Lake House Rum Ham + City Ham

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 stock, cider, wine, or beer.

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.

Ham Pastor + City Ham

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 stock, cider, pineapple juice, wine, or beer.

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.

Easter "Freedom 75" Hams + City Hams

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. (The Glaze is already on the freedom 75 ham— there is no second package. Pour any glaze or juices left in the ham packaging over the ham.)

3. Cover bottom of pan with a little water. Optional: instead of water, use stock, cider, wine, lemonade, or gin mixed with water.

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.

Indiana Banana Hams + City Hams

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. (The pawpaw-rum-tellicherry Glaze is already on the Peach Wood Smoked Ham—there is no second package. Pour any glaze or juices left in the ham packaging over the ham.)

3. Cover bottom of pan with a little water. (Optional: instead of water, use stock, cider, wine, or rum mixed with water.)

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.

Holiday Hams

Peach Wood Smoked Ham with Rosemary, Tangerine, Mustard Glaze
as well as City Ham
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. (The Rosemary, Tangerine, Mustard Glaze is already on the Peach Wood Smoked Ham—there is no second package. Pour any glaze or juices left in the ham packaging over the ham.)
3. Cover bottom of pan with a little water. (Optional: instead of water, use stock, cider, wine, or orange juice.)
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.

Download PDF of heating instructions.

Easter Hams

EASTER HAMS: BLACK PEPPER MAPLE HAM, BOURBON HAM, CITY HAM

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up:

1. Remove ham from the fridge and allow to come to room temp. Preheat oven to 325 F.
2. Open the ham package and reserve any juices for basting.
3. Place ham in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, wine, or cider).
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
6. With about 30 minutes left in your cooking time, remove the ham from the oven and baste with juices from the pan. Return the ham to the oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.

Mardi Gras Specials

Etoufee Heating Instructions

Empty contents into sauce pan and over medium-low heat. Slowly bring Etouffee to a simmer, stirring occasionally. (Optional: Add cream, broth, or water if you prefer a thinner consistency.) Serve over cooked rice like Two Brooks Farm Missimati Rice:

Combine the following in a 2 quart saucepan. Stir lightly, bring to a boil, then reduce the heat to a low boil, and cover with a tight fitting lid. Simmer for about 15 min. When rice has reached your desired texture, fluff rice with fork or large flat spoon and serve.

• 8 oz Missimati Rice

• 2 cups water or broth

• 1 tsp salt (optional)

• 1 tbsp oil or butter

Herbed Oyster Gratin

Preheat oven to 350F. Remove plastic wrap and lid, place aluminum container on a baking sheet, and place in the oven. Bake for about 20-25 minutes or until hot, bubbly, and golden brown on top. Pair with a crusty baguette or Spent Grain Crackers.

Super Bowl Specials

Crab Spinach Artichoke Dip

1. Preheat oven to 350F

2. Remove plastic wrap and lid.

3. Place aluminum container on a baking sheet and place in the oven.

4. Bake for about 20-25 minutes or until hot and bubbly, and cheese is melted on top.

5. Serve hot. We recommend sides like toasted bread, crackers, pork rinds, pretzels, or raw veggies.

Habanero Persimmon Pork Taquitos

1. Do not thaw; cook frozen.

2. Preheat oven to 400F.

3. Place taquitos approximately 1 inch apart on a baking sheet.

4. Bake for about 12-15 minutes or until golden brown and hot throughout.

5. Serve with Persimmon Lime Crema.

*Taquitos can also be cooked in an airf ryer. Lightly spay taquitos with cooking oil. Air Fry at 380°F for about 7-10 minutes or until they reach your desired crispiness. Gently turn the taquitos about halfway through cooking.

Turkey & Ham

Roasting Raw Whole Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.

Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Roasting Raw Turkey Breasts: https://www.gordonramsay.com/gr/recipes/turkey-breast-and-gravy/

Whole Smoked Turkey or Smoked Turkey Breast or Herb & Spice Roasted Turkey
Your smoked turkey, smoked turkey breast, or herb & spice roasted turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up… 

1. Store your smoked/ roasted turkey or breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the turkey loosely with tin foil and heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey from the oven and carefully remove the tin foil. Baste the skin of the turkey with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey back in the oven until it begins to show your desired shade of browning.

Black Pepper Maple Ham, Shelby Blue Ribbon Ham, or City Ham
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.
3. Cover bottom of pan with water. (Optional: instead of water, use stock, cider, wine, or root beer mixed with water.)
4. Cover ham and roasting pan with a "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 + St. Elmo Root Beer Glaze (only included with Black Pepper Maple Hams). 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.
Optional: serve any leftover St. Elmo Root Beer Glaze on the side. (only included with Black Pepper Maple Hams)

Corned Beef Heating Instructions

FULLY COOKED CORNED BEEF: Whole or half pieces
YOUR CORNED BEEF IS FULLY COOKED. IT SHOULD BE STORED IN THE FRIDGE BUT CAN BE SERVED COLD, AT ROOM TEMP, OR HOT. HERE'S HOW WE RECOMMEND WARMING IT UP...

1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes.

2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan.)

4. When the brisket has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.