Where To Buy Smoked Ham
Try our Double Smoked Hams today, and get this Lancaster County product delivered straight to your door. You can also try our other smoked ham options: Smoked Ham Whole and Smoked Ham Half as well as our other ham options available here. Let us know how you liked this product in the Review section! We are confidant you will LOVE what you taste!
where to buy smoked ham
To us, a country ham is synonymous with family tradition. It's the flavor of dry cured, hickory smoked country ham, bacon and sausage that delivers a nostalgic sensation of southern family gatherings.
Bear Creek Smokehouse, LLC, for over 77 years has specialized in premium smoked meats and has provided our customers with fresh beef, pork & poultry items. We are dedicated to producing safe, wholesome and high quality products which meet or exceed our customer's expectations.
Getting the choice piece of meat you are looking for is easier than you may think. At S. Clyde Weaver, smoked ham is just one of our specialties you can find at any time of year. Bring Lancaster to your door with our online store!
Smoked Ham is a holiday classic! Such a great smoked ham recipe that makes your holiday a little extra special. Packed with flavor and the perfect centerpiece for any meal.
To give you a better idea about whatuncured ham is, let's first discuss what cured meat is. The chances are, unless labeled otherwise, the ham you purchase at the grocery store is cured ham. When curing ham the two most common curing methods are wet curing and brine curing. The curing process involves injecting the pork with a mixture of chemicals such as sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate along with other ingredientslike salt, brown sugar, water, and flavorings. After the ham is injected it is then fully cooked, in either a smoker or an oven. When creating commercially produced meats, to speed up the process, the ham is placed into a convection oven. This process can be accomplished in just six hours, whereas smoking can take several days. Though using a convection oven is much faster, it's not as natural as smoking; as a result, additional chemicals are added to the ham to achieve the same "smoky" flavor that smoking pork produces. Whether the meat is smoked or cooked, the brine and the high cooking temperatures work together to kill bacteria and create a ham that is cooked and safe to eat.
In short, if you purchase a ham that is labeled as cured, smoked, or baked this, it is likely "pre-cooked" and safe to eat. Most ham that is sold on shelves to consumers or purchased at the deli is already cured.
Like we said, good ham takes time. Dry-cured for twelve days and Cherrywood-smoked for eight hours, the industry may think we're crazy, but we don't care! Everything we do at Tender Belly is with respect for our customers, the animals, and the environment. Because of this, we make a daily decision to choose farms over crates and natural ingredients over artificial ones.
The ham was outstanding! all my guests raved about it. I will never get another him anywhere else. If that wasn't enough, their customer service is exceptional so refreshing these days. I had a problem with delivery, the their customer service amazed me, the problem was resolved exceeding my expectations
The first step is to select your ham. I use a pre-cooked, spiral cut ham. Keep in mind that the overwhelming majority of hams have already been smoked, so when you cook those pre-prepared hams on a smoker for your holiday meal, you actually end up with a twice smoked ham. I find that despite being twice smoked, the smoke flavor is not overwhelming at all and is absolutely perfect when paired with a homemade glaze.
Modestly portioned pack sizes when a whole ham is simply too much. This ham steak is fully cooked with exceptional flavor. Simply heat & serve. Easy to prepare in a warm skillet or on the grill. We smoke the meat low & slow to enhance the natural sweetness of the meat. The pork is marinated in authentic, New England maple syrup and has a natural wood-smoked scent that only comes from handcrafting premium meats in small batches.
Our smoked ham steak is fully cooked, simply heat & serve. We suggest you grill them in a cast-iron skillet over medium heat, turning occasionally for 3-5 minutes until warmed through. To Keep: Refrigerate immediately after opening. Product is best if used within 7 days of opening and unopened packs will keep for 21-days in the refrigerator or up to 1-year frozen.
Pork Shanks- Large and meaty, not salty, smoked and cured pork shanks. These are hickory smoked and fully cooked and ready to just heat and serve. Serve with a good German wine kraut or just add to your favorite homemade soup. Average weight 1 lb - 1 3/4 lbs
Harkening back to a time when butchery was a craft and home food preservation was the norm, our smoked and salted cuts honor the traditions of the historic European and American kitchens of our ancestors. Our hickory and cherry smoked ham hock is uncured, meaning no nitrates or nitrates added, just pure meaty goodness. It's the perfect addition to any pot of our beans -- add in while they simmer, or sizzle together with onions, celery, carrot, fennel and aromatics as the start to a beautiful soup, stew or chili.
