Ingredients:
CURED WITH: Water, Dextrose, Salt, Potassium Lactate, Sugar, Sodium Phosphates, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Nutrition Facts
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 140, Fat Cal. 60, Total Fat 7g (11% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 55mg (19% DV), Sodium 850mg (35% DV), Total Carb. 2g (1% DV), Dietary Fiber 0g (0%DV), Sugars 2g, Protein 16g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (4% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
UPON RECEIPT:
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.
STORAGE:
Smoked hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor. Refrigerate or freeze leftovers within 2 hours of serving.
THAWING:
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, remove all packaging materials (including foil bone cover, retain for further use), 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.
HEATING:
Preheat oven to 325°F. Remove all packaging materials (including foil bone cover) and place ham on its side, fat side up, in a 2" deep roasting pan. Pour 1 cup water onto bottom of pan and cover tightly with aluminum foil. Bake at 325°F for approximately 3 to 3 ½ hours until internal temperature reaches 130 degrees. Remove ham from oven and let stand, covered, for 30 minutes before serving.
GLAZING:
This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
CARVING:
For a restaurant-style carving station presentation – position ham firmly with bone and shank pointing upward. Carve down the sides, similar to a steamship beef roast. For a traditional ham presentation - 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.
SERVING SUGGESTIONS:
This ham roast makes a beautiful carving station presentation, an impressive center-of-the-table entrée or focus of a buffet. If desired, replace foil bone cover before presentation. Try basting with a cranberry glaze or champagne-orange marmalade. Serve with strawberry-pineapple sauce or honey sweet potato salsa. Also good on sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables.
