; Cost: $43.99 – $82.99. Order now >>
Stock Yards has several different spiral-sliced Holiday hams to choose from in various flavors and sizes.
Price: starting at $79.99
Shipping: Starting at $33; the Continental United States
Order by: November 10th (Tip: Order in advance and select your delivery date!)
How Do I Cook A Ham?
Snake River Farms put together a great video with instructions on how to cook your Kurobuto Ham.
How to Cook a Ham
Christmas Fun Food Facts
Did you know…
Candy Canes were met to keep kids quiet. Apparently, they were invented in 1670, when the choirmaster of the Cologne Cathedral commissioned candies shaped like a shepherd’s crook so they could be handed out to children attending the church’s crèche scene in order to keep them quiet. They were white then, with stripes added later.
Dutch people leave shoes filled with food for St Nicholas’s donkeys, who leave small gifts in return.
Animal crackers were first introduced in 1902 around Christmas. The string on the box was originally intended to be used to hang the boxes on Christmas trees.
The tradition of putting tangerines in stockings comes from 12th-century French nuns who left socks full of fruits to the poor.
Originally, fruit cake was intended to last all year. They were originally baked at the end of the harvest season and saved to be eaten the following year.
In Japan, many households eat KFC on Christmas day.
In medieval Germany, apples, wafers, and cookies were common Christmas tree ornaments. As this tradition emerged, children began to notice the disappearance of these edible ornaments. The vanishing of decorations was blamed on Santa and it became a tradition to leave a plate of cookies by the fireplace to keep them warm for Santa’s snack.
Gingerbread houses originated in Germany during the sixteenth century and soon became associated with Christmas. The largest gingerbread house on record was erected at Traditions Golf Club in Byran, Texas, in 2013. It required a building permit and covered 40,000 cubic feet.
In 1607, the first eggnog made in the United States might have been sipped in Jamestown, according to reports by Captain John Smith. And December is National Eggnog month! Cheers!
This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy.
Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease.
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