Half Spiral Ham & Whole Smoked Turkey Combo

Sweet Cured Half Spiral Sliced Ham 8-10 lbs
Ingredients:
Cured With: Water, Contains 2% or Less of Dextrose, Salt, Potassium Lactate, Corn Syrup, Sodium Phosphates, Brown Sugar, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite. Glazed With: Sugar, Honey, Water, Gelatin, Paprika, Dextrose, Spices, Natural Flavorings.
Nutrition Facts:
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 160, Fat Cal. 70, Total Fat 8g (12% DV), Sat. Fat 3g (15% DV) Trans Fat 0g, Cholesterol 45mg (15% DV), Sodium 680mg (33% DV), Total Carb. 8g (3% DV), Dietary Fiber 0g (0%DV), Sugars 7g, Protein 14g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV).

UPON RECEIPT:
Your ham and turkey have been flash frozen to lock in natural flavor, ships with dry ice in a recyclable Styrofoam cooler and may arrive frozen or partially thawed. Please refrigerate or re-freeze upon receipt.
SPIRAL HAM
STORAGE:
Spiral hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor.
THAWING:
Under Refrigeration: Allow approximately 5 hours per pound to thaw a spiral ham in the refrigerator. Our spiral hams are fully cooked and by using this method may be refrozen without additional cooking.
Quicker Cold Water Bath: For faster thawing, place ham in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. Approximate thawing time for a ham is approximately 30 minutes per pound.
HEATING:
Please note - we have changed our heating instructions to enhance the cooked product quality (more moist, less dry). Preheat oven to 275°F . Remove all packaging materials and place ham in a shallow roasting pan. Half hams should be cooked flat/face side down. Cover pan tightly with aluminum foil. Bake at 275°F for approximately 15 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving.
GLAZING:
This ham is pre-glazed and does not require additional instructions for glaze preparation.
CARVING:
Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. To remove the final section, cut down to the right, and parallel to the bone until the section is free.
SERVING SUGGESTIONS:
An impressive center-of-the-table entrée or focus of a buffet. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.
RECIPES & MEAL IDEAS:
Delicious recipes for tasty dishes and sides using your Smithfield Spiral Sliced Ham.

WHOLE TURKEY
STORAGE:
Smoked turkey may be refrigerated for up to 7 days or frozen for 6 months and still maintain maximum flavor.
THAWING:
Do not thaw at room temperature! Place whole turkey in unopened wrapper on a tray in the refrigerator for 2-5 days.
HEATING:
Your smoked turkey is fully cooked and best served at room temperature. To serve warm, pre-heat oven to 250°F . Remove turkey from plastic and wrap in aluminum foil to retain juiciness. Place turkey breast up in a shallow pan. Heat 8-10 minutes per pound. This turkey is already fully cooked, do not over heat! Note: Your smoked turkey will have a pink hue, a normal result of the curing and smoking process.
CARVING:
Your whole turkey should be carved across the grain for the most tenderness. You may carve either tableside on a platter or prior to the meal on a welled cutting board to hold the juices. Be sure to use a sharp long thin knife and a carving fork to hold it in place. Your turkey is best carved when warm or at room temperature. Remove any string or leg connectors. Cut off the legs and separate the drumstick and the thigh, by cutting through the joint. Slice the thigh meat if desired. The drumstick is best served whole. You may remove the breast and slice prior to your meal, or slice it directly on the turkey tableside. To cut the breast meat, start by cutting straight down into the center of the turkey along the breastbone until you hit the ribs. Then start making individual cuts along the top, cutting in towards the breastbone, with the knife parallel to the table. You have probably seen the breast meat carved downwards along the side, but we recommend carving parallel to the table to give you more tender meat, since you are carving across the grain. And finally, cut off the wings and separate at the joint. No slicing needed here.
SERVING SUGGESTIONS:
An impressive center-of-the-table entrée or focus of a buffet. Perfect for sandwiches, as an entrée, or chopped for salads. Delicious with our Southern Cornbread Dressing, a fruit chutney or cranberry relish.