Broadbent Milder & Less Salty Country Ham
Love Country Ham flavor but prefer to cut back on the salt? Aged less than our other country hams, this is just what your taste buds are looking for! Save the bone for soup or beans and you'll have another sensational meal. Heating instructions included. A tub of honey glaze is included.
Serves 16 (3 oz. servings)
A Broadbent Country Ham is dry-cured. We began the process by hand rubbing the ham with salt, sugar and other "secret" ingredients in precise amounts at certain stages of the curing process. Each ham is delicately smoked with Hickory Wood until it reaches a rich pecan color, and then aged to perfection.
Your ham is shipped unrefrigerated. Early settlers in Kentucky first used this dry-cure process. They would cure their meat during the colder months of the year. Once the cure process was completed, their meat would not spoil, even during warm temperatures. This unique process allows this ham to be shipped unrefrigerated. Upon arrival we do recommend refrigerating the ham. This will allow the ham to remain moist.
Warming your ham: Your ham is fully cooked and ready to serve…no need to recook it, (this will make the ham dry and tough). To glaze your ham, follow directions on Glaze for heating glaze. Simply score the fat side of the ham diagonally in opposite directions. Coat ham with glaze, stud with cloves if desired and heat in the oven at low temperature until glaze is browned.
Remember: Slice very very thin! Your ham will be tough if sliced too thick. To heat a sliced ham, wrap in foil and place in preheated 350-degree oven for 4 to 5 minutes. To microwave, cover slices and heat 30 to 45 seconds on medium setting.
Storing your ham: Your ham may be stored in the refrigerator for up to three weeks. It can be frozen for up to three months. When storing an unused portion, wrap tightly removing as much air as possible.