- Spiral sliced ham, half bone-in
- Natural honey-cured and delicately hickory-smoked to perfection
- Fully cooked and glazed with a delectable honey glaze (instructions included)
- This recipe serves 10 to 12 people.
- 2nd Day Air shipping is available.
- When you get there, put the food in the fridge.
Why did the Johnston County Hams close their doors?
We value your patronage and thank you for your continued support of Johnston County Hams.” Curemaster Rufus Brown told the Sun this week that the shutdown marks the culmination of a continuous fall in demand for “country cured” hams over the last couple of decades.
Which spiral ham cut is the best?
Bone-in hams are sold in half-pound increments. When buying bone-in ham, you’ll need to think about the section of the ham you want.
- It’s a terrific choice for a picture-perfect table because the shank end (or leg piece) has the iconic ham profile. The meat is leaner and has only one long bone, making carving easier.
- The butt end (the upper half of the ham) offers a deeper flavor since the meat is more soft and fattier. It does, however, contain a T-shaped bone that can be difficult to carve around. But don’t worry; we’ve got some pointers on how to cut ham flawlessly.
Editor’s tip: A semi-boneless ham, with the shank bone removed but the leg bone left in, provides a win-win situation of easier carving without sacrificing flavor.
Boneless Ham
Boneless ham is always an option if convenience is more important to you than appearance and bone-in flavor. The bone is removed from this variety, and the ham is pressed into that recognizable oval form. The additional salt breaks down the proteins in the boneless ham, causing it to re-form in a sense. Obviously, this is the simplest way to carve. You can’t go wrong with this recipe for Easy and Elegant Ham.
When is the best time to buy spiral ham?
If you’re wondering how to cook a spiral ham, you’ve come to the right place!
Spiral ham, like copycat honey baked ham, is so simple to prepare that it almost cooks itself.
Spiral hams are traditionally served with mashed potatoes or scalloped potatoes and turkey for Easter and Christmas dinners, but they are available all year!
Spiral ham is delivered completely cooked; all you need to do now is heat and serve!
Is Smithfield ham made in Smithfield, North Carolina?
A receipt to Ellerston and John Perot on the Dutch Caribbean island of St Eustatius, dated 1779, is the first record of the commercial sale of cured “Smithfield Ham.”
The Commonwealth of Virginia’s General Assembly initially regulated the use of the word “Smithfield Ham” in a 1926 statute that stated:
Genuine Smithfield hams are made from the carcasses of peanut-fed hogs grown in the peanut belts of the Commonwealth of Virginia or the State of North Carolina, and cured, treated, smoked, and processed in Smithfield, Virginia.
In 1966, the “peanut feed” and “peanut belt” restrictions were repealed.
The current law states:
…Genuine Smithfield hams are defined as hams that have been processed, treated, smoked, aged, cured by the long-cure, dry salt method, and aged for a minimum of six months, with the six-month period beginning when the green pork cut is first exposed to dry salt, and all of this salting, processing, treating, smoking, curing, and aging taking place within the corporate limits of Smithfield, Virginia.
While it is unclear whether the green pork (the raw product of the cured ham) may come from hogs raised and slaughtered outside of Smithfield, Virginia; the statute’s stipulation that the six-month (minimum duration) curing clock begins when the green pork is “introduced to dry salt”; and that the ham and its processing must take place within Smithfield, Virginia throughout the entire process
Any richer or more intense cure received from an age that lasts more than six months must also be done within Smithfield, Virginia, according to the statute.
Smithfield smoked hams are fully cooked, right?
Smoked hams can be kept refrigerated for up to 7 days or frozen for up to 3 months without losing flavor. THAWING: IN REFRIGERATED CONDITIONS: A spiral ham should be thawed in the refrigerator for about 5 hours per pound. Our smoked hams are fully cooked and can be frozen without further cooking using this method.
What’s the best way to choose a spiral ham?
Purists may object, but we like the convenience of a spiral-sliced (precarved) ham. It shouldn’t dry out if you bake it over water and cover it with foil. However, because many spiral-sliced hams are glazed, buy a “bare” ham if you’re following a recipe. If you can’t find an unglazed spiral-sliced, or simply want to use a big knife, the shank is easier to carve than the butt, which has a strange T-shaped bone.
Is spiral ham superior to traditional ham?
Presliced spiral-cut hams are available. All you need to do is make a single lateral cut, and the meat will peel away in tiny layers. A whole ham, on the other hand, necessitates considerable butchery expertise. Whole hams have the advantage of being less likely to dry out during cooking, but if you’re careful with how you prepare it, a spiral-sliced ham will suffice. Spiral-cut hams are usually my choice.
Who makes the ham for Sam’s Choice?
Sam’s Choice is a Walmart-exclusive private label brand produced by Cott Beverages. In 1991, the brand was renamed “Sam’s American Choice,” although it has since been abbreviated to “Sam’s Choice.”