Honey Baked Ham Retail Menu

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™ Honey Baked Ham Pounds serves calories (3-oz serving) BONE-IN HALF HAM 8–12 UP TO 24 170 CAL BONE-IN QUARTER HAM 4–6 UP TO 7 170 CAL BY THE SLICE 1 2–4 170 CAL Honey Baked Boneless Ham Pounds serves calories HONEY BAKED HAM (3-oz serving) HALF BONELESS HAM 3-5 UP TO 10 130 CAL WHOLE BONELESS HAM 8-10 UP TO 20 130 CAL Pork & Beef Pounds serves calories (per serving) BBQ PORK ROAST 3 6-8 160 CAL BBQ BABY BACK RIBS FULL RACK 3 290 CAL BEEF POT ROAST 3 6-8 180 CAL Meat Salads (available by the pound) calories (per serving) HONEY BAKED TURKEY BREAST HAM SALAD 310 CAL CHICKEN SALAD 330 CAL By the pound. Calories shown are per 4.5 oz serving. Offerings may vary by store. Honey Baked Turkey Breast Pounds serves calories (3-oz serving) Bacon SMOKED OR ROASTED 2.75-3.25 6-8 120-140 CAL TURKEY BREAST calories (2 slice serving) BY THE SLICE 1 2-4 120-140 CAL SWEET GLAZE OR PEPPERED 90 CAL whole turkey 12 10-12 110-160 CAL (1.5 lb) Additional nutritional information available upon request. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. ™ Heat & Serve Sides calories (per serving) 240 CAL MAPLE SWEET POTATO SOUFFLE TUSCAN-STYLE DOUBLE CHEDDAR MACARONI & CHEESE 470 CAL BROCCOLI GREEN BEAN CASSEROLE 120 CAL Tossed with lemon, garlic, olive oil & parmesan cheese CHEESY POTATOES AU GRATIN 260 CAL TUSCAN-STYLE BROCCOLI 150 CAL LOADED SMASHED POTATOES 300 CAL LOADED SMASHED COUNTRY CORNBREAD STUFFING 240 CAL POTATOES Smothered with butter, CREAMY RUSSET MASHED POTATOES 320 CAL cheddar cheese, crispy BAKED CINNAMON APPLES 90 CAL bacon & chives ROASTED TURKEY GRAVY 35 CAL Calories shown are per individual serving. Deli Sides (available by the pound) calories (per serving) SMASHED POTATO SALAD 130 CAL BROCCOLI BACON BLISS 170 CAL By the pound. See store for all deli sides availability. May vary by location. Desserts serves calories serves calories (per serving) (per serving) CARROT CAKE 12 420 CAL TRIPLE CHOCOLATE CAKE 10-12 280 CAL NY STYLE CHEESECAKE 10-12 210 CAL RED VELVET CAKE (seasonal) 18 330 CAL NY STYLE CHEESECAKE SAMPLER 12 320-340 CAL COCONUT CAKE (seasonal) 16 330 CAL CINNAMON WALNUT COFFEE CAKE 8-10 260 CAL CHOCOLATE RUM CAKE 12 310 CAL BLUEBERRY COFFEE CAKE 8-10 210 CAL VANILLA RUM CAKE 12 280 CAL SOUTHERN PECAN PIE 8 490 CAL PUMPKIN PIE 8 300 CAL APPLE CARAMEL WALNUT PIE 9 380 CAL *Desserts may vary by store. Additional nutritional information available upon request. 2,000 calories a day is used for general nutrition advice, but calorie needs vary..

