Attic Aged Uncooked Country Ham
This decades-old process creates a full-flavored ham using nothing but natural aging and smoking.
There’s no substitute for time when curing country hams. Each fresh ham is rubbed with salt and brown sugar and aged over 210 days and hickory smoked - thus achieving a robust flavor with no additional smoking process.
Once our Curemaster feels the ham has reached its optimum flavor, he’ll carefully hand inspect and wrap each one before shipping. This decades-old process creates a full-flavored ham using nothing but natural aging. It’s a rare process for the true country ham enthusiast.
IMPORTANT FOOD SAFETY TIPS
“DANGER ZONE” (40° to 140°F)
• Keep cold food cold – at or below 40°F.
• Keep hot food hot – at or above 140°F.
• When heating or cooling of food, it is important to travel through the “Danger Zone” temperatures as rapidly as possible.
• If not going to consume hot food right away, it’s important to keep it at 140° F or above.
• Leftovers must be put in shallow containers for quick cooling and refrigerated at 40°F or below within two hours.
• Always thaw product in refrigerator.
How much ham do I need?
Serving Sizes:
Estimate 3/4 lb. per person for Bone-In Ham
Estimate 1/2 lb. per person for Boneless Ham
Example:
For a 10 person dinner, you will need a Bone-In Ham 7.5 to 10 lbs. or a 5 lb. Boneless Ham.
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