Our Hams are fully cooked and ready to eat. They can be served at room temperature, or, to enhance the flavor, place whole or half ham, fat side up, on a rack in a roasting pan. Loosely cover with foil or to retain additional moisture wrap tightly in foil. Bake at 250º F for 10-12 minutes per pound. Remove foil for the last ten minutes to darken the ham. If you wish to glaze the ham, you may do so during the last ten minutes. We recommend using a meat thermometer to insure that the meat is heated thoroughly, (120ºF). Be careful, over heating will tend to dry out the Ham.
Remove Ham from roasting pan, turn the Ham upside down and cut a thin slice from what will be the bottom of the Ham. Set the Ham right side up, and cut a triangular wedge from the shank end. With a long sharp carving knife, cut thin vertical slices to the bone. Holding the shank in one hand to steady the Ham, slide the knife along the bone to release the thinly cut slices of meat.
Thoroughly defrost under refrigeration for 2-3 days. wrap the spiral ham tightly in foil before reheating. Follow the same heating instructions as above. Our Spiral Cut Ham has been glazed with cane sugar, ground cloves and honey. If you wish to add to this glaze, you may do so during the last 10 minutes.Nodine's Spiral Cut Ham - Half: Thaw ham 2 days under refrigeration. Remove all packaging materials from ham and place face down in an aluminum foil lined roasting pan. Wrap outside of ham with separate sheet of aluminum foil; bake for 1 hour and 30 minutes. To Glaze: Remove ham from oven and uncover. spread glaze evenly over exposed surfaces of the ham. return to oven and bake at 250ºF, uncovered for 30 to 45 minutes. Let meat rest 10 to 15 minutes then serve.
Our Turkey and Turkey breast have been completely cooked to an internal temperature of at least 160ºF. Any red color around the bones is due to our curing process and not under cooking. If frozen we recommend that you thaw the Turkey or Turkey Breast for 2-3 days in the refrigerator before serving. They may be served at room temperature or follow the same heating and glazing instructions as our Ham.
Can be served at room temperature or wrap with foil and heat in a 350ºF. oven for approximately 15-20 minutes. Serve with flavored mustards, dips or can be glazed while heating. Be careful not to overheat.
All of Nodine's Bacons are fully cooked, and all thats needed to make it look and taste like your traditional bacon, is to heat and crisp on griddle, grille, or in the pan. Our Bacon will shrink a minimal amount because it is fully cooked, if it shrinks quite a bit in the pan you have overcooked it. Do Not Overcook. Another good way to cook our bacons, without a mess is to lay several slices on three sheets of paper towel in the microwave and cover with three sheets of paper towel, heat on high for two to three minutes.
As with all of Nodine's sausages listed in the Sausage Department, they are all fully cooked and ready to eat. The sausages listed in the Fresh Sausage Department (English Style Banger Sausages and Yankee Little Link Sausages) need to be cooked before you can eat them. To make a really good hot meal from Nodine's Pork and Chicken Kielbasa, put in a pan with water, just covering the sausage, bring to a boil, drain and serve. You can also slice Nodine's Pork and Chicken Kielbasa into 1/8 inch slices and fry them in a non-stick pan. Some wonderful sides that compliment Nodine's Pork and Chicken Kielbasa are some good Baked Beans, Garlic mashed potatoes, Boiled cabbage and Sauerkraut.
Beef Jerky keeps best if stored in the original cloth bag on the counter. It may be stored in the refrigerator, but it will absorb moisture.
DO NOT STORE IN A PLASTIC BAG.