Smoked Ham

• Used to add a smoky and savory flavor to soups and stews, providing depth to broth-based dishes and heartier creations like bean soups.
• Sliced thinly and served in sandwiches and wraps, offering a classic deli option or a quick and easy lunch or snack.
• Diced and incorporated into breakfast dishes like omelets, frittatas, and quiches, adding a protein-rich component and a salty, smoky element.
• Grilled or pan-fried as a main course, often glazed with sweet or savory sauces, creating a balanced and flavorful meal.
• Added to pasta dishes like carbonara or mac and cheese, enhancing the dish with its distinct smoky taste and meaty texture.
• Used as a key ingredient in casseroles, such as scalloped potatoes or green bean casserole, lending its characteristic flavor to the entire dish.

• Rich in protein, essential for muscle building and repair.
• Good source of iron, supporting healthy red blood cell production and energy levels.
• Contains selenium, an antioxidant that helps protect cells from damage.
• Provides B vitamins, crucial for energy metabolism and nerve function.
• Offers minerals like zinc and phosphorus, contributing to immune function and bone health.

Smoked ham should be stored properly to maintain its quality and prevent spoilage. For whole, uncut smoked hams, storing in the refrigerator is ideal. Wrap the ham tightly in plastic wrap or foil to prevent it from drying out. Cooked ham slices should also be refrigerated promptly in an airtight container. For longer storage, consider freezing the ham; wrap it well to prevent freezer burn. Thaw frozen ham in the refrigerator before using.