Hickory Smoked Bone-In Ham

Old-fashioned, cured and smoked over natural hickory, our Hickory Smoked Bone-In Ham is fully cooked and ready to heat & serve. 

PREPARATION

• To thaw:
  • Remove product from box. 
  • Leave product sealed and place in refrigerator for 5-7 days.

• To heat:
  • Remove product from plastic bag and discard bag. 
  • Cooking and grilling equipment temperatures vary.
  • All heating times are approximate. Adjust accordingly. 

• Use a meat thermometer to determine internal temperature and doneness.
  • For the most accurate reading, insert the meat thermometer into thickest part of product.

Oven: Preheat oven to 325°F. Place ham in a deep roasting pan. Heat for approximately 2 – 2 ½ hours. Pull ham from oven when internal temperature reaches 140°F. Let rest uncovered for 15-20 minutes before carving.