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How do I cook my Pederson’s Natural Farms ham and prepare the glaze?

Ham Cooking Instructions – click here for a great photo blog tutorial by Brittany Hayes! 

***ALL HAMS ARE FULLY COOKED***

Boneless

1. Heat oven to 325°F.
2. Remove ham from packaging and place in a large baking pan.
3. Add 1 cup water to the pan.
4. Cover the pan securely with foil.
5. Bake the ham 15 minutes per pound. The optimum serving temperature is 140°F.
6. If using a glaze, apply half of the glaze 30 minutes before the ham is done baking.
7. Continue baking, uncovered, 30 minutes.
8. Save the remaining glaze to serve with the ham.

Bone-In

1. Heat oven to 275°F.
2. Remove the ham from the packaging and discard the bone guard. Place face-down in a large baking pan.
3. Add 1 cup water to the pan.
4. Cover the baking pan securely with foil or cover with roasting pan lid.
5. Bake 15 minutes per pound or until the ham is warm. The optimum serving temperature is 140°F.
6. If using glaze, remove the ham from the oven and remove the foil.
7. Raise the oven temperature to 425°F.
8. Spread the glaze mixture over the entire ham.
9. Return the ham to the oven, uncovered, for 10 minutes or until glaze is browned and internal temperature reaches 140°F.

To Glaze Ham

Mix in glaze mix and 1/2 cup water or 1/3 cup of your favorite fruit juice (orange, pineapple, apple). Mix 30 seconds – allow to stand for 15 minutes. Heat glaze until smooth, approximately 3-5 minutes. When ham temperature reaches 125°F – 130°F, carefully lift roasting pan from oven. Remove foil tent over ham. Increase oven temperature to 425°F. Brush glaze over ham. Return ham to oven and roast, uncovered, about 10 minutes or until meat thermometer registers 140°F.

What does “uncured” mean?

Uncured simply means that NO sodium nitrite or nitrates have been used to preserve the meat, as is in traditional curing.

 

Do we use the same equipment to manufacture pork, bison and chicken?

Products are scheduled so that different species are manufactured after a full sanitation sequence to ensure we do not comingle products.  This sanitation schedule also helps us to manage any allergens.

 

Are your products gluten free?  Casein free?

 Gluten comes from small grains like wheat, barley & rye.  We do not use any of these ingredients in any of our products.

Casein is a protein found in milk & cheese.  The only products we make that contains casein is the Feta Cheese & Spinach Chicken sausage and the Jalapeno Cheese Rope Sausage.  All the rest are casein free.

Do we raise our own hogs? How are they raised?   

Real food starts with real farmers. We work with self-sustaining family farms. Why? Because they’re good stewards of their land, and, like us, they feel the ethical and moral obligation to provide their pigs with a comfortable and stress-free life.

What do we mean when we say self-sustaining farms? We mean that our farmers are diversified. Not only do they raise pigs the good ol’ fashion way, but they also use natural fertilization, and they farm the grain used to feed those pigs. It allows for a higher quality, well monitored feed free of animal by-products that mimics what a pig would naturally eat.

We work only with farms that allow pigs to act naturally and instinctually. They are housed in deeply bedded open pens. Their living quarters are temperature controlled with outdoor access.

We insist our pigs grow at a natural rate. With no growth promotants, hormones, steroids or antibiotics, our pigs grow slower than those at industrial “farms.” We’re quite alright with that because we’re doing our part to control super bugs, and it produces the best tasting pork we’ve ever eaten.

Our farmers have been a part of their local communities for generations. They shop, bank, and cultivate relationships with local businesses. By buying our pork, you are creating and supporting sustainable rural communities.

For more information, please visit www.certifiedhumane.org and www.globalanimalpartnership.org.

What are your pigs fed?

The hogs’ diet is comprised of about 80% corn and 20% soybeans combined with other sources of energy, such as vegetable oil, as well as vitamins and minerals. As they are diversified farms, many of them grow the corn used to feed the hogs on their own land allowing for a higher quality, well-monitored feed free of animal by-products.

Unfortunately, the farms are not currently sourcing non-GMO grains as pollen drift makes it very difficult to prevent GMO grain pollen from drifting into non-GMO fields. Thus, we cannot guarantee GMO free. We are always striving, however, toward producing the most natural, pure product possible. We have an ongoing open dialogue with our suppliers about how they can move towards non-GMO grains.

Our organic product, however, is guaranteed GMO free. We are also always seeking to expand our organic line.

What kind of quality and food safety standards do you uphold?

Making safe and quality foods is the responsibility of each Pederson’s Natural Farms employee. Our management team’s objective is to “build” quality and safe all natural meat products!

Our process starts by carefully selecting only the highest quality raw materials and ingredients. Each partner is trained to understand the principles of Food Safety (HACCP) and Quality Assurance. While we adhere to all regulatory required standards and regulations, we go above and beyond that which allows us to truly “build” quality into the product at every manufacturing step.  Many times, with other producers, the level of quality and food safety is only evaluated upon inspection of products after they are produced; our goal is to “build” it right, at every turn, every time.

The result: our customers can consistently expect superior quality and safe and wholesome foods to serve their families! We look at every point in our processing procedures evaluating the ingredients for freshness, safety, taste, nutritive value and appearance. Every employee understands and believes they are a vital part of building quality into the foods we sell.

With top priorities being safety and quality, Pederson’s has taken every rigorous step to become Safe Quality Food (SQF) 2000 Level 3 Certified.

“Striving to be SQF 2000 Level 3 Certified was a no brainer. That certification aligns with everything we value: safety and the highest quality standards. We’re of the belief that actions speak louder than words. We can make claims all day long, but this certification brings the highest level of validation.” – Cody Lane, President

Why does pork raised without antibiotics cost more than conventional pork?

Antibiotics act as growth promoters. A pork raised without antibiotics takes 15 days longer to reach maturity than a conventionally raised pig. Vegetable grains are also more expensive than animal by-products. Production and feed costs are therefore higher.

What is the Certified Humane Raised and Handled® program?

This answer is from www.certifiedhumane.org

The Certified Humane Raised & Handled® program is the only farm animal welfare and food labeling program in the U.S. dedicated to improving the welfare of farm animals in food production and include all stages of the animal’s life including handling and slaughter. What do the standards require?

Humane Farm Animal Care’s Animal Care Standards require that animals have ample space, shelter and gentle handling to limit stress and additionally require that:

  • The use of growth hormones and antibiotics is prohibited;
  • Animals must be free to move and not be confined – Cages, crates and tie stalls are prohibited. This means that chickens are able to flap their wings and dust bathe, and pigs have the space to move around and root;
  • Livestock have access to sufficient, clean, and nutritious feed and water;
  • They must have sufficient protection from weather elements and an environment that promotes well being;
  • Managers and caretakers must be thoroughly trained, skilled and competent in animal husbandry and welfare, and have good working knowledge of their system and the livestock in their care.
  • Farmers and Ranchers must comply with food safety and environmental regulations.
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