Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10
Black Apple Ham: order now, ships Nov 10

Black Apple Ham: order now, ships Nov 10

  • Sale
  • $169.95
  • $179.90
Shipping calculated at checkout.

Our new Black Apple Ham is only available while supplies last: order now to ship out (or pick up) beginning Monday, Nov 10. 

***free shipping to this half of the country!***

Heirloom Kurobuta ham we spice brined under lemon peel, cinnamon, allspice, nutmeg and finished with Laird’s applejack and currant glaze. 

Boneless, fully cooked, and ready to eat right out of the package or simple to heat and serve hot -- see easy heating instructions below.

Choose a whole ham (about 7-9lbs each) or half ham (about 3.5 - 4.5lbs each).

Best-by date sticker indicates 75 day refrigerated shelf life, and freezing all extends storage to 365 days after printed date.

 

Heirloom Kurobuta Ham: 
breed originated when English farmers crossed their hogs with black pigs from Asia in the 18th century. the exceptional quality of this pork earned worldwide attention, and the authentic breed with heirloom pedigree got their Kurobuta nickname when the hogs came to Japan in the 19th century. Kurobuta means “black pig” in Japanese.

The heirloom Kurobuta for our black apple ham is gap certified and raised by small family farms in the Ozarks, Illinois, and Iowa.

Laird’s Applejack:
Applejack is America’s first and original native spirit, made on this continent by family farmers and barkeeps almost
a century before the signing of the Declaration of Independence.

The Laird family have been making applejack since 1698. George Washington wrote to the family asking for their applejack recipe, and Abraham Lincoln served Laird’s applejack at his Illinois tavern.



Fully cooked and ready to eat right out of the package. Follow these simple heating instructions to serve hot as the Thanksgiving holiday center plate. Slice ham steaks to fry for spring brunch. Shave or cube for sandwiches, eggs, greens, soup and more.

Reheating instructions:

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend warming it up.
1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack. Pour any juices from the ham package over the ham.
3. Cover bottom of pan with a little water. Optional: instead of water, use apple cider, wine, beer, or stock.
4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.

Ingredients: pork, water, apple brandy, apple cider, dried currants, sea salt, spices (black pepper, lemon peel, cinnamon, allspice, nutmeg), cane sugar, celery powder, cherry powder.
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