Sometimes half a ham is just enough. This peppered ham is cured with the same seasonings as Arkansas' traditional smoked hams, with one special addition: a flavorful mix of cracked black pepper and brown sugar, which is painstakingly rubbed on by hand before smoking. It imparts an intense flavor with just the right amount of spice. Succulent and smoky, peppery and sweet.

• Fully cooked
• Simply heat and glaze, if desired
• Serves 8-12, 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

7-8 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.