This is a ham around which celebrations are built. Petit Jean Hickory Smoked Ham comes from the foothills of the Ozark mountains and is made from an Arkansas family recipe that has been perfected over decades. The ham is cured with a carefully blended mix of cloves, cinnamon, and other seasonings, then slowly smoked over aromatic Ozark hickory for a minimum of 18 hours. No water is added, resulting in a delectable ham that is fully cooked, moist, and tender, with a smoky flavor that goes all the way to the bone. Simple, elegant, and fabulous!

The only ham served in The Pancake Shop, the legendary Arkansas breakfast spot, since 1940!

Fully cooked, and serves 28-32, as a dinner portion. Ships frozen. Unsliced. Simply heat and glaze, if desired.

Origin

Ozark Mountains, Arkansas

Ingredients

Cured With

Water, Potassium Lactate, Salt, Maltodextrin, Sodium Phosphate, Sugar, Sodium Carbonate, Hydrolyzed Soy Protein, Flavorings, Sodium Erythorbate, Sodium Nitrite

Size/Weight

14-16 lbs

Serving/Care

UPON THE ARRIVAL OF YOUR HAM

Your ham will ship frozen. Please expect some thawing to occur in transit. If you are serving your ham within a few days, we suggest you defrost under refrigeration (24-48 hours). Your ham will keep indefinitely in the freezer; however, we suggest you enjoy it within 6 months to guarantee its' superb flavor.

SUGGESTION FOR WARMING YOUR HAM

Your ham is fully cured and smoked very slowly over hickory coals. While it will arrive ready to eat, we think warming enhances the flavor. Allow your ham to sit at room temperature for 1-2 hours before heating. Remove ham from plastic outer covering, and place on a rack in a roasting pan. Add 1/4" water to the bottom of the pan. Bake uncovered in a slow oven (300-325 degrees) for 10-12 minutes per pound. You may cover the pan loosely with aluminum foil for the last half hour of heating. Let rest, uncovered, for 20 minutes before covering.

Complete heating instructions will be included with each delivery.

SIMPLE STEPS FOR CARVING A WHOLE BONE-IN HAM

• Cut a few thin slices from the side of the ham that is rounder (the butt end) in order to make a flat base
• Stand the ham on the cut side and slice straight down to the bone in 1/4 inch slices
• Run the knife horizontally along the bone to remove the slices
• Turn the ham over and carve 1/4 inch slices in the same fashion