Hickory Ham Roast

Eating adventure ideas with hickory ham:

Heat it in the oven at 325°F, basting with a brown sugar and mustard glaze until it's caramelized and beautiful. Slice it thick and serve with scalloped potatoes, green beans, and dinner rolls for a classic holiday spread. Pair it with mac and cheese, roasted Brussels sprouts, or a big salad. 

The leftovers are where it gets good. Cube the ham for split pea soup, chop it into omelets or scrambled eggs, layer it on sandwiches with cheese and mustard, toss it into potato soup or bean dishes, or dice it up for fried rice. One ham feeds your family for the celebration and keeps giving all week long.

Why forest raised matters?

For most of history, pigs lived in woods and forests, rooting for acorns, wallowing in mud, moving freely. That's what pigs do naturally. 

Now? Most pigs are raised in concrete confinement barns. They never go outside. The meat is pale, watery, and bland.

Forest-raised pork is pork the old fashioned way. Pigs living in the woods, eating a natural diet. The meat is darker, richer, more marbled, and actually tastes like pork used to taste. It's just raising pigs the way they're supposed to be raised.

Storage & Shelf Life

Can be frozen for up to a year. Once thawed, should last 3-5 days in the fridge unopened.