Robertson's has been Curing and Smoking Hams since the 1940's.

Robertson's takes the time to do ham right.  We hand rub each ham with sugar cure to make sure that every ham is done right.  After a week in cure it is time for the the first trip to the smoke house.  Each ham is individually put in netting and hung on a smoke truck for the smoking process.  The hams are smoked in the smoke house for 20 hours but they aren't ready yet.  The hams rest a week and then go through a second 16 hour trip into the smoke house.  Only now are they ready to be packaged for our customers.  Once, we would wrap our hams in butcher paper for shipping. Now we package our hams in a special shrink package for shipping.

When you receive a Robertson's Ham place the ham in the refrigerator. You may freeze your ham if you don't plan to use it in the next couple weeks.