- Salt Cured
- Aged & Smoked
- Fully Cooked
- Spiral Sliced!
Aged and dry cured for 3 to 6 months, this Ham is handcrafted like our Genuine Smithfield Hams, but with a shorter curing time to produce a slightly milder flavor and saltiness. Served warm or cool, it's a savory addition to any meal – and your guests can easily help themselves. Great for picnics, buffets or parties. Half ham weight: 5-6 lbs. Serves about 12.
Ingredients: Cured with Salt, Sugar, Sodium Nitrate, Pepper and Sodium Nitrite.
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 160, Fat Cal. 60, Total Fat 7g (11% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 60mg (20% DV), Sodium 2250mg (94% DV), Total Carb. 0g (0% DV), Dietary Fiber 0g (0%DV), Sugars 0g, Protein 24g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Your ham will ship frozen in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Partial thawing will occur in transit. Please refrigerate upon receipt.
Allow approximately 5 hours per pound to thaw in the refrigerator.
Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.
Further preparation is unnecessary. Your ham is fully cooked. Simply remove the slices and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.
GLAZING & SEASONING:
This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. To remove the final section, cut down to the right, and parallel to the bone until the section is free.
Best served as a party ham or as the focus of a buffet. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.