peach wood smoked ham with rosemary, tangerine, mustard glaze
limited-release Easter ham
Pasture raised, boneless ham
Cured under tangerine peel and rosemary before smoking over embers of salvaged peach tree wood from a local orchard in daviess county, Indiana
Finished with tangerine, rosemary, mustard glaze spiked with clove, cinnamon, turmeric, bay leaves
serving suggestions
glaze is already on the ham inside the packaging.
fully cooked: easy to heat & carve as traditional easter entrée
Slice ham steaks to fry for brunch
shave or cube for sandwiches, eggs, beans
cube and skewer for cocktail garnish
