How To Cook
Bacon
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: We recommend laying the bacon flat on a flat cookie sheet (with ridges to catch the grease) and cooking at 375 ° F for 12 - 20 minutes, or until desired crispiness is achieved. For pan frying, place bacon in a warm frying pan and turn the slices over occasionally for 8 -12 minutes.
Canadian Bacon
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: The Canadian style bacon is fully cooked. To warm, melt 1 tablespoon butter in a warm skillet and cook bacon on low heat for 3-minutes. Be careful not to overcook.
Sausage
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: Our smoked sausages are fully cooked, simply heat & serve. You can grill them, turning occasionally for 7-14 minutes. Steam them by placing them in a steamer for approximately 15 minutes. Broil them by placing them under a pre-heated broiler for 12-minutes turning them once to warm them through, or pan fry them by placing them in a pan with vegetable oil for approximately 12-minutes, turning occasionally.
Poultry
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: Our smoked poultry is fully cooked and best served at room temperature. If you choose to warm it, bake it slowly to temperature in the oven at 325 °F, for 12 minutes per pound and serve at an internal temperature of 165 °F.
Steamship & Bone-In Hams
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: Our hams are fully cooked. To warm, place the unwrapped ham in a 325°F pre-heated oven. For a half ham, place the cut surface down to protect the ham from drying out. Reheat the ham for 16 – 18 minutes per pound for a whole ham, and 8-9 minutes per pound for a half ham. The internal temperature of the ham should be 165°F upon serving.
Boneless & Black Forest Ham
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: Our hams are fully cooked. To warm, place the unwrapped ham in a preheated 325 ° F oven for approximately 20-25 minutes per pound or until the ham reaches an internal temperature of 165° F. Take the ham out of the oven and let it rest for several minutes prior to carving.
Spiral Sliced Ham
To Keep: Refrigerate at or below 40°F at all times. Use product within 10 days of receiving, or freeze unopened pack for up to 1-year.
To Cook: Our hams are fully cooked. To warm, cover the unwrapped spiral ham with tinfoil to prevent the ham from drying out, and place in a 325°F oven for approximately 12-minutes per pound. A whole spiral ham will take roughly 3-hours to cook, a half ham roughly 1.5 hours. Take the ham out of the oven when the internal temperature reaches 165 °F and let it rest for several minutes prior to carving.
