April 6: Hales’ Ham
Our Ham is dry rubbed and cured for 3 weeks in our signature 18-ingredient marinade blend. They are then slowly smoked for 16 hours in our 200-year-old smokehouse and cooked sous vide for 24 hours to perfection.
Glazed with butter and Cornman Farms honey straight from the hives, these boneless hams are fully cooked and ready to eat or to pop in the oven and serve warm. Chef Kieron developed this recipe while working in The Black Forest in southwest Germany.
2 - 3 lbs, boneless ham (serves 4-5)
Comes refrigerated with reheat instructions.
**pick up for this item is April 6th from 5:00pm-7:00pm only**