Storage & Cooking Tips: Dozens of valuable details about storing & cooking our products including How to Videos

Edwards Virginia Ham Instructional Videos

How to Cook a Virginia Country Ham -Simmer Method

back to top

How to Fry Virginia Country Ham Slices

back to top

How to Bake a Virginia Country Ham

back to top

How to Carve a Virginia Country Ham

back to top

How to Glaze a Virginia Country Ham

back to top

Edwards Video Recipes

Recipe - Fresh Mozarella Appetizer with Edwards Virginia Ham

back to top

Recipe - Stuffed Quail with Edwards Surryano Ham

back to top

Edwards Hams

Uncooked, Bone-In Virginia Ham

Items 001E, 001EW, 001F, 001FW

Storage: Requires no refrigeration prior to cooking. For peak flavor, prepare within 2 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. Can be soaked in hot water overnight to remove salt. If you soak your ham, be sure to change water before cooking.

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: After washing & soaking, place ham in large pan and fully submerge in cold water. Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound (e.g., approximately 5 hours for 12 lb. ham) – or until meat thermometer shows internal temperature of 160 degrees F. Add water as needed to keep ham covered. When fully cooked, remove ham from pan and, while still warm, remove skin & trim fat to 1/4-inch thickness. Glaze ham, if desired.

Baking: After washing the ham cook the ham in a low oven in a covered roasting pan with just a quart of water or after washing and soaking the han you can pour 5 cups of water over ham, place lid firmly on pan and place in pre-heated oven at 500 degrees F. After 15 minutes, turn off oven. DO NOT OPEN OVEN. In 3 hours, re-heat oven to 500 degrees F., bake for 15 minutes – and turn off oven again. (DO NOT OPEN.) Leave ham in oven overnight, or until oven is completely cool. Finally, take ham out of pan, remove skin & trim fat to 1/4-inch thickness. Glaze ham, if desired.

Frying: Cut UNCOOKED ham into slices no more than 1/8-inch thick, wash and trim off skin. Place in skillet with 1/8 cup water, parboil until water is gone. Cook slices over medium heat until slightly browned. (Avoid overcooking, as this will cause ham to become tough.) Frying tends to intensify the flavor of aged ham.

Red Eye Gravy: Remove fried slices to platter. To skillet drippings, add ¾ cup water or water/coffee mixture. Bring to boil and serve with ham slices.

Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in a diamond pattern, and stub with whole cloves. Bake at 300 degrees F for about 30 minutes, or until lightly browned.

Shelf Life (after cooking): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen.

back to top

Uncooked, Bone-In Wigwam Ham

Items 56E

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: Cook the ham in a low oven in a covered roasting pan with just a quart of water. You can also 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.

back to top

Cooked Virginia or Wigwam Ham

Items 012E, 012EW, 012F, 012FW, 1078, 23B, 23F, 67E, 8551

Storage: Refrigerate upon receipt.

Preparation: Ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Shelf Life: 10 days without refrigeration, 8 weeks refrigerated, 6 months frozen

back to top

Cooked Spiral-Sliced Bone-In or Boneless Ham

Items 4009B, 4020A, 4064A, 4064B

Storage: Ham is shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator, on a platter to catch juices. Set on the lowest shelf away from other foods, to prevent cross contamination of bacteria. Allow 3 to 5 hours per pound thawing time.

Preparation: Ham must be thawed before heating. Wrap thawed ham gently with foil, leaving the top slightly open. Put wrapped, thawed ham in oven at 350 degrees F. until internal temperature of ham reaches 160 degrees F, approximately 7 minutes per pound.

Glazing: In a saucepan, add 4 T water to 4 oz glaze mix. While stirring, bring glaze mix to boil. Brush glaze on the surface of the ham and between slices. Increase oven temperature to 425 degrees F. Return to oven for 10 minutes. Any remaining glaze mixture may be added for a darker color and richer flavor for a 2nd application.

