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Ossian's Old Fashioned Bone-In Smoked Ham is a ready-to-cook, hickory-smoked collar-cut ham with the shank bone left in. It weighs 18–20 lb and serves 20–25 as a main dish. The collar cut and bone keep it juicy and help it hold its shape on the platter, and the bone is the start of a pot of ham and bean soup. It is not precooked, so it needs roughly 5½ to 6½ hours in the oven. Against a boneless cooked ham it takes far more oven time and gives up some sliceable meat, but it delivers the classic bone-in look and a bone for soup.
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Lowest price we've seen: $80.00 on Nov 12 at Willies Smokehouse. Tracked across 1 store since Nov 12.
This is a whole bone-in smoked ham, cut from the collar in the traditional butcher's method. The shank bone stays in. The meat is richly marbled and savory, and the ham holds its shape on the platter. It is a city ham: wet-cured, mild and moist.
The ham is hickory smoked in small batches by Ossian Smoked Meats in Ossian, Indiana, which has been smoking meats since 1946. It is ready to cook, not precooked. It is vacuum sealed and ships frozen with dry ice.
To cook, bake at 325°F, covered, with a cup or two of water in the pan. Allow 18–20 minutes per pound, until a thermometer in the thickest part (away from the bone) reads 145°F. For an 18–20 lb ham that is about 5½ to 6½ hours. Rest it 15 minutes before carving, and glaze uncovered for the last 20–30 minutes if you like. The leftover bone can go into ham and bean soup.
