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Buy Ham On The Bone

Tiffany Barton at the HoneyBaked Ham store on West End, where I purchased mine, says her store sells about 30 bones a week (they are sold frozen). And she advised that if you want the most meat for your money, your best bet is to buy the larger bones because the bones are roughly the same size and the extra weight is meat.

buy ham on the bone

We know there are many dogs out there who prefer the sweet, sweet taste of pork over beef. Redbarn's Ham Bone is an all-natural pork bone, sourced and manufactured in the USA, and slow-roasted in its own juices to lock in its natural flavor for maximum palatability. With this cooking process, there's simply no need for artificial flavors, colors, or chemicals. Ham Bones naturally have thinner walls than their beef counterparts, making them a tasty option for the family's light and Moderate chewers.

I have a number of soup recipes that call for a ham bone (example - split pea) but I hate buying a whole ham just to get the bone. It takes my little family a long time to eat six pounds of ham and we are all sick of it by the end of the week. Is there another way to just buy a ham bone - preferably with a bit of meat left on it? I haven't seen such a thing in the grocery store but I figured the Hive would know!

This Ham Bone soup is an easy recipe using the leftover bone to create a rich and flavorful Ham Bone broth. This soup is then loaded up with tender potatoes, juicy bits of ham and plenty of veggies, all swimming in a luxurious homemade creamy broth.

Half hams are either cut from the shank end or from the butt end. The butt end may have more meat, but because of the shape of the bone at that end, it is more difficult to cut. The hams pictured here are both from the shank end.

This is our full-sized Kurobuta bone-in ham, cut in half for when you want a smaller quantity. Available in two sizes: small (about 5.5 pounds) and large (about 8 pounds), This Snake River ham contains 100% purebred heritage Berkshire (Kurobuta) pork for a rich and flavorful experience.

Our Kurobuta hams are made from 100% Berkshire heritage breed hogs. These delectable bone-in hams consistently receive top scores in artisan ham comparisons and are frequently featured by celebrity chefs and culinary experts during the holidays.

Produced using traditional curing methods and carefully smoked over real hardwood, our gourmet Kurobuta hams are tender, rich in flavor and have the perfect essence of hardwood smoke. As the name implies, these are our whole bone-in hams cut in half for meals that require less volume but still call for the luxury of Snake River Farms quality. We offer two sizes of our half bone-in hams: small (about 5.5 pounds) and large (about 8 pounds). We recommend about 8 ounces (half a pound) of ham per dinner guest, so these baked hams serve groups of six to 10 people.

Bone-in hams are available in several sizes: whole, half from the shank end, or half from the butt end. Whole hams generally range from 10 to 18 pounds, half hams from 5 to 10 pounds, and spiral sliced hams from 7 to 10 pounds. Plan on about 1/2 pound of bone-in ham per guest. This should allow for generous portions and some tasty leftovers.

But in recent years I have changed my tune thanks to hams like the Kirkland Master Carve Ham from Costco. It's ham that has it's bone removed, but it's not formed into a log, it's a natural shape. They are easy to slice since no bone and have 100% useable meat.

It's Easter, not just another Sunday meal. Call your butcher to reserve a good-quality smoked bone-in ham instead of buying from the supermarket. If that doesn't work, there's still time to order from d'Artagnan.com (they'll even ship overnight).

Whether it's bone-in or partially deboned, order a ham with some kind of bone in it. It will give you a sense of where to take the ham's temperature to determine doneness (see below), plus, that leftover bone will bring a soup or pot of beans to the next level.

Hams are often already cooked (they're usually smoked and boiled or baked), so don't go past an internal temperature of 145 degrees--it'll dry out. Stick a thermometer deep into the ham near the bone to get an accurate reading. Take the ham out of the oven when it's at 135-140 degrees, and it will get those extra couple degrees when it's resting.

Our bone-in hams and boneless hams are also great options for holiday meals. We offer cooking instructions for both ham varieties. Our bone-in, boneless, and smoked hams are favorites among our award-winning family of quality meat products.

At Stoltzfus Meats, we sell boneless smoked ham that is perfect for your holiday feast! This ham will retain its flavor and quality in the fridge for up to seventy-five days and up to six months in the freezer unopened.

