With Natural Juices. Naturally Smoked & Fully Cooked. Pork Raised Without Antibiotics. What Makes Our Ham Worth Celebrating. Supplied by family farms in Pennsylvania, this impressive ham comes from pork raised without antibiotics or added hormones. This ham is natural hardwood-smoked, brined, and spice-cured for an incredible depth of flavor. And because it’s prepared with the skin on and a layer of fat intact, it’s juicier and more tender than any ham we’ve ever found. (Tip: The meaty bone makes a great ham soup!)
Ingredients
Nutrition Information
Reviews
Instructions
Pork Cured with Water, Contains less than 2% of each: Salt, Sodium Phosphate, Brown Sugar, Sodium Erythorbate, Dextrose, Sugar,Sodium Nitrite, Natural Flavorings.
Keep Refrigerated. HOW TO WARM: Heating times may vary depending on your equipment. 1. Preheat oven to 450 degrees F. Remove all wrapping and plastic bone guard from sliced side of ham (reserve gold foil for later use). Place ham bone-up in shallow roasting pan. 2. Sear 15 min; reduce temperature to 350 degrees F. Heat 12-13 min per pound. 3. Remove from oven; rest 20-30 min. Replace gold foil before serving. CARVING DIRECTIONS: 1. Place ham flat-side down on cutting board. 2. Remove skin and trim fat as desired. 3. Using a sharp non-serrated knife, slice ham and place uniform slices on platter. Chef Tips: Use cutting board with grooves or place board securely in rimmed baking sheet to collect juices. For crisp skin, remove ham and raise oven temperature to 450 degrees F; return to oven 15 min before resting. Glaze ham with honey during the last 15 min of oven time.
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