Falls Brand Hams
Falls Brand hardwood smoked hams and picnics offer something for everyone, from the value driven consumer to the ham connoisseur! Our hams and smoked picnics are available in whole and half sizes.
Bone-in Ham
A terrific option for your next family feast! Our traditional crowd pleasing bone-in ham gets its superior flavor through our time honored tradition of slow smoking with natural hardwoods in our smokehouses. Easy to fix; these are fully cooked so you simply re-heat – and a great value, too – it feeds a crowd.
Ham Steak
Our ham steaks are center cut from our fabulous bone-in hams. The ham center slice is juicy, tender, and delicious, and it can be used in a variety of dishes. It will only take minutes to prepare your ham steak with all the succulent flavor you love.
Tavern Ham
You can’t go wrong with our delicious premium boneless ham for your discriminating table. Tavern hams are made from the best pork leg cuts. This is a closely trimmed and delicately flavored natural juice ham.
Pitt Ham
The best of both worlds: superior flavor of a bone in ham without the bone! Closely trimmed, and then smoked with natural hardwoods in our smokehouses for full flavor.
Smoked Pork Shoulder Picnic
Our smoked picnics are skinless and a great value for the budget minded.
Buffet Ham
Great ham flavor and a budget conscious price, this ham will satisfy. It is fully cooked and ready to eat. Ideal for smaller get-togethers. It is also easy to use in recipes and great sliced for sandwiches.
Timetable for Re-heating Fully Cooked Ham |
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| NOTE: Set oven temperature to 325 °F. Reheat fully cooked hams to 140°F. | ||
| Cut | Weight/lbs | Minutes/lb |
| Whole, bone in | 10 to 14 | 15 to 18 |
| Half, bone in | 5 to 7 | 18 to 24 |
| Smoked Shoulder Picnic | 5 to 8 | 25 to 30 |
| Vacuum packed, boneless | 6 to 12 | 10 to 15 |
| Source: USDA Fact Sheets | ||
Recipes
Cheesy Ham and Macaroni
Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
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Molasses Black Pepper Glazed Ham
Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325° F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130° F, about 1 1/2-2 hours.
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Grilled Ham Slice with Plum Glaze
For glaze, in a small saucepan combine plum preserves, mustard, lemon juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt. Keep warm.
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Glazed Ham with Pecan Crust
Preheat oven to 325° F. Insert meat thermometer into center of ham. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140° F.
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Orange-Glazed Ham Kabobs
Alternately thread three ham cubes, two orange pieces, 2 green pepper pieces and 2 red pepper pieces on each of eight skewers. Spray vegetable oil over cooking grates on grill to coat. Prepare grill for medium-low heat. Combine orange juice, tomato paste and ginger; mix well.
