Applewood Smoked Bone-In Whole Ham

Bone-in for full flavor, this Ham is the perfect centerpiece for your table.

This is what Ham is supposed to taste like. Made from our pasture-raised heritage breed pork, this Ham has incredible flavor and beautiful, buttery-soft marbling throughout. It's seasoned simply, slowly Applewood Smoked and made for everything from a holiday table to a Sunday family dinner.

And don't be afraid of the fat! The natural fat and marbling are a big part of what makes heritage pork taste so good. Pork fat is naturally rich in monounsaturated fat, and lard from pasture-raised pigs is also one of the richest natural dietary sources of vitamin D. That beautiful fat contributes tremendously to the flavor, moisture and tenderness of the finished Ham.

Applewood Smoked & Uncured

Our Whole Hams are seasoned with Redmond Sea Salt, Cherry Powder, Maple Sugar, Cinnamon and Clove, then Applewood Smoked for a rich, savory flavor that complements the pork rather than overpowering it.

They're uncured with no added synthetic nitrates or nitrites. Celery Juice Powder is used as part of the recipe rather than conventional synthetic curing salts.

Already Cooked During the Smoking Process

One of the most important things to know about these Hams is that they're cooked during the smoking process. You're not cooking a raw Ham when you get it home — you're simply gently reheating it for serving.

That's an important distinction because overheating an already-cooked Ham is one of the easiest ways to turn a wonderfully tender, juicy Ham dry and tough.

Easy Heating Instructions

Heat oven to 275°F.
Place Ham, fat side up, on a rack in a shallow roasting pan. Cut a uniform diamond-shaped pattern into the fat side of the Ham.
Cover tightly with foil and heat until a meat thermometer inserted into the Ham reads 120–125°F. As a general guide, allow approximately 10–15 minutes per pound, but oven temperatures and Ham sizes vary, so use the time only as a guide. If you'd like to add a glaze, apply it approximately 15 minutes before the Ham is finished.
Remove from the oven and let the Ham rest for at least 15 minutes before carving.

IMPORTANT — DO NOT OVERHEAT: Our Hams are already cooked during the smoking process and only need to be gently reheated. Heating them much beyond this point can drive out moisture and turn an exceptionally tender, juicy Ham dry and tough.

You may notice a higher reheating temperature printed on the processor's label. Those are the processor's standard label instructions. Because the Ham has already been cooked during the smoking process, our preferred method at home is to gently reheat it only to 120–125°F to preserve its moisture, tenderness and flavor.

Internal temperature is more important than time. Don't rely on the clock — trust your thermometer.

More Than One Meal

A Whole Ham is one of those cuts that keeps working long after the main meal is over. Serve thick slices alongside potatoes and vegetables, then use the leftovers for sandwiches, eggs, breakfast potatoes, casseroles, soups or just about anywhere a little smoked Ham makes things better.

Don't Throw Away the Bone

Once you've enjoyed the Ham, save the bone. Simmer it slowly with beans, split peas, lentils, greens or soup and you'll get another deeply flavorful meal from the same Ham.

Raised Differently

Our heritage breed pigs spend their lives outside in our fields and woods, where they're free to root, forage, explore and wallow.

They naturally forage on grasses, clover, roots, berries, nuts and whatever else they find throughout the seasons. Alongside what they forage, they're supplemented with a nutritionally balanced organic feed made without corn or soy.

We raise them slowly, give them plenty of space, and never use antibiotics, hormones or vaccines.

Ingredients

100% Pasture Raised Pork, Redmond Sea Salt, Celery Juice Powder, Cherry Powder, Maple Sugar, Cinnamon, Clove.