Carver Ham, Whole
Hickory Smoked
- Fully Cooked
- Ready to Reheat & Serve
- Gluten Free
- 15g Protein per serving
- Never Frozen
Product Details
| Weight | 7.5 lb avg |
|---|---|
| Dimensions | 14 × 8 × 4 in (DxWxH) |
Ingredients & Nutrition
Pork, water, contains less than 2% of salt, sodium citrate, sodium phosphate, brown sugar, sodium diacetate, sodium erythorbate, sodium nitrite.
Preparation Instructions
Warming
Preheat oven to 350°F. Remove ham from packaging and place flat side down in a 2-inch deep baking pan, fat side up. Add package drippings and 1/2 cup water in the pan and cover tightly with aluminum foil to help retain moisture. Place pan in oven and bake for 15 minutes per pound, or until reaches desired eating temperature. Remove ham from oven. Let stand loosely covered with aluminum foil for about 10 minutes before slicing to serve.
Glazing
30 minutes before baking is complete, remove aluminum foil and brush 1/4 cup of glaze onto top and sides of ham. Continue baking uncovered for 15 minutes. After 15 minutes, remove ham again and brush with another 1/4 cup of glaze. Any remaining glaze can be used if desired, or served on the side as a dipping sauce. Return ham to oven and bake uncovered for the final 15 minutes.
Carving
Place warm ham flat side down on carving board or platter. Using a meat fork in one ham (to steady the ham), begin carving the ham with the other hand across the grain into 1/4″ thick slices.
Carving a Carver Ham
Retired Spook –
In my humble opinion there is no better tasting ham made; this ham is primo-top-shelf.
Don Ferguson –
Your ham is delicious but, out of 3 ounces of trimmed ham 1 ounce is water. I realize infusing water increases your profits significantly but I don’t like paying for water. I have taken a picture and weighed the ham to prove my point.
Fricks Quality Meats –
We choose to make natural juice hams because we feel it produces the best end result, finding natural juice hams to be less salty and juicier than dry cured ham. Meat loses moisture as it cooks, so we strive to only add enough water to keep the meat at its starting weight after cooking. If focused on increasing margins with water weight, we would make hams classified as “water added” or “ham & water” (the latter being the most water filled classification), but we don’t like our customers paying for water either – just a delicious ham experience. The little water we add is integral in creating that experience.
To clarify further, hams that have “made with natural juices” on the label only contain 5-15% of added liquids, and our hams are at the lower end of this range. We do not add enough brine to produce 1 oz of liquid for every 3 oz of meat. A large amount of liquid seeping out of our ham likely indicates it was temperature abused by either overheating or freezing, which results in the breakdown of the meats’ structure and causes moisture naturally present in the meat to separate from the muscle.
Jack –
We had a Frick’s flat ham for Easter and in my 65 years I can honestly say I have never had better tasting ham. A relative provided it for the meal and until now I had never seen or heard of the brand. It seems HEB in our city carries them only at holidays. In a word…awesome!
Evelyn H. –
I received this item by error. I’d placed an order with my local market for a shank but received this product by error. I will admit, I was not happy with the substitute but after viewing your website … I thought, what a fortunate fine. Happy to say, this is the best tastings ham I ever had. It was so good that I did not complain to the store about the error! So far, I’ve served it for dinner, breakfast, and a sandwich … not disappointed! Let me not forget to mention the glaze …. WOW! delish!