What's all the buzz about a smoked ham?
Smoking is another form of curing. Before the ham is smoked, it is first salt-cured or brined to control the development of bacteria during smoking.
It will then spend hours, days even, in a smokehouse to allow the essence of hickory or maple smoke infuse into the meat. Creating a superb easy to prepare meal with all the flavoring you need to make it a great meal!
Our smoked hams are bone-in.