We’ve sold this ham at our Deli for ages, and frankly, I don’t know why it’s taken me this long to get my act together and offer it by mail. I get hungry just thinking about it.
A full jacket of peppercorns balances the pork’s natural sweetness in a way that’s pure genius. Smoked pork and pepper, apparently, are one of those food combinations that’s meant to be. If you’re worried it’s too spicy, don’t be. I served some recently, and even the blandest tongues at the table, those who balk at anything spicier than mild salsa, thought it was amazing.
We offer two versions: one whole ham with the bone in to serve 20-25, one half ham with the bone out to serve 3-5. Both have been brined, smoked, and cooked, but neither have been aged. The smaller version has a lot more pepper per bite.
Pairs very well with Spiced Crab Apples.
"Holy moly that Arkansas Peppered Ham is amazing! My wife made scalloped potatoes with that ham and its flavor permeated the whole dish!"
- Donald A., Las Cruces, NM
The ham is ready to eat as is, but you can also warm it. Both hams ship frozen. The whole ham often arrives hard as a cannonball and can take up to two days to defrost in the refrigerator.