All around the country, rural folks have sat down together around a Sunday ham dinner to mark the tasty culmination of a day spent giving thanks, winding down, and enjoying the company of family and community for generations. True to tradition, our finest hams are “put down” in bins to be marinated in a wondrous blend of maple syrup and spices for one week. These exceptionally lean, full-flavored hams are then smoked for 16 hours over glowing wood chips to impart a signature, smoky sweetness that makes this treat such an institution.
