Ham Tasting Collection
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Explore Every Flavor of Edwards' Hams
Our Ham Tasting Collection is the perfect ham-tasting pack for your next charcuterie board party. It gives you the chance to try four of our handcrafted smoked meats: fully-sliced Smoked Sweet Ham, Smoked and aged Petite Cooked Country Ham, Smoked Boneless (200+ days) Wigwam Cooked Country Ham, and sliced Surryano ham.
The sweet ham and country hams are fully cooked and smoked. The Surryano Ham slices are aged over 500 days. With these four varieties, you'll be sure to find a ham that will please any palate during your next party.
The tasting collection includes:
- One 3.5-4.5 lb. Fully-Sliced Cooked Boneless Smoked Sweet Ham
- One 2-3 lb. Cooked and Smoked Boneless Petite Country Ham
- One 2-3 lb. Cooked and Smoked Boneless Wigwam Ham
- Two 3 oz. pkgs. of Sliced Surryano Ham
Fully-Sliced Smoked Sweet Ham
Storage:
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months.
Preparation:
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.
To heat:
Place ham in a roasting pan with the cut surface down. Do not cover. Put ham in the oven for 30-45 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.
Cooked Boneless Petite Country Ham
Storage:
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.
Preparation:
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.
Cooked Boneless Wigwam Ham
Storage:
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.
Preparation: 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.
Surryano Ham Wedge
Storage:
Refrigerate upon receipt.
Preparation:
No cooking is required. Ready to slice paper-thin and serve as a perfect complement to melon slices, olives, Spanish-style tapas...or on bread with olive oil and cheeses such as provolone and mozzarella. For optimal flavor, serve at room temperature.
Shelf Life: Once opened, re-wrap with plastic wrap and refrigerate to prevent molding. Best consumed within 12 weeks.