This is the second time I made this soup, using ham bone from Easter dinner with quite bit of ham on it along with 2 cups of chopped ham. I used 6 cups of chicken stock (instead 10 cups water), 1.5 cups beef stock (extra flavor). Added 1/2 cup of carrots and 1 celery stalk, less then as suggested. I did add 1 teaspoon mustard powder, 1/2 teaspoon pepper flakes, 1/2 teaspoon white pepper, no added salt. I Did add tablespoon of fresh lemon juice at the end. I used a crock pot to cook this in, 1 hour on high and 4 hours low. I used Northern Beans 3 pounds pre cooked. Delish and hardy.

I have made this for a few years now, excellent soup! Instead of water I used vegetable stock and cooked it on low or keep warm overnight with the beans and ham bone. Turns out excellent each time. I also reduced the liquid to 8 cups instead of 10, you could also use less depending on how soupy you like it!

Really awesome! Added the extra veggies. Used dried thyme and ham hocks (no ham bone), plus additional ham leftovers. At end I pureed some of the beans/liquid to make it thicker. Added a splash of liquid smoke. Loved it and very hearty. Thank you!

Just made the soup and used a leftover (frozen)ham bone and fresh thyme from my winter garden in addition to the other spices and carrot/celery. The only substitution was I had pinto beans in pantry and used those. I think you could honestly use this recipe with any white bean. The soup came out great. I did have a bit more broth than I prefered so to thicken the soup I added some Israeli Couscous. I bet you could add any pasta or barley as well. Perfect soup for a winter day and a hearty meal!

I made this recipe using the carrots and celery noted as an option and added a bay leaf. I did not have a ham bone and my local market had only smoked pork neck bones, slightly drier and quite smokey compared to ham. The soup turned out beautifully and full flavored. Its terrific served with warm crusty bread and sliced green apples on the side. Highly recommend this recipie.

So Good! I did a quick soak of my beans in the Instant pot, 3 minutes, then let them sit in the pot for a while ( actually forgot about them) so the beans were pretty soft. so I sauteed an onion and some carrots and celery in a bit of olive oil added the ham bone along with some scraps of ham and a quart of chicken broth, spices ( no salt!) and a bay leaf, cooked in my instant pot for 20 minutes. I then added 3-4 cups beans and cooked 14 minutes more. It was perfect! If wanted, you can thicken the soup by removing some beans and broth and use an immersion blender on it to puree, then adding back to main soup pot.Winner!

I made this for an evening meal as a double batch. I chose canned Great Northern beans-rinsed and put into the pot. I sautéed onions, carrots and celery in butter. For seasonings we used one Tbs. of dried Italian seasoning, minced garlic and 2 tsp cumin. The ham bone had a quite a bit of meat so we put it in the pot for the boil and simmer. Picked meat off the bone and added to soup when it was finished. It received rave reviews from the pickiest of eaters ranging from 6 to 80! There was plenty for everyone to have generous seconds. We only had one generous helping left with one piece of cornbread. We enjoyed this delicious recipe!

I made this soup just today using the hambone from Easter. It is easy to make and so delicious. I did it exactly as recipe calls for except I used 1 tspn of dried thyme instead of fresh. This soup is so flavorful and hearty. A keeper!

I made this with the Christmas ham bone! It came out great! My family loved it. I did add carrots and celery for additional flavor and nutrients. I cooked it a bit longer as my family likes it on the thicker side. Yummy! I will definitely be making this again.

This was excellent. I made two slight changes, I used smoked ham hocks and two smoked ham boneless chops. Also, used 12 cups of water. Followed the cooking directions but then at the end, raised heat to boil it down for another 2 or so hours, very flavorful and great consistency.

Used the spiral ham bone left over from Thanksgiving. Came out nice and thick, I used 4 cups low sodium chicken broth and 3 cups of water. I let it simmer for about 2 hours and served with corn bread. Absolutely delicious. They are right about the salt, I never even added any because the ham bone has so much salt. I also threw in some bacon slices I had to use up with the onions and garlic at the start. The house smelled amazing too; which is always a plus!

Place a sheet of parchment paper over the ham then cover tightly with aluminum foil. Heat in the oven until the internal temperature reaches about 140 degrees (about 10 minutes per pound of ham). An oven-safe probe thermometer works well for this - poke it into the thickest part of the ham without touching the bone. Heating time will vary depending on your oven and size of the ham.

Sugardale offers a wide variety of hams, making your meal options and flavor choices endless. Need an easy protein option for any day of the week? Try our boneless Simple Carve collection or one of our Country Inn boneless hams. Need to impress guests? No prob. Try a Sugardale Semi-Boneless or Spiral Sliced ham, or kick the flavor quotient up with one of our hickory-smoked ham steaks. 041b061a72


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