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Pasture-Raised Ham, Ham Steaks & Hocks
Pasture-raised ham comes from the pig’s whole life, not just the smokehouse — ours are cut from hogs raised outdoors in Maryland wood lots, moved weekly to fresh ground on a Non-GMO, soy-free diet, with no antibiotics and no added hormones. The full ham family lives here: whole and half hams for the holiday table, ham steaks for Tuesday dinner, and hocks and ends for the bean pot. Order ahead for holidays — hams are the first thing to sell out.
The Ham Family, Sorted
- Whole and half hams are the centerpiece cuts — Easter, Christmas, and any Sunday that earns one. A half ham feeds 8 to 12 with leftovers; plan roughly half a pound per person, more if the leftovers matter to you (they should — ham sandwiches are half the point).
- Ham steaks are the shortcut: a thick cross-section slice, seared in a skillet in ten minutes. Breakfast with eggs, dinner with a maple or mustard glaze — the fastest route from freezer to ham.
- Ham hocks are the seasoning cuts — the smoky, collagen-rich joints that turn a pot of beans, collards, split pea soup, or stock from flat to memorable. One hock seasons a full pot.
- Ham ends are the thrift pick: the irregular end pieces, priced accordingly, perfect diced into soups, casseroles, omelets, and fried rice.
Cooking a Farm Ham
Hams arrive fully cooked from curing and smoking — your job is gentle reheating, not cooking. Warm at 325°F to an internal 140°F, covered, with a splash of liquid in the pan; glaze in the final 30 minutes uncovered. Rushing a ham at high heat dries the outside before the center warms — low and covered is the whole method. Cure details for each product are on its page, and the leftover bone belongs in the same pot as the hocks.
Frequently Asked Questions
How much ham do I need per person?
Roughly half a pound per person for a bone-in ham — more if you want leftovers. A half ham comfortably feeds 8 to 12.
Are your hams fully cooked?
Preparation and cure details are on each product page. Reheat-style hams want a covered 325°F oven to an internal 140°F.
What are ham hocks used for?
Seasoning slow-cooked pots — beans, collards, split pea soup, and stock. The smoke and collagen in one hock carries an entire pot.
Do hams sell out at the holidays?
Yes, every year. Pre-order well ahead for Easter and Christmas — hams are processed on a schedule, not on demand.
Can I get a ham in a bulk pig order?
Yes — ham options are part of the cut sheet on half and whole pigs, including how you’d like it cured and portioned on whole hogs.
Related
Shop all pasture-raised pork
Pasture-raised bacon and sausage — the rest of the smokehouse
Pork soup bones and feet for the pot the ham bone goes in
What Customers Are Saying
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