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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Our fully cooked Logan Farms Honey Glazed Hams are hickory smoked, spiral sliced and baked with thick and rich honey & spice glaze – a table-ready, gourmet ham that makes any occasion truly special. Logan Farms has one of the lowest-salt, smoked hams on the market today! We select only the finest hams, then carefully trim and slowly dry cure them with a special low-salt (30% less salt) recipe. Each ham is then spiral-sliced around the bone to give you ready-to-serve, uniform slices. The finishing touch? Our own mouth-watering recipe of honey & spices, baked to a hard candy shell over the top of the ham. Sold in half and whole ham sizes, best served at room temperature.
Serving Suggestions: Serve at room temperature. We do not recommend heating. If you have leftovers, they may be frozen for up to forty-five days.
Honey Glazed Ham – Half – Approximately 8 lbs. (10-14 Dinner Servings)
Generally, 1/2 lb. per person should be sufficient for a dinner set. 1/3 lb. per person is suitable for a buffet setting.
*Naturally Gluten Free
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.