In the foothills of the White Mountains of New Hampshire, our friend, Micheal Satzow, runs a smokehouse that turns out the moistest and most flavorful smoked, bone-in hams we’ve ever tasted.
Processed to Lobel’s of New York specifications, each ham is steeped in a maple-sugar and spice brine for a week before it is double-smoked in small batches with apple wood for 16 days. This time-honored method of hand-crafting yields a ham of incomparable tenderness and complex flavors.
The ready-to-serve ham makes a perfect center of attention in a family meal or celebration. It’s equally at home between slices of your favorite bread. Try a Croque Monsieur you’ll never forget. How about Eggs Benedict with a smoky twist, or use slices of ham as the definitive ingredient in classic scalloped potatoes.Preparing Smoked Ham
We ship our smoked hams frozen. Some thawing may occur during transit. Upon receiving your order, plan on the following approximate times for thawing in your refrigerator:
- Whole Ham: 3–4 days
- Half Ham: 1–2 days
Once defrosted, the smoked ham should be consumed within 5 days.
Our smoked hams are fully cooked and ready-to-serve after thawing—just bring to room temperature. But here’s a flavor hint: As good as this ham is cold, try warming it through. You’ll find the ham even more tender and juicy and its smoky character intensified from gentle heat. Download our heating instructions PDF.Ingredients
Cured with water, salt, cane & maple sugars, maple syrup, dextrose, sodium phosphate, sodium erythorbate, sodium nitrite, spice extractives.