This pasture raised ham is bone-in, sugar free, nitrate/nitrite* free and smoked to perfection. Whether you're feeding a large family or hosting an intimate gathering, you'll have the choice between half or whole ham.

The bone-in ham is ideal for traditionalists, who prefer its appearance and who look forward to using the bone for soups and other dishes. This Ham will make a great addition to your Easter celebration. These hams are NOT pre-sliced.

Ingredients: Pasture-raised pork, sea salt, natural flavors from citrus fruits extracts, dried vinegar.
*No nitrates or nitrites added except for the naturally occurring nitrates in sea salt.

Not sure how to prepare your ham? We've included a recipe below that will be a crowd pleaser:

Orange Honey Glaze Recipe:

Glaze:

4 Tbsp Grey Poupon Dijon mustard
6oz Raw, Local, Unfiltered, Wildflower honey
1 Naval orange zest and juice
1/2 tsp ground cloves
1/2 tsp ground cinnamon

Combine ingredients for the glaze in a sauce pot and whisk until evenly combined. Bring the mixture to simmer over medium heat. Let it simmer, stirring often, for about 10 minutes. Some of the liquid will cook off and the glaze will be thickened. Remove from heat.

Baked Ham:

Preheat over to 325°
Make cuts across the ham that are about 1/4-1/2 inch deep, forming diamond shapes.
Place a rack inside a roasting pan and add a two of cups of water to the bottom of the pan.
Place ham on roasting rack and glaze it all over with about half the glaze. Reserve remaining glaze for later.
Wrap ham tightly in foil and place on the rack inside the roasting pan (flat side down if using half ham). Bake for about an hour covered.
Take ham out of the oven and open the foil. Raise oven temperature to 400°.
Glaze the ham all over and put it back in the oven, uncovered, for about 20-30 minutes. The internal temperature close to the bone should be 140° when it's ready.
Take out the ham and let it rest for a few minutes before serving.

All of our pork products come from Clear Creek Farm in Spalding, Nebraska. They are raised free range, outside, and given no antibiotics or hormones. They eat a natural omnivore diet of local and seasonal fruits, nuts, vegetables, and certified organic, soy/GMO free grains. This is far and away the best hog in Southern California.