6.5 lb. average package weight
Cloverdale TeardropTM Hams are hickory smoked with real hickory chips for a deep, authentic hickory smoked flavor.
What’s the best way to cook a tear drop ham?
Preheat the oven to 325 degrees Fahrenheit. Place the ham fat side up in a roasting pan lined with foil; place it in the baking pan. Bake for 18 to 20 minutes per pound of meat, or until a meat thermometer reads 145F. In the meantime, prepare the glaze. Combine brown sugar, corn syrup, cinnamon, flour, mustard, and vinegar in a medium sauce pan. Stir constantly over low heat until smooth. Remove the ham’s wrapper and trim away any unwanted fat. Create a diamond pattern with the ham by scoring it all over the surface. Return to the oven and bake until the internal temperature reaches 160 degrees, basting regularly with the glaze mixture.
What’s the best way to cook Cloverdale ham patties?
Remove the patties from the packaging and set it on a small or medium-sized skillet to cook. On medium heat, cook the patties for 2-3 minutes. Turn the patty and heat for another 2-3 minutes.
Remove the patties from the packaging and place it on a baking pan in the oven. Preheat oven to 325F and bake for 11-15 minutes.
Remove the patty from the packaging and place it on a microwave-safe dish. Microwave on high for 1 1/2-2 minutes, covered with a paper towel. Using pot holders, carefully remove the dish from the microwave. WARNING: The food will be quite hot.
Is Cloverdale Ham free of gluten?
Cloverdale makes fully cooked Polish sausage simple to heat and serve. On a hearty hoagie roll, enjoy the soft texture of the skinless sausage, or slice it up and add it to spaghetti, potatoes, or pizza. Gluten-free and MSG-free, these tasty, naturally hickory slow smoked sausages have no added MSG. Made in the United States of America.
What’s the best way to prepare Sugardale prestige smoked ham?
To serve hot, combine the following ingredients.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove all of the ham’s packaging.
- Place the ham in a shallow baking pan and pour in about half of the liquid.
- Preheat oven to 350F and bake for 15 minutes each pound.
- When the internal temperature of the ham reaches 120F – 130F, depending on the type of ham, it is warmed. Overcooking the ham will cause it to dry out.
What section of a ham has the best flavor?
Bone-in hams are sold in half-pound increments. When buying bone-in ham, you’ll need to think about the section of the ham you want.
- It’s a terrific choice for a picture-perfect table because the shank end (or leg piece) has the iconic ham profile. The meat is leaner and has only one long bone, making carving easier.
- The butt end (the upper half of the ham) offers a deeper flavor since the meat is more soft and fattier. It does, however, contain a T-shaped bone that can be difficult to carve around. But don’t worry; we’ve got some pointers on how to cut ham flawlessly.
Editor’s tip: A semi-boneless ham, with the shank bone removed but the leg bone left in, provides a win-win situation of easier carving without sacrificing flavor.
Boneless Ham
Boneless ham is always an option if convenience is more important to you than appearance and bone-in flavor. The bone is removed from this variety, and the ham is pressed into that recognizable oval form. The additional salt breaks down the proteins in the boneless ham, causing it to re-form in a sense. Obviously, this is the simplest way to carve. You can’t go wrong with this recipe for Easy and Elegant Ham.
Why does my ham have such a rough texture?
Oven-Baked Fall-Apart Ham When you cook meat at a high temperature, the protein molecules contract and the meat becomes tough. This isn’t an issue with a tender steak that has only been on the grill for a few minutes. Making a ham particularly soft, on the other hand, necessitates a long, slow cooking time.
Sugardale hams are made by what company?
Fresh Mark has evolved from a regional meat supplier in Northeast Ohio to a statewide distributor of bacon, ham, hot dogs, pepperoni and salami, sliced meats, and other speciality meat products. Our Sugardale and Superior’s Brand Meats lines have earned a reputation for quality and consistency among Fresh Mark customers.
Sugardale and Superior’s paved their own independent routes just miles apart in Canton and Massillon, Ohio, in the early 1920s and 1930s. Both companies have a long history of success and community recognition. In the late 1970s, Superior’s purchased Sugardale, bringing both brands under the Fresh Mark umbrella.
Fresh Mark celebrates our past with legacy recipes, traditions, and ethical business methods as a proud, family-owned business. Across the retail and food service industries, we provide customized solutions for our partners, clients, and consumers. Personal relationships are at the heart of our business, and the way we develop them has become one of our most well-known trademarks.
What is the greatest ham cut to bake with?
The shank end provides a traditional ham appearance, whereas the butt has more useful meat. Bone-in is always recommended, regardless of the cut. Taste and texture are improved.
