breAkfast, buffet, hand-carved sandwiches and more

b r e A k fa s t, b u f f e t, h a n d - c a r v e d s a n d w i c h e s a n d m o r e
CARVING HAMS
Banjo Ham
with natural juices
Each ham is Hand-crafted from the most tender cuts of pork and then meticulously
hand-trimmed of internal and external fat to consistently deliver higher yields
and exceptional appearance. Our smokehouse uses a blend of four hardwoods to
deliver the rich, distinctive, naturally smoked Hillshire Farm flavor.
· H
and-trimmed, whole three muscle
ham with bone-in shape without the
bone, internal fat or gristle
· P atented, consistent shape
for 100% yield
· D
elicious, real hardwood smoked flavor,
with natural juices to keep ham moist
carvING applications:
Carve on hot buffet lines
for sandwiches and center
of the plate; consistent size
makes this ham practical for
catering & holiday events
11 lbs AvG. wt. each
Slicing HAMS
Hearthstone™ Ham
with natural juices
· Crafted from the two most tender ham
muscles, without the knuckle
· Meticulously hand-trimmed for
higher yield
SLICING applications:
Hot or cold. Slice thin for
premium sandwiches or
slice thick for ham steaks
· Delicious, real hardwood smoked flavor,
with natural juices to keep ham moist
9 lbs AvG. wt. each
Imperial Club® Ham
· Boneless, whole three muscle ham,
not sectioned or formed
· Specially cured and slow cooked
the old-fashioned way for a tender,
juicy taste
SLICING applications:
Hot or cold. Slice thin for
sandwiches; slice thick for
ham steaks; dice for soups
and salads
· Double smoked over hardwoods
for a wonderfully mild flavor
12 lbs AvG. wt. each
B l a c k O a k™ H a m
also available with Honey & Brown Sugar Cure
· B
oneless teardrop shape for easy
carving and great appearance;
high-yield end-to-end
· H
and-trimmed whole five muscle ham
(with no filler), and internal fat removed
for consistently lean slices
· N
aturally hardwood smoked and slow
baked for hours to provide delicious
old-fashioned ham flavor
carvING applications:
Carve on hot buffet lines
for sandwiches and center
of the plate; post-buffet, this
ham is perfect for cold
sandwiches, salads and sides
Holds well under heat lamps
17 lbs AvG. wt. each
NEW! original Farmhouse™ carving Ham
· B
oneless teardrop shape for easy
carving and great appearance;
high-yield end-to-end
· H
and-trimmed whole four muscle ham
(with no filler), and internal fat removed
for consistently lean slices
· N
aturally hardwood smoked and slow
baked for hours to provide delicious
old-fashioned ham flavor
carvING applications:
Carve on hot buffet lines
for sandwiches and center
of the plate; post-buffet, this
ham is perfect for cold
sandwiches, salads and sides
Holds well under heat lamps
12 lbs AvG. wt. each
SKU#
Product
Case Avg. Case Pallet Config.
Pack Wt. (lbs.) TI - HI - Pallet
Case Dimensions
D x W x H (inches)
Case
Cube
Case UPC
Ship
Shelf
Life
SLICING HAMS
31483 Hearthstone™ Ham
2
17
8 - 8 - 64
14.69 x 12.38 x 5.38
.57
90044500314833
REF
63
2
25
8 - 6 - 48
15.00 x 12.25 x 5.75
.61
90044500334367
REF
63
2
22
9 - 4 - 36
15.22 x 11.25 x 8.44
.84
90044500320353
REF
63
2
32
8 - 4 - 32
17.88 x 12.13 x 9.75
1.22
90044500328229
REF
63
33064 Honey/Brown Sugar Black Oak™
Ham with Water Added
2
32
8 - 4 - 32
17.88 x 12.13 x 9.75
1.22
90044500330642
REF
63
32830 NEW! Original Farmhouse™
Carving Ham with Water Added
1
12
16 - 4 - 64
10.81 x 9.56 x 8.75
.73
90044500328304
REF
63
with Natural Juices
33436 Imperial Club® Ham
with Water Added
CARVING HAMS
32035 Banjo Ham
with Natural Juices
32822 Black Oak™ Ham
with Water Added
PREPARATION INSTRUCTIONS:
All hams should arrive refrigerated. If frozen, allow hams to thaw for 2-3 days under refrigeration.
Hearthstone™ Ham – Keep refrigerated. Slice thick or thin as needed.
HEATING DIRECTIONS:
- 3-4 LB. PORTION: Cover; heat at 325ºF for 1 ½ hours or to an internal temperature of 140ºF.
- 7-8 LB. PORTION: Cover; heat at 325ºF for 2 ½ hours or to an internal temperature of 140ºF.
Imperial Club® Ham – Keep refrigerated. Slice thick or thin as needed. NOTE: Because the darker pink
knuckle muscle is positioned at one end of the ham, you may choose to cut premium slices (thin for sandwiches,
thick for ham steaks) from the majority of the ham and reserve the knuckle end for dicing/slicing for soups/salads.
HEATING DIRECTIONS:
Heat in a 325ºF oven, 14-17 minutes per pound, to an internal temperature of 140ºF.
Banjo Ham – Keep refrigerated. Banjo Ham works great
HEATING DIRECTIONS:
in a ham stand
Place ham in a pan with 1 inch of water. Place a piece of parchment paper on top of ham, then cover/tent
loosely with foil (parchment prevents foil from having a metallic reaction with ham surface). Foil should not
be completely sealed around the pan but allow a little airflow – which will prevent ham from steaming.
Heat in 325ºF conventional oven or 300ºF convection oven for 14-17 minutes per pound to an internal temperature of 140ºF.
Black Oak™ & New Original farmhouse™ carving Ham – Keep refrigerated.
HEATING DIRECTIONS:
Place ham in a pan with 1 inch of water. Place a piece of parchment paper on top of ham, then cover/tent
loosely with foil (parchment prevents foil from having a metallic reaction with ham surface). Foil should not
be completely sealed around the pan but allow a little airflow – which will prevent ham from steaming.
Heat in 325ºF conventional oven or 300ºF convection oven for 12-15 minutes per pound to an internal
temperature of 140ºF. Also, ham may be split in half – from narrow/shank end to wide end – and heated,
cut-side down, one half at a time for smaller consumer groups.
Unused Portions:
Wrap uncut/unused portion tightly in plastic wrap and keep refrigerated. Shelf life is a few days, depending on
onsite conditions. Ham that is left over can be cubed, sliced or diced for many other recipe applications.
Carving Time Under Heat Lamp: Natural Juice: less than 2 hours | Water Added: 3 hours
©2013 Hillshire Brands
Printed in USA
051310M1714016748-13
VP41176
Black Oak Ham
carving tip: split pole
to pole (shank end
to wide end) and
place face down on
board, then carve
at an angle to achieve
fairly equal slices.