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Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
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First Thoughts the Cheeses Charcuterie Plate Housemade Pate, Surreyano
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Fra' Mani Handcrafted Foods Introduces New Artisan Hams
FOR IMMEDIATE RELEASE CONTACT: Sarah Kim Fra’ Mani Handcrafted Foods: 510.526.7000 [email protected] FRA’ MANI HANDCRAFTED FOODS INTRODUCES TWO NEW ARTISAN HAMS BERKELEY, CA (May 8, 2015) -- Fra’ Mani Handcrafted Foods, a leading artisanal producer of salumi, is proud to announce the expansion of its successful cooked salumi line of products with two new artisan hams: ● Fra’ Mani Sweet Apple Ham ● Fra’ Mani Hot Ham Fra’ Mani Sweet Apple Ham and Hot Ham are the latest additions to the company’s popular cooked deli meat line, which consists of Classic Mortadella, Salame Rosa (salame cotto), Rosemary Ham, Smoked Ham, Roasted Pork Loin, Turkey Galantine and Spicy Capicollo. Fra’ Mani Sweet Apple Ham will be available to Fra’ Mani distribution partners beginning May 20, 2015, and Hot Ham beginning June 3, 2015. “This expansion of our cooked salumi line provides consumers with greater variety and access to Fra’ Mani products” said Paul Bertolli, Fra’ Mani Founder & Curemaster. Fra’ Mani Sweet Apple Ham comprises three major muscles of the pork leg - inside round, outside round and eye of round. The legs are trimmed carefully, leaving a thin layer of flavorful cover fat on the outside. The muscles are lightly brined, formed by hand into a teardrop shape, trussed, and lightly smoked over natural hardwood. Fra’ Mani Sweet Apple Ham has an appealing light pink complexion and is infused with the flavors of apple juice and brown sugar, two major components of the brine. Fra’ Mani Hot Ham is made from the knuckle of the pork leg, situated above the shank on the bottom of the pork leg.
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CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
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Ham and Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Ham and Food Safety ams: They can be fresh, cook-before-eating, cooked, picnic, and country types. There are so many kinds, Hand their storage times and cooking times vary. This background information serves to carve up the facts and make them easier to understand. Definition Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat.” The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color. Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions. Hams that are not ready-to-eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel (label) indicating the product needs cooking, e.g., “cook thoroughly.” In addition, the label must bear cooking directions.
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The Tasty World of Charcuterie
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Cured Meat Products
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Mountain Forum Cured Meat Products Introduction Meat is a valuable nutritious food that if untreated will spoil within a few days. However, there are a number of preservation techniques that can be used at a small scale to extend its shelf life by several days, weeks or months. Some of these processing methods also alter the flavour and texture of meat, which can increase its value when these products are sold. This Technical Brief gives an overview of the types of cured meat products that are possible to produce at a small scale of operation. It does not include sausages, burgers, pâtés and other ground meat products. These are more difficult to produce at a small scale because of the higher costs of equipment and the specialist technical knowledge required, or because they pose a greater risk of causing food poisoning. Spoilage, food poisoning and preservation Meat can support the growth of both bacteria and contaminating insects and parasites. It is a low-acid food, and if meat is not properly processed or if it is contaminated after processing, bacteria can spoil it and make it unacceptable for sale. Dangerous bacteria can also grow on the meat and cause food poisoning. All types of meat processing therefore need careful control over the processing conditions and good hygiene precautions to make sure that products are both safe to eat and have the required shelf life. Processors must pay strict attention to hygiene and sanitation throughout the processing and distribution of meat products.
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Ham for the Holidays, December 2007
ISSUE VOLUME DECEMBER 4 16 2017 Hams, Hams, Hams Charts & Terms Ham It Up Ham for the HOLIDAYS Fresh, cook-before-eating, cooked, picnic, from smoldering fires, which gives added country types … knowing how to store and flavor and color to meat and slows the cook different hams can be quite confusing. development of rancidity. Not all smoked meat is smoked from smoldering fires. A Hams may be fresh, cured, or cured-and- popular process is to heat the ham in a smoked. Ham is the cured leg of pork. Fresh smoke house and generate smoke from ham is an uncured leg of pork. Fresh ham will atomized smoke flavor. bear the term "fresh" as part of its name and is an indication that the product is not cured. Quantity to Buy When buying a ham, estimate the size The usual color for cured ham is deep rose or needed according to the number of servings pink; fresh ham (which is not cured) has the the type of ham should yield: pale pink or beige color of a fresh pork roast. ¼ - ⅓ lb. per serving of boneless ham Hams are either ready to eat or not. Ready- ⅓ - ½ lb. of meat per serving of bone- to-eat hams include prosciutto and cooked in ham hams; they can be eaten out of the package. Hams that must be cooked will bear cooking Cooking or Reheating Hams instructions & safe handling methods. Both whole & half, cooked, vacuum-packaged hams packaged in federally inspected plants Hams that are not ready to eat, but have the & canned hams can be eaten cold just as they appearance of ready-to-eat products, will come from their packaging.
