About Us
From our Family to Yours!
Our process begins with carefully selected pork, then our special dry rub is applied by hand to each individual ham. After the hams have absorbed the cure, they are removed from our curing racks, individually netted, and hung from racks to begin the aging process. They remain in cure through Mother Nature's seasons to develop the wonderfully distinctive flavor of Sugar Grove Sugar Cured Country Ham. This slow curing method ensures a deep, complex flavor profile that only time can achieve.
We don't just make ham - we preserve a legacy of craftsmanship that has been passed down through our family for decades.
Cooking Tips
You are in for a real treat!
Whether served as an entree or an appetizer, Sugar Grove Ham will always become the main attraction.
Mold is normally found on any naturally aged and slow cured ham. It should be removed just prior to cooking or slicing the ham. Remove the netting, then wash the ham under running tap water using a stiff bristle brush.
Pan Fried Ham
-
Heat a skillet over medium heat. A cast iron skillet works best.
-
Place ham slices in the skillet. Country ham is naturally flavorful, so no oil is usually needed.
-
Cook for about 1–2 minutes per side, or until lightly browned and heated through. Avoid overcooking, as the ham can become dry.
-
Serve hot with biscuits, eggs, grits, or your favorite Southern breakfast sides.
Grilled Ham
One of the best ways to enjoy the rich, natural flavor of Sugar Grove Country Ham is fresh off the grill.
Grill each slice for about one minute per side until heated through and lightly caramelized.
For an even richer, more distinctive flavor, try cooking over charcoal to enhance the ham’s naturally smoky, savory taste.
Baked Ham
-
After washing the ham, completely submerge it in cool water and allow to soak 12 to 24 hours.
-
Remove ham and place with the skin side up in a covered roaster or cooking bag, with 1 to 2 inches of water.
-
Place in 250ºF oven and bake until the internal meat temperature reaches 155ºF. Allow approximately 20 to 25 minutes per pound. For best results use a meat thermometer with the tip of the probe in the center of the ham, not touching the bone.
-
Once fully cooked, remove the ham from the roaster and trim away the skin and excess fat.
-
Spread glaze of your choice over the ham and lightly brown in a 375ºF oven. Carve thin slices with a sharp knife beginning at the hock end.
-
Enjoy!