Cured with Water, Dextrose, Corn Syrup, Salt, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrate.
Serv. Size: 4 oz (112g), Amount Per Serving: Calories 200, Fat Cal. 110, Total Fat 12g (18% DV), Sat. Fat 4.5g (23% DV) Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 1060mg (44% DV), Total Carb. 4g (1% DV), Dietary Fiber*, Sugars 3g, Protein 17g, Vitamin A*, Vitamin C*, Calcium*.
Percent Daily Values (DV) are based on a 2,000 calorie diet.
*Not a significant source of Dietary Fiber, Calcium, Vitamin A and Vitamin C.
Your ham has been flash frozen to lock in natural flavor, ships with dry ice in a recyclable Styrofoam cooler and may arrive frozen or partially thawed. Please refrigerate or re-freeze upon receipt.
Smoked hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor.
Under Refrigeration: Allow approximately 5 hours per pound to thaw a spiral ham in the refrigerator. Our smoked hams are fully cooked and by using this method may be refrozen without additional cooking.
Quicker Cold Water Bath: For faster thawing, place ham in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. Approximate thawing time for a ham is approximately 30 minutes per pound.
Preheat oven to 325°F. Remove all packaging materials and place ham on its side, fat side up, on a rack in a shallow roasting pan. Cover pan loosely with aluminum foil. Bake at 325°F for approximately 15-20 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand, covered, for 20 minutes before serving.
This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
Insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning.
This is the old-fashioned baked ham you may remember from Grandma's family gatherings. She probably sprinkled it with some brown sugar and placed a few pineapple slices on top. Today's cooks often slather it in their favorite fruit preserves or season with savory spices. Either way, an impressive center-of-the-table entrée or focus of a buffet. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.