Choose a 6-7 lbs bone in or a 2.5 or 3.5 boneless ham.

Indulge in the rich, juicy flavors of our Mangalitsa Half Ham, weighing in at 6-7 lbs of pure deliciousness. Naturally flavorful and hickory maple sugar-cured, this ham is a true delicacy that will take your taste buds on a journey. With its buttery, rich, and moist texture, our Mangalitsa Half Ham is well-marbled, yet cleaner tasting, with a smooth fat that is high in monounsaturated fat and oleic acid. And with its superior curing abilities, our Mangalitsa Half Ham is the perfect choice for those seeking a high-quality, hormone and antibiotic-free ham, fed a vegetarian diet. Plus, it's gluten-free! Whether you're celebrating a special occasion or simply looking to treat yourself, this ham will not disappoint. With limited availability, don't wait any longer to experience the melt-in-your-mouth goodness of our premium Mangalitsa Half Ham. Order now and prepare to savor every delectable bite!

Looking for something smaller? Our hamsteaks are perfect, click HERE!

If you’d like an uncured ham, click HERE!

Cooking Directions:

Check the package label first to see whether your ham is fully cooked or needs cooking. Heat it in a 325°F oven, loosely covered, and use a thermometer in the thickest part without touching bone. For a cook-before-eating ham, reach at least 145°F and rest at least 3 minutes. For a fully cooked ham that you choose to reheat, USDA guidance is 140°F if it was packaged in a USDA-inspected plant, or 165°F otherwise. Add glaze near the end so it does not scorch. Timing varies with size and oven, so use temperature rather than the clock to judge doneness.

Checkout our recommended glaze HERE!

Better yet check out this delicious glaze from our Friends Kris & Wesley at https://howtofeedaloon.com/bourbon-orange-glazed-ham-holiday-ham/. You will be glad you did!

From your kitchen

Plan ahead for a slow roast and use a thermometer in the thickest part without touching bone. Follow the label for whether the ham is ready-to-eat or needs full cooking, then rest before carving. How to cook a Mangalitsa half ham →