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Uncooked, Bone-In Wigwam Ham

SKU #56E
Availability:
Backordered until 8/2/2021

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Country Ham, The Old-Fashioned Way

The Wigwam Ham has stood for quality, satisfying old-fashioned country ham flavor for over 95 years. Through an age-old process, these hams are hickory-smoked and then aged for 270+ days. That's over 180 days of more aging than our standard country ham, giving you astonishingly smoked, umami flavors that country ham lovers will crave.

These hams are made with premium pork from heritage breed hogs and represent the way hams used to taste decades ago.

Each ham remains uncooked when it reaches you, so you'll not only have the satisfaction of cooking a feast (60 servings!) for your family and friends - but the pride of knowing that you've crafted a culinary tradition all on your own.

Start your country ham tradition by ordering today!


  • 17 - 18 lbs.
  • heritage breed pork
  • Aged 270+ Days
  • Dry-Cured and Hickory-Smoked
  • Uncooked
  • Bone-In
  • About 60 Servings
Uncooked-Bone-In Wigwam Ham
Nutrition Facts

Ingredients: salt and sodium nitrates.



How to Carve a Country Ham
Storage: Requires no refrigeration prior to cooking. For peak flavor, prepare within 3-4 months of purchase. Store by hanging in a cool, dry place. If stored longer, the ham will continue to dry and become more intensely flavored. The ham can be frozen for up to one year, which prevents over-aging and protection against pests, as well as additional mold formation. Once cooked, the ham can be refrigerated for up to a week.

Cooking: Mold on the skin of an aged ham is natural and harmless. Remove by washing with hot water and a stiff brush. (If necessary, remove a portion of the hock so ham fits into the cooking vessel.) Prior to cooking your Wigwam ham, soaking is essential. Soak ham overnight in water to remove salt. Then, wash with warm water and a stiff brush to remove mold and pepper. Traditional Method: Cook the ham in a low oven in a covered roasting pan with just a quart of water.  You can also place ham in a pot and cover with fresh water. Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound, plus 20 minutes (e.g., approximately 51/2-6 hours for 15 lb. ham) & or until meat thermometer shows internal temperature of 160 degrees F. Add water as needed to keep ham fully covered. When fully cooked (and while still warm), remove skin & trim fat to 1/4-inch thickness. Apply ham glaze, if desired.

Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in a diamond pattern and stud with whole cloves. Bake at 300 degrees F. for about 30 minutes, or until lightly browned.

Carving: The flavor of aged hams is enhanced by carving into very thin slices. (Thick slices can cause overpowering flavor intensity.) Using a sharp knife, make your first cut on the glazed side of the ham, at hock (small) end. Cut consecutive slices on a 45-degree angle, straight to the bone, keeping slices as thin as possible.

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