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Guidance for Processing Cured And
Credits The guidance for processing in retail operations has been prepared through support from the USDA Cooperative State Research, Education and Extension Service project no. 2001-11420 funded through the University of Florida in cooperation with Florida A&M University and the Association of Food and Drug Officials (AFDO) during October 2001 through January 2004. Development of these respective guides was conducted by assigned voluntary Subcommittees combining academic, regulatory and industry expertise and a formal Steering Committee. The committee participants can be viewed in the Listing of Committee Members. The same information can be viewed at www.AFDO.org with additional visual aids and links to other website sup- port and references. Design by Julissa Hernandez. Printed by UF/IFAS Communications. Project Investigators Victor Garrido, University of Florida Ray Mobley, Florida A&M University Steve Otwell, University of Florida Keith Schneider, University of Florida Specialty Meats Subcommittee Frank Borden, TX Dept. Health Mike Hillyer, Wal-Mart Al Bugenhagen, NY Dept. Agric. Jeanette Lyon, FDA Joe Corby, NY Dept. Agric. Ray Mobley, FLA&M * Carl Custer, USDA Al Wagner, TX A&M Faye Feldstein, FDA Tim Weigner, FMI Mike Govro, OR Dept. Agric. Betsy Woodward, AFDO Steven Grover, NRA *Lead coordinator Project Steering Committee Jim Austin, AFDO Steve Otwell, University of Florida Shirley Bohm, FDA Paul Panico, OH Dept. of Agriculture Alfred Bugenhagen, NY Dept. Agric. & Markets Gale Prince, The Kroger Co. Joe Corby, NY Dept. Agric. & Markets Fred Reimers, HEB Grocery Co. Carl Custer, USDA FSIS OPH B Denise Rooney, AFDO Faye Felstein, FDA Doug Saunders, VA Dept. of Agriculture Dan Sowards, TX Dept.
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Product List 0.25
Our Popular Products Below is a list of some of our most popular products, NOT a list of what we have in stock currently. We are constantly creating new products, and prices can uctuate due to market changes. If you have any questions about items on this list or if you are looking for a product not in this list, feel free to give us a call at (860)-875-5352 to talk with a trained member of our sta. Fresh-Cut Meats Bell & Evans® Chicken Other Poultry Boneless Skinless Chicken Breasts Bone-in Split chicken Breasts Whole Chickens Bone-in Chicken Thighs Whole Ducks Drumsticks Smoked Chicken Breasts Legs and Wings Whole Chickens Pork Fresh Cut Pork Smoked Pork Products Bacons Black Forrest Ham Baby Back Ribs Black Forrest Ham Steaks Hickory Smoked Bacon Bone-in Pork Chops Bone-in Ham Hickory Smoked Maple Bacon Boneless Pork Chops Bone-in Ham Steaks Hickory Smoked Pepper Bacon Bone-in Pork Roasts Boneless Ham Black Forrest Smoked Bacon Boneless Pork Roasts Canadian Bacon Paprikova Bacon Crown Roast of Pork Daisy Hams Hickory Smoked Bacon Bits Pork Prime Rib Smoked Pork Chops Bacon Ends Pork Loin Roast Smoked Pork Ribs 1032 Tolland Stage Rd. Tolland, CT • countrybutcherct.com • 860-875-5352 Certied Angus Beef Roasts Steaks and other Fresh Cuts NY Strip Steaks Bone-in Prime Rib Ribeye Steak Boneless Prime Rib Filet Mignon Strip Loin Roasts T-Bone Steaks Spoon Roast Top Sirloin Steaks Rump Roast Boneless Short Ribs Corned Beef Ground Sirloin Beef Brisket Ground Round Chuck Roast Ground Short Ribs Tenderloin Roasts Chuck Blade Steak Marinated Steak Petite Sirloins London Broil Beef Stew Beef Jerky Smoked Sausages Hot Snack Sticks German Frankfruters Pepper Snack Sticks Skinless German Frankfruters Salami and Cheese Snack Sticks Knockwurst Sweet Snack Sticks Smoked Bratwrust Honey BBQ Snack Sticks Smoked Kielbasa Whole Muscle Beef Jerky Kimmelwurst Kielbasa Whole Muscle Jerky Pieces Liverwurst Bologna Cajun Sausage 1032 Tolland Stage Rd.
