Porcelet Bone-In Smoked Ham, Half
- D’Artagnan exclusive milk-fed Yorkshire piglets
- Grown to 10 weeks and up to 70 lbs
- Fed a proprietary, warm milk formula, fortified with vitamins and minerals and carefully balanced fat content
- No added antibiotics, hormones, or growth stimulants
- Extra-white, creamy fat contributes to extremely tender pork
- Handcrafted ham, smoked over real applewood
- Uncured - no nitrates, nitrites, or phosphates
- No artificial ingredients, colorings, or preservatives
- Fully cooked, ready-to-eat
- Half ham, bone-in
- Product of Canada
- Use frozen products within 1-2 days after thawing
Since it’s fully cooked, ham can be served cold, at room temperature, or heated, with or without glaze.
To heat, first, bring the ham up to room temperature. We recommend removing it from the fridge at least an hour before you plan on heating it. Preheat the oven to 300 degrees F.
Place the ham on a rack in a heavy-bottomed roasting pan. Pour ¼ to ½ inch of water, or liquid of your choice, into the pan.
Place a sheet of parchment paper over the ham then cover tightly with aluminum foil. Heat in the oven until the internal temperature reaches about 140 degrees (about 10 minutes per pound of ham). An oven-safe probe thermometer works well for this - poke it into the thickest part of the ham. Heating time will vary depending on your oven and the size of the ham.
Remove the ham from the oven and allow it to rest for a few minutes, tented with foil. As long as you keep your eye on it, this is a safe way to heat the ham without drying it out.
For added flavor and moisture protection, you can apply a glaze during the last 30 minutes of heating time. Ariane, D'Artagnan's founder, suggests a simple mixture of one part soy sauce to one part honey, but don't be afraid to get creative. A balanced glaze will contain a sweet element like honey, brown sugar, apricot preserves, or pure maple syrup and a savory or acidic element such as mustard, soy sauce, vinegar, or even your favorite bourbon.
Perfect for a special occasion, or just a weekend dinner (think leftovers). Fully cooked, it can be sliced cold for sandwiches or salads, shredded and stirred into grits, or tossed in a jambalaya.