A bone-in butt half ham from Mahogany Smoked Meats in Bishop, California, a smokehouse operating since 1922. The shank and hock are removed, leaving the leanest, meatiest cut of the whole ham, about 9 to 10 pounds, double-smoked over 24 hours for a mahogany color and deep smoke flavor. It arrives fully cooked and needs only reheating, so it suits holiday tables and backyard gatherings where a carved centerpiece matters more than quick prep. Against supermarket hams, it is a bone-in, small-batch smoked cut rather than a water-added, mass-produced one, and buyers rate it highly.
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Lowest price we've seen: $95.00 on Nov 12 at Market House. Tracked across 1 store since Nov 12.
Buyers rate it 5 out of 5 across 42 ratings, praising the smoke flavor and the meaty, lean cut.
This is a bone-in butt half ham, double-smoked and slow-smoked for 24 hours. It is the leanest, meatiest cut from the bone-in hams. The shank and hock are removed from a whole ham, leaving between 9 and 10 pounds of smoked ham.
The ham is fully cooked and ready to serve. To warm it, preheat the oven to 325°F. Cover it and heat for 10 minutes per pound.
