Cured with: Water, Salt, Sodium Phosphate, Sugar, Brown Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite.
All of our smoked hams are fully cooked and do not need to be heated prior to serving. If you would prefer to serve your ham warm, preheat oven to 325ºF. Place ham on rack in roasting pan and cover with foil. You may fill the bottom of the roasting pan with 1/2 inch of water or ginger ale to help retain moisture. Roast until the internal temperature is 120ºF. Using a meat thermometer will insure the best results. However, it generally takes 7-8 minutes per pound to reach the desired temperature. Unused portions of hams should be refrigerated and consumed within a week. To freeze, wrap tightly in aluminum foil and place in an airtight plastic bag. The ham can be frozen for up to 45 days.
Bone-in ham sold as whole ham, half ham, shank and butt half or center slices provides 2 to 3 servings per pound.
Boneless ham, made from sectioned pieces of lean cured meat with the external fat trimmed away, provides 4 to 5 servings per pound.
Semi-boneless ham includes the round leg bone or shank bone, which makes it easier to carve. It provides 3 to 4 servings per pound.