Shelf Life: 2 weeks refrigerated, 4 months frozen, Freeze any portion you do not expect to use within 2 weeks.

back to top

Uncooked Ham Slices or Sliced Half Ham

Items 034, 034A, 034B

Storage: Refrigerate upon receipt.

Cooking: Parboil over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to the surface of the ham slices, the last minute of frying. Avoid overcooking, as this will cause the ham to be tough. Cook over medium heat until lightly brown.

Red Eye Gravy: Remove fried ham to a platter. To pan drippings add ¾ cup water or water mixed with coffee. Bring to a boil and serve with the ham.

Shelf Life: Best consumed within 3-4 weeks. 8 weeks refrigerated, 4 months frozen

back to top

Cooked Virginia Ham Slices

Items 4086, 45

Storage: Refrigerate upon receipt.

Preparation: Ready to eat. Serve at room temperature or warm gently in oven or microwave. Do not overheat; this will tend to dry out the ham.

Shelf Life: 10 days without refrigeration, 6-8 weeks refrigerated, 4 months frozen in sealed packages

back to top

Tender Smoked Surry Ham

Items 8947

Storage: Ham is shipped frozen. Refrigerate or freeze upon receipt. If ham is thawed and still cool, it is okay to refreeze.

Thawing: Thaw pork in original package in the refrigerator, on a platter to catch juices. Set on the lowest shelf away from other foods, to prevent cross contamination of bacteria. Allow 3 to 5 hours per pound thawing time.

Preparation: Ham must be thawed before cooking.

Baking: Wrap in heavy foil. Cook in oven at 325 degrees F to internal temperature of 160 degrees F, or 18-20 minutes per pound. If desired, remove foil and layer of rind, and cover with thin coat of brown sugar, and return to oven long enough to melt the sugar.

Broiling: Slice to desired thickness, brush with butter, and broil each side 10 minutes until nicely browned.

Shelf Life: 3 weeks refrigerated, 4 months frozen, Freeze any portion you do not expect to consume within 2 weeks.

back to top

Surryano Ham slices

Items 9299

Storage: Refrigerate upon opening.

Preparation: Ready to serve at room temperature for optimal flavor. Paper-thin Surryano ham slices are a perfect complement to melon slices, olives, Spanish-style tapas and on bread with olive oil and cheeses, such as provolone and mozzarella. Conveniently pre-sliced and interleaved.

Shelf Life: Unopened shelf stable for up to 6 months, 8 weeks refrigerated, 1 year frozen in sealed packages

back to top

Berkshire Ham

Items 10281

Storage: Ham is shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator, on a platter to catch juices. Set on lowest shelf away from other foods, to prevent cross contamination of bacteria. Allow 3 to 5 hours per pound thawing time.

Preparation: Ham must be thawed before using. Ham is fully cooked and ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F for 30 minutes. It is perfect for use as a true baked ham, on sandwiches, as a main entree, or bits and pieces for salad toppings.

Slicing: Ham must be sliced. Slice very thin or trim off baked surface and cut into 1/4 inch slices.

Shelf Life: Regrigerate for up to 2 weeks from the time the ham has thawed or freeze immediately upon receipt for up to 4 months.

back to top

Bone in Surryano Ham

Items 10247

Storage: No refrigeration necessary prior to slicing. After slicing wrap in foil and store in cool place.

Preparation: No cooking required. Ready to slice paper thin and serve as a perfect complement to melon slices, olives, Spanish-style tapas...or on bread with olive oil and cheeses such as provolone & mozzarella. For optimal flavor, serve at room temperature.

Shelf Life: Best consumed within 12 weeks.

back to top

Surryano Boneless Ham

Items 10214

Storage: Refrigerate upon receipt.

Preparation: No cooking required. Ready to slice paper-thin and serve as a perfect complement to melon slices, olives, Spainsh-style tapas...or on bread with olive oil and cheeses such as provolone & mozzarella. For optimal flavor, serve at room temperature.