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Serving Ham Safely
Serving Ham Safely If you’ve been shopping for ham recently, you may have found yourself bewildered by the many choices available: fresh, cured, cooked, spiral-cut, smoked, bone in, boneless, country. It’s no wonder people have so many questions about cooking and storing ham! Here are some tips that will make it easier for you to prepare ham successfully – and safely. Types of Ham Simply, ham is a leg of pork. If it’s made from the shoulder, it’s called a picnic. Types of ham are fresh, cook- before-eating, cooked, or country (dried and shelf stable). Hams are either ready to eat or not. Hams that must be cooked before eating will have cooking instructions and safe handling instructions on the label. Cooking and Reheating Ham One of the most frequently requested items this time of year is our Ham Cooking Chart. This chart helps you determine how many minutes of cooking are required, based on the ham’s type and weight. Fresh and cook-before-eating hams must reach 160 °F as measured with a food thermometer to be safely cooked. Cook in an oven set no lower than 325 °F. Hams can also be safely cooked in a microwave oven, in other countertop appliances, and on the stove. Ready-to-eat hams include spiral-cut ham, boneless or bone-in hams (whole, halves or portions), and dried ham such as prosciutto. These can be eaten cold right out of the package. If you want to reheat these cooked hams, set the oven no lower than 325°F and heat to an internal temperature of 140°F.
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Effects of Brine Temperature on Ham and Bacon Proccessing Characteristics
EFFECTS OF BRINE TEMPERATURE ON HAM AND BACON PROCCESSING CHARACTERISTICS BY BENJAMIN COLE PETERSON THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Animal Sciences in the Graduate College of the University of Illinois at Urbana-Champaign, 2016 Urbana, Illinois Adviser: Assistant Professor Anna Dilger Abstract Prior to the invention of refrigeration, the addition of salt during meat processing was used for meat preservation. Present day, cured meats have a combination of salts and sodium nitrite that will inhibit most psychrophilic flora (spoilage bacteria) thus increasing shelf life of products. Thermal processing of meat products to an internal temperature of 65˚C to 77˚C is sufficient enough to kill most harmful microorganisms. Brine chillers are used in industry to keep cure at a cool, constant temperature. If brine temperature exceeds 10˚C, along with the addition of erythorbate, there will be a rapid reduction of nitrite to nitric oxide gas which will escape before brine injection. With brine temperatures below 10˚C, the reduction of nitrite to nitric oxide to nitrosylhemochrome will remain in the brine without evaporation, allowing a greater amount of nitrite in the brine available to cure the meat. Research has been conducted at the University of Arkansas on the effects of brine and ham temperature on injection yield, instrumental color, tenderness, and sensory characteristics of cured hams; however, no research has been conducted on the effects of brine temperature on ham and bacon processing and sensory characteristics. Therefore, two experiments were conducted to evaluate the effects of brine temperature on ham and bacon processing characteristics as well as an additional experiment designed to test the effects of a brine and ham temperature combination on processing characteristics.
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