Omega-3 Smoked Spiral-Cut Ham ½ cut starts with a sugar-free sea salt injection. We hickory smoke each ham to an internal temperature of 140°F. For example, the ham is smoked but not cured, and minerals in sea salt may cause light discoloration.

This Smoked Spiral-Cut Ham comes from U.S. raised Omega-3 pork, and it shows Slanker’s Omega-3 advantage (2.5:1 vs 20:1 ratio). In addition, the roast slices easily and holds moisture when you reheat gently. Also, the ingredients remain exact: pork, water, sodium lactate, sea salt, and celery juice powder.

If you search for how to smoke a spiral cut ham, note ours finishes at 140°F for safe, juicy results. For a quick reference on spiral cut ham cooking time, use a meat thermometer and avoid overheating because the ham is already fully cooked.

Cooking Tips:

• Remove ham from its packaging and place on a rack in a roasting pan.

• Add about ½ inch of water, apple juice, or lemon/lime juice to the pan.

• Cover the pan with foil and heat in the oven until the internal temperature reaches 140 °F.

• Monitor with a meat thermometer, once at 140 °F, remove it promptly.

• Because the ham is already fully cooked, reheating longer may dry it out.

See more grass-fed beef cuts here. This Smoked Spiral-Cut Ham delivers clean nutrition, natural ingredients, no sugar or additives when applicable, and it is U.S. raised.