Our boneless pepper ham is as appropriate for a holiday buffet table as it is for a casual summer get together. All meat, with virtually no waste, this easy-to-carve ham has been smoked over aromatic Ozark-Mountain hickory for a minimum of 18 hours, imparting a delicious, smoky flavor throughout the meat. If that's not enough to make your mouth water, the ham is then hand-rubbed with a succulent combination of cracked black pepper and brown sugar that gives just the right amount of zing to each bite. A favorite for business gifting, year-round!

• Fully cooked
• Simply heat, and glaze if desired.
• Boneless, for easy slicing
• Serves 16-20, as a dinner portion

Origin

Ozark Mountains, Arkansas

Ingredients

Cured with water, potassium lactate, salt, maltodextrin, sodium phosphate, sugar, sodium carbonate, hydrolyzed soy protein, flavoring, sodium erythorbate, sodium nitrite. Hand rubbed with cracked black pepper and brown sugar.

Size/Weight

8-10 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.