Whole Ham

Whole Ham — The Centerpiece, the Way It Used to Taste.

A holiday ham should be the best thing on the table, and this one earns it. Cut whole and bone-in from rare heritage Red Wattle hogs, then cured and smoked the honest way, it's a world apart from the pale, water-added hams that dominate the grocery case. Red Wattle pork is deep in color, richly marbled, and genuinely flavorful — the difference is unmistakable from the first slice.

We raise our hogs on pasture and cure the ham with care — whole-animal, heritage pork, nothing to hide. It arrives fully cooked, so the work is easy: you're warming it through and building a glaze, not cooking it from raw.

Warm it covered in a 325°F oven until it reaches about 140°F in the center, then brush on a glaze — maple, brown sugar, and mustard is a classic — and let it caramelize for the last twenty to thirty minutes. Rest it, then carve around the bone. Save that bone for a pot of beans or split-pea soup; nothing wasted. A centerpiece worth gathering around, and leftovers you'll look forward to.

Intentionally raised. For those who believe in better.