Smoked Omega-3 Boneless Ham Injected with a sea salt solution (sugar free) and hickory smoked to 140 degrees internal temperature. Hams are perfect for a smoker or the oven. Smoked but not cured. Pictured is a vacuum sealed ham. Minerals in sea salt cause some discoloration in smoked hams. Omega-6/Omega-3 ratio is 2.5:1 versus 20:1 in conventional pork.