Which ham is right for your table?
Smoked Ham (this one): Naturally cured with sea salt and celery juice powder, then smoked. That classic salty, smoky ham flavor everyone expects at the holidays. Heat it to an internal temperature of 145°F before serving. Leftovers make the best sandwiches and bean soup.
How we cook it: Maple Orange Glazed Smoked Ham recipe →
The alternative? Ham Roast: The same cut from our heritage hogs, left fresh. No cure, no smoke. It eats like a juicy pork roast, so you season it your way.
Want the fresh one instead? Shop the Ham Roast →