How to store, heat and serve your heritage ham
The hams are fully cooked, ready to eat. Though it’s not strictly necessary, I’d recommend heating it up in the oven before serving. It’ll add a couple of hours to the prep time, but it’ll also make a stunning, steaming centerpiece on your holiday table.
Store your ham in the freezer until two days before you want to eat it, then put it in the fridge.
- Take the ham out of the fridge and set it on the counter for one hour before heating. It’s fully cooked and ready to eat but if you’d like to serve it warm, here’s how.
- Heat oven to 325°F.
- Remove ham from packaging (note the weight on the label) and place in shallow roasting pan on the oven’s roasting rack.
- Cover the bottom of the pan with an inch of water. (Or stock, wine, cider, etc.)
- Cover the pan and ham tightly with aluminum foil and bake for approximately 12 minutes per pound. You want the internal temperature of the ham reaches 150°F. Use a probe thermometer.
- Glazing optional. If you wish to apply a glaze—which is neither included nor required—remove the ham from the oven with about 30 minutes of cooking time left . Baste with your favorite glaze and return to the oven uncovered. Repeat basting several times in the remaining 30 minutes.
- Remove from oven and cover loosely with foil.
Let the the ham to rest for at least 15 minutes before slicing and serving. Leftover ham will keep in your fridge for 1 week, or it can be frozen for up to 6 moths.
Cheese care 101
What to expect when you’re expecting cheese
In warmer months (early April to mid September), we ship cheese with two business day service plus warm weather care. We employ an ice pack and insulation defensive strategy to protect against warm delivery trucks and warm warehouses and ensure your shipment arrives in great shape. The rest of the year (late September to the end of March), the shipping method will either be flat rate service (1-4 business days) for our durable hard, aged cheeses or two business day service for our younger and more perishable cheeses.
If you see oil, that’s just moisture leaking out of the cheese. Cheesemongers call it weeping, which sounds sad, but it’s natural and there’s no need for condolences. Just wipe your wedge with a cloth.
When you open a wrapped piece of cheese that’s been closed in a box the aroma can be strong. The tight quarters don’t let it breathe well. Don’t worry. Give it a half hour of fresh air when you want to eat it
How to store your cheese
Cheeses love temperatures around 50 degrees. Don’t worry if it arrives a bit warmer or a bit colder – cheese is durable. Place it in the door of your refrigerator or in a drawer where the temperature is consistent but not too cold, ideally the spot closest to 50 degrees.
Keep the cheese in the cheese bag it came in, which will keep it better for longer. The next best option would be parchment or wax paper. After you open the cheese for a nibble, any remainders can be put back into the bag and closed with a simple roll or fold.
Do not freeze your cheese! Cheese is a living thing. Freezing will stop the natural processes that keep cheese so tasty.
How to enjoy your cheese
Take your cheese out of the fridge about 20 to 30 minutes before you plan to serve it. Cheese tastes better at room temperature. It makes a world of difference: the aromas expand, becoming more complex; more of the fat spreads on your tongue, which makes the flavor more intense. When cheese is warm you’ll eat less of it and enjoy it more.