Boneless vs. Bone-In
All varieties of ham are either bone-in or boneless. While bone-in hams are traditionally considered more elegant and boneless is easier to serve, both taste great. Bone-in hams are available in a variety of shapes – whole or as a shank or butt half. This type of ham has a superior taste and texture because the natural muscles, fat and bones are undisturbed. Bone-in and boneless hams keep for several weeks in their original packaging in the refrigerator.
Cooked vs. Uncooked
All of our hams are fully cooked. If desired, our hams can be served directly from the refrigerator without heating. To serve warm, simply unwrap and heat at 325 degrees, 10 - 15 minutes per pound.
Lean Profile of Ham
Ham’s lean nutritional profile is reason to celebrate this classic pork cut. Each 3-ounce serving of extra-lean ham contains 5 grams of fat and 123 calories, which is comparable to a boneless, skinless chicken breast. Ham is pork leg meat that has been cured, and since the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.
How Do I cook the Ham?
Our smoked hams are fully cooked and only need to be warmed for serving. Place the ham in a 325-degree oven and warm for 10 minutes per pound. Let the ham rest for 20 minutes before carving. While the ham is resting, we suggest that you also take a nap.