Shelf Life: Unopened shelf stable for up to 2 years. Once opened, rewrap and refrigerate to prevent molding. Best consumed within 12 weeks.

back to top

Spiral-Sliced Cooked VA Ham

Items 10744

Storage: Refrigerate upon receipt.

Preparation: Ham is pre-sliced and ready to eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes.

Shelf Life: 10 days without refrigeration, 8 weeks refrigerated, 6 months frozen

back to top

Edwards Bacon

Hickory Smoked Slab or Sliced Bacon

Items 078B, 10181, 10192, 10556A, 10556B, 10567A, 10567B, 4880, 4880H, 4891, 4891H, 8892, 9972, 9972H

Storage: Refrigerate upon receipt.

Preparation: If slab bacon, slice to thickness you prefer. Cooking is required.

Cooking: Fry slices over medium heat in skillet or microwave until slices are 160 degrees F.

Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

Edwards Sausage

Fresh Pork Sausage Links & Patties

Items 10711, 10722, 4627, 4638, 7484

Storage: Refrigerate upon receipt.

Preparation Cooking is required. Fry, broil, or grill. We prefer to cook in frying pan over medium-high heat until brown on both sides. Make sure sausage is fully cooked. Internal temperature should be 160 degrees F.

Shelf Life: 7-10 days refrigerated, 2 months frozen

back to top

Smoked, Italian, and Hot Virginia Sausage Links

Items 089, 100, 8815, 8914A, 8914B, 8925A, 8925B

Storage: Refrigerate upon receipt.

Preparation: Cooking is required.

Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.

back to top

Smoked Dan Doodle Sausage

Items 9134

Storage: Refrigerate upon receipt.

Preparation: Cooking is required.

Fry: From room-temperature Dan Doodle, slice 1/4 -inch slices. Fry at 350 degrees F. for 5 minutes. Turn once, fry 5 minutes until brown.

As Seasoning Meat: A tasty complement to green beans or collard greens. Add Dan Doodle to a deep pot of water with beans or greens. Cook together until beans/greens are done and Dan Doodle reaches 160 degrees F. Remove Dan Doodle and let it cool. Slice and serve with beans/greens.

Shelf Life 10 days without refrigeration, 3-4 weeks refrigerated, 6 months frozen.

back to top

Specialty Meats

Hickory Smoked Beef Brisket

Items 7726, 7737

Storage: Brisket shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw brisket in original package in the refrigerator.

Preparation: Brisket is fully cooked, but must be thawed before eating. Can be served hot or cold. To warm for main course or sandwiches, wrap brisket in foil, then heat in 200 degree F. oven for 30-60 minutes. Or, microwave on high for 2-3 minutes per 1 lb. portion. After removing from oven, baste with barbecue sauce or use sauce for dipping. Slice 1/8-inch across the grain of the brisket.

Shelf Life: 4 weeks refrigerated (unopened), 6 months frozen

back to top

Southern Pork Barbecue

Items 10733, 4031, 40313

Storage: Barbecue shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator. You may repackage for freezing or individual servings.

Preparation: Barbecue is fully cooked, but must be thawed before eating. Heat in skillet over low heat, or in oven or microwave to 155 degrees F. For sandwiches, use 2 oz. portion; for main entrée, 4 oz. portion. Barbecue is moderately seasoned, so you may want to add your favorite sauce to enhance the flavor.

Shelf Life: 2 weeks refrigerated, 6 months frozen

back to top

Barbecued Spare Ribs

Items 6055

Storage: Barbecued ribs shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator for 2 days.

Preparation: Pork is fully cooked, but must be thawed before heating. Once thawed, remove plastic wrap.

Conventional ovens: Put ribs in foil covered pan in 350f preheated oven and bake for 20 minutes.

Outdoor grill: Place ribs in Medium heat (350f-400f) Grill directly over coals or gas flame for 15-20 minutes, basting with sauce every 5 minutes.

