HAM: Traditionally Cured Tamworth Pork - BONELESS

HAM: Traditionally Cured Tamworth Pork - BONELESS

Naturally smoked and traditionally cured for that classic ham taste - 2-4lb sizes available
$8.00/lb. Avg. 3 lb.
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Our hams are slow cured using traditional methods and always naturally smoked to produce the salty flavour and juiciness you can expect from cured hams. Below is a great recipe for a twist on baked hams you can try today!


1 cup honey
1/2 cup molasses
1/2 cup good quality Kentucky bourbon
1/4 cup orange juice
2 tablespoons Dijon mustard
1 ham half about 6 to 8 pounds -- fully cooked *OUR HAMS ARE 2-4LB AVERAGE, SO RECIPE MAY HAVE TO REDUCED OR HALVED.


Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.

Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan. Bake at 325 for about 1 1/2 hours, or until a meat
thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.

Transfer drippings to a saucepan and add remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.

Photo and Recipe Courtesy of: Diana Rattray (Nov 15, 2018) The Spruce Eats 2019. Baked Ham with Sweet Bourbon-Mustard Glaze. Retrieved from: https://www.thespruceeats.com/... on January 30, 2019. 

*We are working with our butcher to create natural curing methods for our hams and bacon, and appreciate your patience as we create new recipes that follow Health Canada's Guidelines for natural curing methods. Due to the cost of inspectors and ingredients for natural curing methods our hams will be priced accordingly. We will continue to offer traditional hams to our customers who prefer traditional curing methods.

**Please note that bone-in hams may be used as a substitute when boneless is unavailable. Bone accounts for a very small percentage of overall weight and price will be lowered to account for bone weight. Please advise us if you prefer not to have bone-in hams used as substitute. Thank you.