Smoked Ham

Ham is the whole leg of pork, salted, dried and sometimes smoked, cooked, braised or even boiled. For many years, Ham was considered a royal dish, and was, for instance, on the tables of emperors in Ancient Rome.

Smoked Ham is result of the smoking process: the texture is hardened, its color is darker, and its flavors are rich. This ham delivers delicate, fine and exquisite flavors.

Prepare 125–150 g of boneless Ham per guest, and 150–225 g for Ham with the bone.

Keep your whole Ham hanging in a cool dry place at a temperature of about 12 °C. Wrap sliced Ham in greaseproof paper to avoid contact with the air, and use within 2 days.

To store your Ham, coat with a very thin layer of oil. The Ham will then keep all of its quality.