Omega-3 Smoked Pork Ham Butt Roast is injected with a sea salt solution, sugar-free, then hickory smoked to an internal temperature of 140°F. For example, the roast is smoked but never cured, and it suits the oven or your smoker. Also, natural minerals in sea salt may cause slight color variation, which signals authentic preparation.

Pork Ham Butt Roast comes from U.S. raised Omega-3 pork, and it shows Slanker’s Omega-3 advantage (2.5:1 vs 20:1 ratio). Therefore, this smoked roast offers a cleaner fat balance than conventional pork. In addition, the ratio supports a more balanced Omega profile while keeping classic ham flavor.

Ingredients are exact: pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt). For cooks who want a reliable smoked pork ham recipe, this roast slices well and holds moisture. Also, if you need a pork fresh ham for a gathering, this cut provides a straightforward cooking path.

Cooking Tips:

• Preheat your oven or smoker to the recommended temperature and cook until internal temperature reaches at least 140 °F.

• Let the roast rest for 10 minutes after cooking so juices redistribute.

• For extra flavor, baste with unsalted butter or a light glaze near the end of cooking.

• Slice thinly across the grain for the best texture and presentation.

• Try a simple smoked pork ham recipe by adding your favorite herbs and herbs‑infused olive oil before roasting.

Try our other Omega-3 pork products. This Pork Ham Butt Roast provides clean nutrition, natural ingredients, no sugar or additives when applicable, and it is U.S. raised.