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| Steamship Ham Roast |
Sunday, April 21 is Easter Sunday. Looking
for an Easter ham? When you want to make an elegant, impressive presentation,
our Steamship Ham is the one to choose. Slow smoked and naturally juicy, its
uniquely exposed "frenched" shank makes carving a breeze. Heat and
serve. Preheat oven to 325°F.
Remove all packaging materials (including foil bone cover) and place ham on its
side, fat side up, in a 2" deep roasting pan. Pour 1 cup water onto bottom
of pan and cover tightly with aluminum foil. Bake at 325°F for approximately 3
to 3 ½ hours until internal temperature reaches 130 degrees. Remove ham from
oven and let stand, covered, for 30 minutes before serving.
GLAZING: This ham is not glazed. To add your
personal glaze choice, please follow the recipe or manufacturer's instructions
for glaze preparation.
CARVING: For a restaurant-style carving station presentation – position ham firmly with bone and shank pointing upward. Carve down the sides, similar to a steamship beef roast. For a traditional ham presentation - insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. This ham roast makes a beautiful carving station presentation, an impressive center-of-the-table entrée or focus of a buffet. If desired, replace foil bone cover before presentation. Use the bone and leftovers to season soups, beans, or vegetables.
CARVING: For a restaurant-style carving station presentation – position ham firmly with bone and shank pointing upward. Carve down the sides, similar to a steamship beef roast. For a traditional ham presentation - insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. This ham roast makes a beautiful carving station presentation, an impressive center-of-the-table entrée or focus of a buffet. If desired, replace foil bone cover before presentation. Use the bone and leftovers to season soups, beans, or vegetables.
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| Hardwood Smoked Ham |
Another great choice for Easter ham
is our whole Hardwood Smoked Ham. This is the old-fashioned baked ham you may remember from
Grandma's family gatherings. She probably sprinkled it with some brown sugar
and placed a few pineapple slices on top. Today's cooks often slather it in
their favorite fruit preserves or season with savory spices. Either way, an
impressive center-of-the-table entrée or focus of a buffet. Add your favorite glaze for an old-fashioned Sunday dinner
ham. Use the leftovers for soups, omelets, or sandwiches. Our smoked hams are fully cooked.
Preheat oven to 325°F. Remove all packaging materials and place ham on its side, fat side up, on a rack in a shallow roasting pan. Cover pan loosely with aluminum foil. Bake at 325°F for approximately 15-20 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand, covered, for 20 minutes before serving.
GLAZING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
CARVING: Insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.
A spiral ham from Smithfield is a good choice for Easter or any other time of the year. Choose from our spiral cut honey cured or brown sugar cured or glazed or non-glazed for a spiral ham that suits you best. And for your convenience, each generously portioned ham is fully-cooked and spiral cut for effortless entertaining and serving. A spiral ham from Smithfield is a good choice for Easter or any other time of the year. An impressive center-of-the-table entrée or focus of a buffet.
Preheat oven to 325°F. Remove all packaging materials and place ham on its side, fat side up, on a rack in a shallow roasting pan. Cover pan loosely with aluminum foil. Bake at 325°F for approximately 15-20 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand, covered, for 20 minutes before serving.
GLAZING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation.
CARVING: Insert fork into ham to hold firmly. Cut several slices off the side of ham closest to bone. Cut successive slices along top of ham parallel to the cut surface. Remove slices by cutting along the bone across the length of the ham. Be sure to keep the bone and remaining meat for seasoning. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.
A spiral ham from Smithfield is a good choice for Easter or any other time of the year. Choose from our spiral cut honey cured or brown sugar cured or glazed or non-glazed for a spiral ham that suits you best. And for your convenience, each generously portioned ham is fully-cooked and spiral cut for effortless entertaining and serving. A spiral ham from Smithfield is a good choice for Easter or any other time of the year. An impressive center-of-the-table entrée or focus of a buffet.
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| Spiral Sliced Smoked Ham |
GLAZING (with enclosed packet): This ham is pre-glazed, but we have enclosed an extra packet of glaze mix for additional coverage and flavor. To use the enclosed packet for additional glaze, remove ham from oven and uncover. Increase oven temperature to 425°F. In small sauce pan, combine 2 tablespoons warm water with glaze mix. Heat on medium/high heat until glaze mix comes to a boil and remove from heat. If desired, use knife to spread glaze between slices. Return ham to oven, uncovered, and bake for 10 minutes.
CARVING: Place the whole ham (flat side down) on a cutting board with the shank (narrow end) to your right. Cut horizontally along the center bone from left to right. This will free the top slices from the bone. To free remaining slices from the sides of the ham, cut along both sides of the center bone. Be sure to keep the bone and remaining meat for seasoning.
