Boneless Spiral-Sliced Ham with Aged Cheddar & Honey Mustard

If frozen, thaw in refrigerator for 24-48 hours. Keep ham refrigerated until ready to use. Do not leave out of refrigeration for more than 2 hours.

Hot Ham: Preheat oven to 325°F. Bake covered for 35-45 minutes and heated throughout, then follow glaze instructions during final 10-15 minutes.

Cold Ham with Warm Glaze: Skip heating. Preheat oven to 425°F. Uncover ham and place cut-side down in a baking dish. Brush glaze generously over ham and between slices, sprinkle with extra sugar (optional). Bake for 8-10 minutes, then broil for 2-3 minutes, watching closely. Baste with pan juices before serving.

Aged Vermont Cheddar: Keep refrigerated.

Honey Mustard: Refrigerate after opening.

Boneless Spiral-Sliced Ham: Pork, Cured with: Water, Salt, Corn Syrup, Sodium Phosphate, Sodium Acetate, Maple Syrup, Sodium Erythorbate, Sodium Nitrite.
Contains no major food allergens.

Maple Sugar Glaze: Sugar, Maple Syrup, Caramel Color, Brown Sugar, Less Than 2% of: Cinnamon, Nutmeg, Allspice, Ground Ginger, Cloves.
Contains no major food allergens.

Aged Vermont Cheddar: Pasteurized Whole Cow's Milk, Salt, Enzymes and Select Cultures.
Contains: Milk.

Honey Mustard: Sugar, Water, Mustard Flour, Vinegar, Honey, Egg Powder, Maple Syrup, Starch, Cider Vinegar.
Contains: Egg.