This is a non-perishable product. No refrigeration is required during or after shipment.
Shipping & Delivery Information
Shipping charges are additional to merchandise prices. We ship via UPS, which requires a street address for delivery. For this reason, we cannot ship to P.O. Boxes. Also, we do not accept C.O.D. orders. All products shipping to Alaska, Hawaii, or Puerto Rico must ship by Second Day Air.
How are shipping charges determined?
We calculate actual UPS shipping charges based on the shipping method, the weight of the product, and the zip code the product is shipping to. If you purchase several products to ship to the same address, the total shipping charge will likely be different than the estimated charges for each individual item, because the items can be combined into a single shipping container.
What shipping methods are available?
Standard Ground shipping is the least expensive. See the UPS transit days map below to estimate the number of delivery days required. Expedited Shipping (Next Day Air and Second Day Air) is an option for any product if you need a guaranteed delivery date. You will be able to choose your preferred delivery date during the Checkout Process and see the estimated shipping charges and transit times for each Shipping Method.
More questions about shipping?
Please call our toll-free Customer Service Help line at 1-800-290-9213 between 9-5 (Eastern Time) Mon-Fri.
Storage: Requires no refrigeration prior to cooking. For peak flavor, prepare within 3-4 months of purchase. Store by hanging in cool, dry place. If stored longer, ham will continue to dry and become more intensely flavored.
Preparation: Mold on skin of an aged ham is natural and harmless. Remove by washing with hot water and stiff brush. (If necessary, remove portion of hock so ham fits into cooking vessel.) Prior to cooking your Wigwam ham, soaking is essential. Soak ham overnight in water to remove salt. Then, wash with warm water and stiff brush to remove mold and pepper.
Carving: The flavor of aged hams is enhanced by carving into very thin slices. (Thick slices can cause overpowering flavor intensity.) Using a sharp knife, make your first cut on the glazed side of the ham, at hock (small) end. Cut consecutive slices on a 45 degree angle, straight to the bone, keeping slices as thin as possible.
Traditional Method: Place ham in pot and cover with fresh water. Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound, plus 20 minutes (e.g., approximately 51/2-6 hours for 15 lb. ham) – or until meat thermometer shows internal temperature of 160 degrees F. Add water as needed to keep ham fully covered. When fully cooked (and while still warm), remove skin & trim fat to 1/4-inch thickness. Apply ham glaze, if desired.
Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in a diamond pattern and stud with whole cloves. Bake at 300 degrees F. for about 30 minutes, or until lightly browned.
Frying: Hams of this flavor intensity are not recommended for frying.
Shelf Life (after cooking): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen.