Heritage Bone-In Half Ham
$89.00
Sold as a single half ham while supplies last
One heritage breed Berkshire bone-in half ham, smoked at Whiting Family Foods. At least 8 lbs of rich, beautifully marbled pork that is nothing like what you find at the grocery store.
Berkshire pork is known as "the Wagyu of pork" for its exceptional flavor, natural tenderness, and deep color. This ham was raised on our 40 acre family farm in Conway, PA and processed at Whiting Family Foods, USDA inspected facility.
Only 1 available. This was previously reserved and then the buyer backed out.
Perfect for Easter!
Once it's gone, it's gone.
Local pickup only at 1701 Sampson St, Conway PA 15027.
Text 412-491-9503 to reserve yours before it sells.
Farm pickup only in Conway, PA. No shipping.
Text 412-491-9503 to coordinate your pickup time.
Availability: Cured once a year around the holiday season.
About this product
A bone-in half ham from our Berkshire and Blue Butt heritage hogs at Bryant Creek Heights in Conway, Pennsylvania. USDA-processed, vacuum-sealed, and frozen. This is a single-batch product from our annual holiday cure. When it is gone, it is gone until next year.
Heritage breed pork behaves differently from commercial pork on the bone. Berkshire and Blue Butt hogs finish with more intramuscular fat and a denser muscle grain than modern commercial hybrids. A ham off one of our animals sits heavier in the pan, holds moisture better on a long low roast, and finishes with an actual crust when you glaze and finish it hot at the end. Commercial ham is bred to be lean and uniform. Ours is neither.
The bone in the middle is not decorative. It contributes gelatin and marrow flavor to the meat around it as it cooks, and it gives you a stock bone at the end that you will thank yourself for freezing. A single ham bone, after the meat is off, will make several gallons of stock rich enough to gel in the fridge. Split pea, bean, and lentil soups made from a real ham bone are not the same food as the ones made from a bouillon cube.
Cooking: because this is fully cured and cold-smoked at the processor, it is essentially ready to eat. The task at home is to reheat it to serving temperature without drying it out. Two hundred fifty degrees Fahrenheit, tented in foil, until the interior reads one hundred thirty in the deepest muscle away from the bone. Then glaze if you glaze, and finish uncovered at four hundred until the exterior is lacquered. Rest for twenty minutes before you carve, or the juice ends up on the cutting board instead of on the plate.
Because this is a limited holiday cure, we do not restock through the year. When the site shows it as available, order early. When the last one goes, the listing comes off the site and you join the notify list on this page to hear about next year first.
Pickup is at the farm at 1701 Sampson Street, Conway PA 15027, coordinated by text after your order lands. No shipping. Please have freezer space ready, and a cooler for the drive home.
Frequently asked
Is this a fully cooked ham?
It is cured and cold-smoked at the processor, so the safe internal temperature is already met. At home you are reheating to serving temperature, not cooking from raw.
How should I reheat a heritage ham?
Low and slow. Two hundred fifty degrees Fahrenheit, tented in foil, until the deepest muscle reads about one hundred thirty. Glaze and finish uncovered at four hundred until lacquered. Rest twenty minutes before carving.
How much does a half ham serve?
Depends on the specific ham and how thin you carve. As a rough planning number, a bone-in half ham serves eight to twelve as a main course with room for leftovers.
When will more be available?
Hams are cured once a year in a holiday batch. Join the notify list to be told first when next year's batch is scheduled.