Maple cured, moist, and exceptionally flavorful, our lush hams and loins are reminiscent of old-style charcuterie that can only come from slow, deliberate preparation methods perfected to enhance flavor rather than mask it. All of our lean pork comes from the same family farm in nearby Montreal, where healthy, happy pigs are raised using only the best handling practices. Once the pork arrives at our smokehouse, expert butchers trim each piece to our exacting specifications, slowly cure the cuts for days, then hang them in our smokehouses. Smoking at higher temperatures over genuine fruitwood chips imparts a wonderful balance of tender sweetness and smoke that satisfies the most demanding connoisseur of quality smoked meats. Our hams are so moist and flavorful that we don’t need to add the extra water you’ll find in supermarket brands. We’ve heard from our customers that they prefer to serve our hams at room temperature, and often include them as part of outdoor “mobile feasts.”
Spiral Sliced Hams- Cover spiral ham with tin foil and place in a 325° oven for approximately 12 minutes per pound.
Smoked Bone in Hams- Place unwrapped ham in 325° pre-heated oven, if half ham place cut half down. Reheat ham for 16-18 minutes per pound, until internal temperature is 120°.
Boneless Hams- Place unwrapped ham in pre-heated 325° oven and heat for approximately 20-25 minutes per pound or until internal temperature is 120°.
All hams are fully cooked. You can serve at room temperature or heat up as suggested above.
“…the ham was just about the best thing we have ever tasted!!! You can be sure that I will never order a ham from anywhere else.” M. Quintal, Framingham, MA