Thanksgiving Ham
Thanksgiving Ham
$65.00  $65.00
5 lb
0
$65.00  $65.00
5 lb
Pine Street's locally sourced center-cut ham is hand-trimmed, stuffed into netting, soaked for 5 days in their flavorful Hog Wash brine, and hot-smoked over white oak and applewood for a rich, sweet, smoky flavor.

Your ham will arrive smoked and ready to eat, delivered to your door frozen. Just thaw in the refrigerator then throw in the oven in time for your holiday dinner.
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Pine Street's locally sourced center-cut ham is hand-trimmed, stuffed into netting, soaked for 5 days in their flavorful Hog Wash brine, and hot-smoked over white oak and applewood for a rich, sweet, smoky flavor.

Your ham will arrive smoked and ready to eat, delivered to your door frozen. Just thaw in the refrigerator then throw in the oven in time for your holiday dinner.
About the Producer
Rusty Bowers founded Pine St. Market back in 2008. Through partnerships with the Southeast's best grass-fed and pasture raised farms, they quickly became known for their excellent sourcing standards. Based in Avondale Estates, right around the corner from Fresh Harvest, Pine St. Market has been supplying our customers with quality meats for many years. We're proud to support this small business and staple Atlanta butcher. Explore >
Storage
Keep frozen or thaw in fridge overnight before cooking.
How To Prepare
Reheating Instructions: The goal is to keep the meat warm and juicy without over-cooking or drying out. -The smaller the thickness the easier to reheat-Warming in liquid ensures juicy meat. Bone broth or any other mildly flavored liquid is best. Avoid wine, beer, and spirits as alcohol will not cook out and may leave a somewhat harsh flavor behind. -Gradually warming the meat will ensure that it is evenly warmed, not overcooked on the outside. Reheating in the oven: preheat oven to 325, place the meat in a casserole dish, and add enough liquid (broth, or other mild flavored liquid) to coat the bottom of the dish, and loosely cover the dish with foil to lock in the moisture. Stovetop Instructions: in a saute pan over medium heat, space the meat out over the pan and avoid overcrowding, add enough liquid (broth, or other mild flavored liquid) to coat the bottom of the dish, and loosely cover the dish with foil to lock in the moisture. Reheat the meat to an internal temp of 145-165 F, depending on your preference.
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