Hickory-Smoked Hams

Our majestic Bone In Ham will meet even the most discriminating pallet's approval after a single taste. We hickory smoke our hams to a hardy perfection, producing savory and unmatched flavor that's a taste pleaser.

1. Always use a bone-in Ham and then de-bone after cooking (before slicing).

2. Place thermometer in thickest portion of Ham without touching the bone.

3. Completely seal ham in foil. (Grandma and Grandpa use around a 25lb Ham - sure to feed 25 people.)

4. Put the Ham in oven before going to bed.

5. Cook at 170 degrees all night.

6. Heinkel's Ham is already precooked and smoked during a 12 hour process; you are just warming it up.

7. Bring the Heinkel's Ham up to 140-150 degrees. The inside part of the Ham will actually keep cooking for 30 minutes outside of the oven.

8. After 30 minutes, de-bone, and put it through the electric slicer.

9. Heinkel's prefer 1/8 to 3/16" thick slices

10. Place on warm plate and cover with foil until it's time to Dig In!



*Source: Heinkel's Home Cooked Memories, author Gail Heinkel Yuras

Our gourmet boneless ham guarantees the finest dining experience imaginable due to our special care and preparation, which has been a trademark of Heinkel's since 1912.