The animals spend their lives in green pastures, not on concrete slabs in over-crowded dark rooms.
In 2012, the Woods committed to a farm to table lifestyle, raising their own animals ethically and sustainably. On any given day, you can find Sonny Wood on his John Deere tractor, his wife Mary collecting eggs and feeding her chickens, and their kids, Rachel and Zach riding their bikes down the path to feed the hogs.
Better for the animals, better for you.Īt Ridge Creek Farm, farming has been a family affair since 1979. It is fattier than a ham, requires longer cooking, and has more bones.Located in Rutledge, Georgia, Ridge Creek Farm is committed to providing you fresh, antibiotic-free, ethically raised, pastured beef, pork and chicken. The picnic ham (or smoked shoulder) is smoked like a ham but it comes from the shoulder of the animal. It tastes like ham but is not real ham (a true ham comes from the hind leg of the animal).The sweet glaze can burn easily, so check it frequently. A small ham or ham slice can be glazed and then browned quickly under the broiler. Bake the ham just until the glaze is golden brown. Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. A glaze may be applied after the ham is cooked.Place a maraschino cherry in the center of each pineapple slice, if desired secure them with toothpicks or cloves. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds. With a sharp knife, score the surface of the ham in a diamond pattern. This makes for an attractive presentation, and it will allow the glaze to penetrate the meat. If you are glazing the ham, you might want to score it.This temperature also applies to hams that come from places that are not USDA inspected. Leftover cooked ham-as with other leftovers-must be reheated to a temperature of at least 165 F.Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham. If you have a large enough slow cooker, put the ham in it and add about 1 cup of ginger ale, cola, stock, or water.If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.
Wrap the ham tightly with the foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer registers 140 F when inserted into the thickest part of the meat, not touching bone. To heat a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down.If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.Place the ham on a rack in a large baking pan and add about 1/4- to 1/2-inch of water to the pan.It should be labeled either "fully cooked" or "cook before eating." Check the label for cooking instructions.
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