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Hardwood Smoked

Frick's Uncured Carver Ham

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Made with quality ingredients, slow smoked and never frozen.

Carve It Up

Simplify the carving experience by following a video tutorial and step-by-step instructions for carving a butt or shank portion ham.

Warming Is Optional:

Here's how It's Done

Step 1

This ham is fully cooked. To warm, remove packaging from ham, including the bone cap & soaking pad or netting, and place in a deep baking pan.

Step 2

Add package drippings and ½ cup water in the pan, then cover the pan tightly with aluminum foil to retain moisture.

Step 3

Preheat your oven to 325° and bake for 15-20 minutes per pound or until heated through.

Step 4

Remove ham from oven. Let stand loosely covered with aluminum foil for 10 minutes before slicing to serve.

Step 1

This ham is fully cooked. To warm, remove packaging from ham, including the bone cap & soaking pad or netting, and place in a deep baking pan.

Step 2

Add package drippings and ½ cup water in the pan, then cover the pan tightly with aluminum foil to retain moisture.

Step 3

Preheat your oven to 325° and bake for 15-20 minutes per pound or until heated through.

Step 4

Remove ham from oven. Let stand loosely covered with aluminum foil for 10 minutes before slicing to serve.

Pro Tips

Freezing is no friend to ham

Ham can safely stay unopened in the refrigerator until the use/freeze by date on the package. Storing fresh in the fridge will give you the best texture, just as the artisans intended.

Better to Undercook than Overcook

Warming a fully cooked ham is up to preference, but we advise pulling a ham out of the oven once the internal meat temp. is ~130°F. Temperature can rise another 10°F while at rest outside the oven.

The Glaze Can Wait

If applying a sugary glaze, wait until 30 min. before cook time completes to avoid scorching it. After adding a layer of glaze, put ham back in the oven, uncovered. After 15 min., apply more glaze.

5th Generation

Family-Owned & Operated

Frick’s history dates clear back to 1896 when Edward Frick opened up a butcher shop in Washington, Missouri. The world’s a mighty different place today, but Frick’s is still a family business, making products in America’s heartland with pride. And if one thing’s been learned over 125 years in the meat business, it’s that flavor takes time.

More About Our Story

From American Farms

We Only Do Business with Suppliers We Trust

The meat used in Frick’s ham comes from Midwest farms, many of which are family owned & operated. Among them is Deppe Farms, located only 2 miles down the road from Frick’s.

Meet the Deppes

Our Supplier: Deppe Farms

Six family members across three generations are actively engaged in the Deppe farm business. They proudly build upon the family legacy, believing their passion drives their success.

Meet the Deppes

Our Supplier: Deppe Farms

Animal health and happiness are top priorities for the Deppes. Their open pen housing barn for expectant mother hogs gives the sows plenty of room to move, mingle and loaf.

Meet the Deppes
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