These housemade Butcher & Larder hams are a treat. Flavorful, smoky, a little sweet and really juicy, and will be a true showstopper that will become a tradition for years to come. Makes for a memorable meal that is as convenient as it is delicious.
It all starts with our local, pastured hogs. The hams are cut and go into a brine made with honey, molasses, black and red pepper, herbs and garlic and are slowly smoked over a mix of hickory, oak and cherry wood.
Cooking Tips & Sizes: Hams are available in 2 sizes: half ham (serves 4-6) and whole ham (serves 6-10) Leftovers are encouraged. Hams are all boneless and fully cooked; simply heat and eat. Ham can be carved at the table, or sliced ahead of time and heated up ready to serve. Get more cooking tips here.
Source: We source animals from a network of small family farms and processors we trust, many of whom we’ve known for years. The meat is well marbled and has a deep, rich color resulting in tender, intensely flavored cuts. LaPryor Farms, Kilgus Farm, Gunthorp Farms, Beeler’s, and Premier Meats provide us with pasture raised animals that are never given growth hormones or antibiotics and, above all else, taste amazing. Learn more about our suppliers here.