Ham on the peninsula?

Honey baked ham spiral cut. Several locations in Bay Area.

From your occasion description, I’d say you should get one of the bone-in products here: https://www.snakeriverfarms.com/srf-american-kurobuta-pork/ham.html and search for “ham glaze” online if you want to make it your own (don’t burn the glaze as they tend to be on the sweet side).

If it were me (and it has been), you can also get one of those and then another smaller (or larger!) version of either fresh or a lighter cured country ham and brine or soak it, respectively, and then finish it in the oven with whichever of those coming out within 10 or so minutes of the city ham easily.

It’s a treat (and revelation to some) to have the different styles on the same plate.

But ya, if you don’t want to do all that, go with the Snake River link, bone-in, size depending on your size. And make a glaze depending on your gaze.

two ways is a great idea! and I am certainly not above an overnight brine. Thanks for the specific reference!

Help cover Hungry Onion's costs when you shop at Amazon!

Sunday market in Ubud, Indonesia
Credit: Roozbeh Rokni, Flickr