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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. 


  • 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.

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