Easter Honey Ham

Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Each batch of meat, salume or sausage is slow cured and smoked with the best ingredients to create layers of flavor. These hams are pasture raised, boneless hams cured with local honey from Brendle Farms and an herbes de provence blend made for Smoking Goose Meatery by a farmer in Indianapolis. Each ham is then smoked over fruitwood so it arrives fully cooked.

$119
$139

Set in the heart of Indianapolis, Smoking Goose continuously brings new world flavors to the old world craft of curing meat. Each batch of meat, salume or sausage is slow cured and smoked with the best ingredients to create layers of flavor. These hams are pasture raised, boneless hams cured with local honey from Brendle Farms and an herbes de provence blend made for Smoking Goose Meatery by a farmer in Indianapolis. Each ham is then smoked over fruitwood so it arrives fully cooked.

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More Details

  • This package includes 1 ham and serves 14-20 people
  • Each ham is 7-10 lbs.

Use And Care

  • Smoking Goose meats are cured or smoked then vacuum sealed and shipped with ice packs which may thaw partially or fully during transit (dry ice is used in warmer weather). They arrive fully cooked and ready to serve with reheating instructions
  • Upon arrival, place ham in the refrigerator. Ham can be stored in the refrigerator for up to 45 days unopened from the packed-on date marked, or 30 days once opened

Heating Instructions

  • Preheat oven to 325F
  • Remove ham from packaging and place in a shallow roasting pan on a roasting rack
  • Cover the bottom of the pan with water (you can also use stock, wine, mead or a combination)
  • Cover the ham and roasting pan with aluminum foil, sealing the edges tightly
  • Bake for 12 minutes per pound
  • If you wish to apply a glaze (not included or required), remove ham from the oven with about 30 minutes left in cooking time. Baste with your favorite glaze and continue heating in the oven uncovered. Basting can be repeated during the last 30 minutes
  • Ham is warmed through when the internal temperature reaches 150F
  • Allow ham to rest for 15 minutes before slicing. Slice to desired thickness and serve!

Ingredients

Whole Easter Ham: Pork Ham, Sea Salt, Cane Sugar, Local Brendle Farm’s Honey, local Herbs De Provence (rosemary, thyme, parsley, bay leaf, tarragon, basil, savory, marjoram, lavender flowers, oregano), lemon peel, vegetable powder (celery juice, sea salt).