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Smoked Ham

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.  

Smoked Ham
Smoked HamSmoked HamSmoked HamSmoked HamSmoked Ham
WHOLE HAM 11-13 lbs.HALF HAM 6-8 lbs.BONELESS HAM 6 lbs.

Whole Ham 13-15 lbs. serves approx. 20

Half Ham 7-9 lbs. serves approx. 10-12

Bonesless Ham 6 lbs. serves approx. 10-14

Preparing your Robertson's Ham

Robertson's Hams are fully cooked, but to bring out the best flavor you should follow these instructions.

  • Remove all packaging.

  • Rinse your ham with warm water.

  • Wrap in aluminum foil.

  • Place in a shallow pan.

  • Place in the oven and heat at 350°

       Whole ham - heat for 2 1/2 - 3 hours

       Half ham - heat for 1 1/2 - 2 hours

       Boneless ham - heat for 1 1/2 hours

  • Remove from oven and let cool to room temperature.

  • Slice and serve.

Cured with water, salt, sugar, sodium erythorbate, sodium nitrate, sodium nitrite, (sodium phosphate in the boneless ham only)

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