What Is Tavern Ham?

Boar’s Head Tavern Ham is naturally smoked for a rich, full smokey flavor, just like it was served in taverns of the past.

What makes a standard ham different from a tavern ham?

Ham and turkey have one thing in common: they look to be more difficult to prepare than they are. When you get tavern ham from a restaurant or deli counter, you’re almost certainly getting a boneless ham cut from the leg that’s been salt-cured for a rich, classic flavor. If you come across a fresh tavern ham in your grocery or butcher’s, slow-roast it like a holiday or weekend ham.

Is tavern ham made from pork?

Hand-trimmed lean Canadian pork arrived from our northern neighbor, which we blended with all-natural spices and seasonings before carefully cooking for a deliciously rich flavor.

What’s the best way to prepare a tiny tavern ham?

Preheat the oven to 325 degrees F and place the ham in a small baking pan. 4. Bake for 15 minutes each ham proud, or until internal temperature reaches 130 degrees F. Keep refrigerated until ready to use.

How long does the ham from the Boar’s Head Tavern last?

What is the shelf life of your deli meats in the refrigerator? Our items haven’t been overly processed. We recommend that you do not purchase more product than you can consume in three days in order to get the best flavor.

What is the best way to cook tavern ham?

In a roasting pan, place the ham. In the bottom of the pan, pour some water. In the bottom of the pan, several recipes call for cola or, my personal favorite, Vernors.

Place the spiral-sliced ham in a baking dish cut side down. Wrap foil around the dish tightly. Reheat in a 325F oven until an internal temperature of 135F to 140F is reached. You can also use an oven bag to keep the ham warm. Reheating should take no more than 10 minutes per pound.

Cut off any skin from hams that are fully cooked (again, check the label) and not spiral sliced. Make diamond crosshatch marks all the way through the fat layer. Bake until heated through and the internal temperature reaches 135 degrees in a 325-350 degree oven. Again, no longer than 10 minutes per pound is recommended. It will take 1 hour and 20 minutes to catch an 8-pounder. If you choose, baste the ham with pan juices or a glaze while it’s cooking.