Fare With Flare

Fired Up Over Holiday Ham!

Fired Up Over Holiday Ham! Draeger's has been smoking their own boneless hams for over 40 years. For the last eight years, our smokehouse has been operated by Sausage Kitchen Manager Juan Banuelos and his team, who bring a little fire for the unique flavor of Draeger's holiday hams.

The Source

The Source Draeger's cares deeply where our products come from, and the impact they have on our world as a whole. We select to use Midwestern pork from farms who are committed to going beyond simply minimizing any negative impact to the land, water and air around their operations. Sustainable resource management, natural resource management, conservation, and land stewardship are all components to creating a lasting, nurturing, and healthy environment for the pigs, famers, and communities in which they operate.

Lighten Up

Lighten Up A glazed ham requires a few final steps. To ham, granulated white sugar is sprinkled, and a culinary torch is lit to melt and caramelize the sugar. Once the white sugar holds a syrupy-consistency, the next layer of Draeger's brown sugar spice rub is added. Once again, the torch slowly melts the brown sugar mixture until the top of the ham has become a lovely caramel brown color.

** Styles and Cuts of Holiday Ham **

A holiday ham can be ordered in a few different cuts and sizes. Here is a helpful chart to guide you in ordering for your feast.

Bone-In Options Best For
Whole Smoked Ham,
Bone-in
Large groups;
serves up to 20 people
1/2 Smoked Ham,
Bone-In
Mid-sized groups;
serves 10-12 people
Center-Cut, Bone-In Ham Slice
*Not available glazed
Perfect for smaller groups or couples
Boneless Options Best For
Whole Boneless Large groups;
serves up to 20 people
1/2 Ham Boneless Mid-sized groups;
serves 10-12 people
Center-Cut, Boneless Ham Slice
*Not available glazed
Perfect for smaller groups or couples

TURKEY CONSIDERATIONS

  • Organic or natural turkey?
  • Pre-brined, or do you want to brine it yourself?
  • How many people are you feeding?
  • Do you want leftovers?
  • How are you going to prep and cook it?

TURKEY PRO TIPS

  • Recommend 1 pound per person.
  • Specify you want a brined turkey.
  • Plan a full 24 hours if you are going to brine the at home.
  • Do not stuff a bird in advance; stuff it just before roasting.
  • Cooking time is cut in half for a brined turkey.

ORDERING TURKEY FROM THE MEAT DEPARTMENT

You can order your raw turkey from the Meat Department online, in person, or over the phone.

SCAN THE QR CODE TO ORDER YOUR TURKEY FROM A SMARTPHONE!

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SAFE POULTRY HANDLING

  • Keep the poultry cold right up until the time you cook it.
  • While prepping poultry, wash your hands, knives, cutting board, and counter thoroughly and often with hot water and soap.
  • Do not let raw poultry juices come in contact with other foods.
  • Use a meat thermometer. After the turkey rests, the breast should register 170°F, and the thigh, 180°F.
  • If cooking a stuffed bird, the temperature of the stuffing should register at least 160°F.

ORDERING TURKEY FROM THE MEAT DEPARTMENT

You can order your raw turkey from the Meat Department online, in person, or over the phone.

SCAN THE QR CODE TO ORDER YOUR TURKEY FROM A SMARTPHONE!

QR Code