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The home of Alexander & Hornung authentic premium meats, since 1945.
Item is priced by the pound. Amount shown is an estimated cost for each ham portion. Please order the desired number ham portions, along with the desired Cut. U.
Heating Instructions: This ham is fully cooked and may be enjoyed without further cooking. Do not overheat. Let ham stand at room temperature for 1 hour. Preheat oven to 300°F. Remove ham from packaging and place in a roasting pan or glass baking pan, and cover completely with foil. Bake ham for 10 minutes per
Example: Bake for 100 minutes if the ham weighs 10 pounds. Sprinkle the glaze pack over a cooked ham or cold ham. To make a paste, mix the glaze with a small amount of water and spread over a cooked or cold ham. Cook the ham steak in a pre-heated pan at medium heat until browned.
3 Oct 2017 A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium. Although ham is a very
Place ham in shallow roasting pan. - Bone-In ? Ham ~ Place HAM FACE vertically in pan. Cover with aluminum foil. Bake at 275°F for approximately 15 - 18 minutes per pound until heated through.
The home of Alexander & Hornung authentic premium meats, since 1945.
All Double G™ hams are fully cooked once they leave our smokehouses, and can be eaten straight from the package. However, many people like to eat their ham oven-warmed, grilled, seared, or fried.
heating your ham. Start by removing all packaging, including the plastic disc covering the bone, and cover completely in foil. Place your ham flat-side down in a shallow pan. Bake according to instructions below. Use a thermometer to test temperature, ham is done when it reaches 140°F in all areas. Pro tip: For a nice
Alexander & Hornung, St. Clair Shores, Michigan. 248 likes. Alexander & Hornung uses time honored recipes in the process of preparing and refining meats

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February 2018