The sweetest thing about our Honey Smoked Boneless Ham is the honey. The only way it could get sweeter is by sending you the hive--but we'll save you the bee stings, and possible allergic reaction to the sting that lands you in the hospital with an expensive bill. We take our delicious boneless ham and inject it with the sweet honey and then smoke it so it tastes just perfect no matter if you're carving it up for a sandwich, slicing it for a cold cut platter, or baking it for dinner.
Baking a Perfect Bobak's Ham
Start by placing the ham skin side down in a deep pan, and slice the top cross cross about ½'' deep. Pour some ginger-ale or semi-sweet red wine over the top until 1'' deep in the pan and cover with crushed pineapple, follow that by covering the pineapple with brown sugar. Place a few cloves on top, and cover heated for 2.5 hours at 325°F. Remove cover and bake for 30 minutes, or until pineapple starts to slightly brown, remove from oven and let cool for 10 minutes. Carve and enjoy.
2-3 c. of Bobak's Honey Smoked Boneless Ham, chopped
2-3 cornbread pieces for topping
Note: Don't use sweet cornbread mix.
1 sm. sour cream
1 can cream of mushroom soup
2 c. grated cheddar and mozzarella cheese
1½ sticks butter
1 pkg. frozen broccoli in a bag with cheese
Grease glass baking pan with spray oil and add ham, soup, and sour cream in the dish. Whisk the two eggs and add to the ham mixture and blend well. Cook broccoli in bag in microwave, add this to the ham mixture and blend it in well. Top this with the 2 cups of finely shredded cheese, don't mix (think lasagna). In another bowl, crumble up the leftover cornbread and add the butter, cook in the microwave until the butter is melted and blend until moist, spread over the cheese.
2-9 lb. pieces
Cured with Water, Potassium Lactate, Salt, Honey, Sodium Phosphates, Dextrose, Sodium Diacetate, Brown Sugar, Sodium Erythorbate, Sodium Nitrite, Natural Flavors.