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A fully cooked, bone-in ham from pasture-raised Berkshire or Red Wattle pigs, cured with a sweet maple sugar recipe and spiral cut so slices separate at the table. It only needs reheating to 135°F, which makes it a low-effort holiday centerpiece. Against commodity spiral hams, the heritage breed and antibiotic-free raising are the draw; the trade-off is a bone-in cut that takes more oven time and carving space than a boneless one.
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This is a fully cooked, spiral sliced, bone-in ham cured with a maple sugar cure. It is made from heritage breed pork, either Berkshire or Red Wattle. The pigs are pasture raised by independent family farmers and are 100% antibiotic-free.
The cure is sweet, and the ham is already cooked, so it only needs to be heated. Heat it in a 325℉ oven until the internal temperature reaches 135℉. The ham is frozen when it arrives and comes in gold wrapping.
The ham is cut and processed by Paradise Locker Meats, near Kansas City. The maple sugar cure is that company's proprietary recipe.
