Not all ham tastes the same. Here are two distinctly different styles to suit every ham lover's taste. The Boneless Petite Country Ham, 2-3 lbs., is dry salt-cured and aged to a mahogany tone. Fully cooked, ready to heat and serve. The fully sliced, Cooked
Boneless Smoked Sweet Ham, 3.5-4.5 lbs., is extra lean, with less salt and a smoky, savory sweet flavor. The Sweet Ham also includes a glaze pack that greatly enhances the flavor. Needs to be heated before serving. The best of both worlds together for easy gift giving and entertaining. Each ham serves 18-20.
NOTE: Because these country hams are produced in a separate facility from ours, which burned in the January 2016 fire, returning customers may experience a different and milder flavor profile than what they're used to with this ham. However, we still honor our 100% Satisfaction Guarantee. Thank you for your consideration as the recovery process continues.
- Both Fully Cooked
- Dry Cured, Hickory Smoked and Aged Ham
- Brine Cured, Hickory Smoked Sweet Ham
- Each Ham Serves 18-20
Ingredients: Pork, Water, Honey Granules, Salt, Sugar, Sodium Phosphates, Sodium Nitrite, Sodium Erythorbate, Refined Soy Bean Oil used as a processing aid.
Cooked, Boneless Petite Country Ham
Refrigerate upon arrival. Arrives frozen. Allow 2-3 days to thaw in the refrigerator. If not to be used within 28 days, freeze for up to 6 months. If 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
Storage: Refrigerate upon arrival. Arrives frozen. If not to be used within 28 days, freeze for up to 6 months.
Preparation: Allow 2-3 days for the ham to thaw in the refrigerator (if frozen). Take thawed ham out of 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 heating instructions.
To heat: Place ham in roasting pan with the cut surface down. Do not cover. Put ham in oven for 60-70 minutes. Take ham from oven, cover with foil, and let rest 15 minutes. If needed, follow the steps on the included glaze pack to honey glaze the ham.