We offer several kinds of mouthwatering sausages for every meal. There are mahogany smoked breakfast sausages, kielbasa (regular or spicy), ring bologna, knackwurst and Thuringer summer sausage. These are ideal for family barbecues, picnics or just to spice up an ordinary meal at home.
Are you looking for the perfect housewarming gift, or a wonderful food item to bring to a family barbecue or picnic? Surprise friends and family with one of our enticing smoked meat gift packages. From mahogany smoked samplers to whole turkeys and half hams, we have appetizing packages for every occasion.
These easy to prepare thin petite hams, are smoked and naturally cured with salt, brown sugar, black pepper, and natural flavor. When you raise the breeds of hogs we do and pair it with a natural cure - it produces a delicious ham like no other! These are cooked and frozen, to prepare make sure you hit an internal temperature of 165 degrees. We suggest wrapping in foil and baking them in the oven until they reach an internal temp of 165. Then slice them up and serve!
The saying "pork, the other white meat" (aka pale pink) is non-existent in our vocabulary. Our pork has unmatched flavor, dark red in color and well marbled - the type of pork high-end restaurants are after. We do this by choosing "old world" heritage breeds, and put them in an environment they were designed to be raised in, either on pasture or in the brush where they can forage on grasses, acorns, whatever their snouts find with plenty of room to move in the sunshine, and supplemented with a NON GMO grain. When you raise pigs the way Tanner and I do, you don't have give them growth promoting drugs like sub-therapeutic antibiotics or beta-agonists which are so commonly used today in America (and illegal in many other countries). Drugs and crammed barns are a necessity to keep the price of grocery store pork low (yes meat is a commodity.. isn't that crazy?), and that is what many people want. However at 1915, we believe with all of our heart in providing a choice to those that value flavor, your health, and animal welfare first. - Catherine
The saying "pork, the other white meat" (aka pale pink) is non-existent in our vocabulary. Our pork has unmatched flavor,dark red in color and well marbled- the type of pork high-end restaurants are after. We do this by choosing "old world" heritage breeds, and put them in an environment they were designed to be raised in, either on pasture or in the brush where they can forage on grasses, acorns, whatever their snouts find with plenty of room to move in the sunshine, and supplemented with a corn free soy free NON GMO grain. When you raise pigs the way Tanner and I do, you don't have give them growth promoting drugs like sub-therapeutic antibiotics or beta-agonists which are so commonly used today in America (and illegal in many other countries). Drugs and crammed barns are a necessity to keep the price of grocery store pork low (yes meat is a commodity.. isn't that crazy?), and that is what many people want. However at 1915, we believe with all of our heart in providing a choice to those that value flavor, your health, and animal welfare first. - Catherine
Impress all your guests at your next holiday feast with our delicious and beautiful Smoked Sugar Cured Hams. We also offer Center Sliced Smoke Cured Hams and Smoked Spiral Hams. Our Smoked Meats are slow smoked over a hickory wood burning fire. At Mikes-Country-Store.com, our Smoked meats are hand-trimmed using USDA inspected grain-fed pork. Place your order today!
We sell Smoked Applewood Bacon, Sausage, and Sausage Patties too!. We even have Beef Jerky! We also have specialty items to compliment your meat, such as our rubs and sauces. Beef, Pork or Chicken, we sell beautiful fresh, smoked, and pre-cooked meats that are sure to impress your guests.
As with all our pastured pork products, you can be confident in what you're feeding your family. Our pigs are rotated through the open pastures of our Wisconsin farm and raised with plenty of fresh air and sunshine without the use of antibiotics or chemicals. And naturally smoked and cured using natural ingredients.
Treat your family and friends to an old-fashioned dinner with our traditional southern style Conecuh Hickory Smoked Ham. Our hams are specially selected, sugar cured,then smoked over a pure hickory fire. No wonder this meal has become a holiday tradition for so many families!
The country ham is dry cured. Think of the dry curing process as similar to the process of dry-aging prime beef. First the ham is rubbed with salt and seasonings and hung to dry cure in a smoke house. These hams are aged anywhere from six months to a year or more. This curing process results in a meatier, more richly flavored, saltier ham. The time-intensive nature and rich flavor of the country ham makes it a favorite at holiday meals. 041b061a72