A Tale of Two Hams
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Country Ham and Sweet Ham, Exquisitely Paired
Not all ham tastes the same. Here are two distinctly different styles to suit every ham lover’s taste. The Boneless Petite Country Ham is dry salt-cured and aged to a bold flavor and rich mahogany tone. Fully cooked, ready to heat and serve.
Also included is our brine-cured, Sliced Smoked Sweet Ham. It's extra lean, with less saltiness and more of a mild, savory-sweet flavor. From the first slice to the last, it's pure ham heaven and comes with a glaze pack that significantly enhances the flavor.
- One 3.5-4.5 lb. Sliced Cooked Boneless Smoked Sweet Ham
- One 2-3 lb. Petite Country Ham
- One Glaze pack
Cooked, Boneless Petite Country Ham
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months. If the vacuum seal is broken while under refrigeration the ham will need to be used within a week or frozen.
This dry-cured Country Ham is fully cooked and needs no further cooking. Use a very sharp knife and slice paper-thin slices when the ham is cold. Serve slices at room temperature or warm in a microwave or conventional oven after ham has been sliced. To slice, for best results, use a very sharp knife or electric slicer. Start at either end of the ham and make the slice very thin.
Fully Sliced, Cooked Boneless Smoked Sweet Ham
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months.
Allow 2-3 days for the ham to thaw in the refrigerator (if frozen). Take thawed ham out of the fridge 45 minutes before heating. Remove packaging from ham and discard plastic film, foil, and any bone guard. Pre-heat oven to 350°F. Proceed to heat instructions.
Place ham in a roasting pan with the cut surface down. Do not cover. Put ham in the oven for 60-70 minutes. Take ham from the oven, cover with foil, and let rest for 15 minutes. If needed, follow the steps on the included glaze pack to honey glaze the ham.