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Pit-Smoked Hams and Bacon
Our old fashioned pit-smoked hams are home cured and fully cooked.
Allow 1/4 to 1/2 pound per person. Place ham on rack in open shallow roasting pan. (If desired, rub with brown sugar and place pineapple slices and whole cloves on ham.) Moisten well with pineapple juice or lemon-lime soda. Insert oven-safe thermometer so tip is in the center of the thickest part of the ham and does not touch the bone.
Roast ham in 325 degree oven to an internal temperature of 140 degrees. (See table below.) Ham is easier to carve if allowed to set 15 minutes after removing from oven. If ham is to set, remove when thermometer registers 5 degrees lower than desired doneness.
Cooking Times for Pit-Smoked Hams
For best results, do not over cook.
|Pit-Smoked Ham||Ham Weight||Internal Temperature||Minutes per Pound|
|Whole Bone-In||16 - 20 lbs||140 F||12 - 14 minutes|
|Whole Boneless||10 - 14 lbs||140 F||15 - 18 minutes|
|Partial Ham||5 - 8 lbs||140 F||18 - 20 minutes|