Peach-wood Smoked "Shelby Blue Ribbon" Heritage Ham

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After trimming by hand, we brined these boneless, heritage half hams under local dry honey wine, black peppercorns, coriander, mustard, and bay leaf before slow smoking 'em over chopped logs salvaged from fallen peach trees.

Fully cooked and ready to eat right out of the package, it's also simple to heat and serve hot (see easy instructions below).

Each piece is about 3 to 4 lbs and serves 6-8.

Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat oven to 325 F.

2. Unwrap ham and place in shallow roasting pan on a roasting rack. Pour any juices from the ham package over the ham. 

3. Cover bottom of pan with a little water. (Optional: instead of water, use mead, stock, cider, wine, or peach nectar.)

4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.

5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.

6. Ham's final internal temperature should reach 140F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.

7. Remove ham from oven and allow it to rest covered loosely for 15 minutes before slicing.