Blog | Weekly Specials

The Best Easter Ham

Your Easter dinner should be memorable in all the right ways, and that means selecting the perfect centerpiece—carefully prepared and beautifully plated. With a wide selection of premium, all-natural hams that are delicious, smoked and ready-to-eat, Haggen has the very best ham for you. 

Scroll for our Zesty Ham Glaze recipe!

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Hempler’s

Ferndale, Washington
Bone-in for extra flavor and juiciness; spiral-sliced for gorgeous presentation and ease of serving; and smoked and seasoned perfectly for gourmet flavor. Slow-cured and smoked over hardwoods, then thickly sliced around the bone, each serving is hearty and juicy, infused with Hempler’s legendary quality.

Hill’s

Pendleton, Oregon
Time-honored curing and smoking techniques result in top-notch ham made from humanely raised, heritage breed Duroc pork. Hills’ seven decades in the business has established their ham as a holiday meal tradition for many Northwest families.

Snake River Farms

Boise, Idaho
Made from Kurobuta pork from purebred Berkshire hogs, these hams meet the highest quality standards, and are available in both bone-in, for best flavor and tenderness, and boneless, for a delicious meal that’s easy to slice and impressive to serve.

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Zesty Ham Glaze

  • 1 Tbsp oil
  • 1 shallot, minced
  • 3 cloves garlic
  • 1/2 Serrano chili, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 2 Tbsp molasses
  • 1/2 gallon apple cider

Over medium heat, sauté shallot, garlic and chili for 2–3 minutes in oil. Add vinegar, honey and molasses then reduce to syrup consistency (3–5 minutes). Add cider and reduce again to a syrup consistency.

Tip: Bake ham as directed on package. When done, remove foil and turn oven up to 350°F. Brush with glaze every five minutes until ham has a nice glazed look.

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