These selections of the finest holiday hams and lamb are the quintessential centerpiece for holiday gatherings dinner parties . They also make an inspired gift that will be appreciated and remembered. These are not the watery type of hams that have been industrially injected with who knows what. These are cured and crafted by real artisans. And the lamb is from Colorado - world renowned.
Heritage Breed Spiral Cut Uncured Ham. Tender, juicy and deliciously divine swine. Pre-glazed and wrapped in foil, the naturally cured spiral hams are perfect for any occasion. (A word on the meaning of uncured: If the traditional process of curing is used which can deliverer nitrates to the meat, the meat is considered cured. If a process, as used with these hams to cure them, that utilizes celery salt is employed, the ham cannot be classified as cured, but...) Tender Belly's 100% Berkshire, naturally cured, spiral cut hams are like nothing you have ever tasted. The intramuscular fat marbling, natural cure and sweet honey glaze make for one of the best ham experiences you will ever have. The ham comes pre-glazed and wrapped in foil so all you have to do is throw it in the oven, warm it to your desired temp and serve. 9 to 10 Pound Half of the Ham.
Boneless Leg of Lamb. Succulent - a tied roast ready to season and cook and easily slice for a spring holiday meal. 6.5 to 7.5 Pounds
Virginia Country Ham - From the famed Edwards Smokehouse, the ham is dry cured, aged for 4- 6 months and smoked. Both uncooked 17-18 lb bone-in ham and cooked boneless 9-10 lb ham. Not as salty as other Virginia hams.
Bone In Full Leg of Lamb. An elegant dinner party or a warm family dinner. This roast is simply the best. 12 to 15 Pounds.
Rack of Lamb Frenched with Cap off. Elegant. Serve as a crown roast or prepared as chops in the finest recipes. Again, these are much larger than the imported racks that infiltrate our markets! 8 Bones - 3 to 4 pounds
Daniel Asher, head chef and owner at River and Woods