Whole Smoked Easter Ham
Ossian Smoked Meats has been making artisan meats since the 1940's, with three generations of the same family smoking hams over hickory the same way they always have. They're not trying to reinvent anything, they're just trying not to screw up what already works.
This ham weighs in at around eleven pounds, and because it's boneless, that's eleven pounds you can actually eat. When you carve a bone-in ham, you're paying for some bone you'll throw away. Here, you carve straight through. Clean slices. No wrestling with a hacksaw.
A real smoking process takes real time. They cure the meat first, then hang it in the smokehouse with hickory burning low. It stays there until the exterior develops that mahogany color and the smoke has worked its way through the meat. You can taste the difference between this and the hams that get a spray of liquid smoke and a few hours in an industrial oven.
The Details
This ham arrives frozen and fully cooked. A couple of days before Easter, move it into your fridge. Easter morning, pull it out, follow the heating instructions they include, and slide it in the oven. Thirty minutes of hands-on work and the oven does the rest.
Fifteen people can eat well off this ham. The next day, you'll slice what's left for sandwiches or an epic soup. Two days later, cube the remainder into a breakfast hash with potatoes. A ham this good can carry meals for a week without it getting old - trust us, we know!
For smaller groups - eight to ten people - there's a half-size version of this same ham. Same cure, same smoke, half the weight.