Microwave: Place slab on microwave platter (cut in half if necessary). Heat at full power for 6-7 minutes. For the juiciest, most tender ribs please heat thoroughly. However, overheating may dry and toughen ribs.

Shelf Life: 8 weeks refrigerated (unopened), 4 months frozen

back to top

Edwards BBQ Pork Roast

Items 10071

Storage: Barbecued pork shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator.

Preparation: Pork is fully cooked, but must be thawed before heating. After thawing, remove pork from plastic bag. Place pork in oven proof pan and cover with foil. Preheat oven to 325 degrees F. Heat pork for 30-40 minutes, until internal temperature of 160 degrees F is reached.

Shelf Life: 8 weeks refrigerated (unopened), 4 months frozen

back to top

Edwards Pit-Cooked Pulled Pork BBQ

Items 10082

Storage: Barbecued pork shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator.

Preparation: Pork is fully cooked, but must be thawed before heating. After thawing, do not remove clear plastic cover. Microwave on high for 2 ½ - 3 minutes.

Shelf Life: 8 weeks refrigerated (unopened), 4 months frozen

back to top

Cranberry/Apple Pork Loin

Storage: Pork shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw pork in original package in the refrigerator.

Preparation: Pork is fully cooked, but must be thawed before heating. Thaw in refrigerator for 2 days. fter thawing, remove pork from plastic bag. Place pork in oven proof pan and cover with foil. Preheat oven to 325 degrees F. Heat pork for 45 minutes, until internal temperature of 150 degrees F is reached.

Shelf Life: 12 months frozen

back to top

Berkshire Pork Chops

Storage: Pork chops are shipped forzen. Refrigerate or freeze upon receipt. Keep raw pork chops in their original wrapping and store them in the refrigerator, where they will keep for three to five days. Cooked pork will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for four to six months. Leftover cooked pork chops may be frozen for one month.

Thawing: Thaw pork in original package in the refrigerator 8 to 10 hours, depending on size and number of chops. Do not refreeze thawed pork chops. Preparation: Cooking is required, after thawing. To prepare for cooking, trim visible fat from the chops. External fat should be trimmed to about 1/8 inch (0.3cm) in thickness.

Cooking: It is neither necessary nor desirable to cook pork until it is completely white. Today’s pork is so lean that overcooking makes it tough. We like to cook pork chops medium, so that the meat is roasted on the outside and still moist on the inside. Pork chops can be broiled, sautéed, grilled, braised, or baked. They should be cooked to an internal temperature of 160°F (70°C). When done, the internal color changes to white with traces of pink in the center.

Broil: Place chops on a pan about four inches (10cm) from the element and cook on each side. Cook until the chops reach an internal temperature of 160°F (70°C), 4 to 11 minutes per side; thick meat with bone in takes longer than thinner, boneless chops.

Bake: If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in an oiled pan in a 350°F (180°C) oven until they reach an internal temperature of 160°F (70°C), about 30 minutes.

Braise: Heat oil in a pan on the stove, brown chops briefly on both sides, place chops in a baking dish with sauce, cover, and cook at 325°F (170°C) until tender, about 1 hour.

Sauté: Heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides until the center meat is white but still juicy, or until the internal temperature reaches 160°F (70°C), a total of 7 to 8 minutes depending on thickness of the chops.

Grill: Brush chops with oil on both sides and grill over coals about 4 minutes per side or until chops are white but still juicy on the inside and have reached an internal temperature of 160°F (70°C).

Shelf Life: 3-5 days refrigerated (raw), 5 days refrigerated (cooked), 4-6 months frozen (raw), 1 month frozen (cooked).

back to top

Jowciale

Items 10623

Storage: Refrigerate upon receipt.

Preparation: Cooking is required.

Fry: Slice 1/4 -inch slices. Fry at 350 degrees F. for 5 minutes. Turn once, fry 5 minutes until brown.

As Seasoning Meat: A tasty complement to green beans or collard greens. Add Jowciale to a deep pot of water with beans or greens. Cook together until beans/greens are done and Jowciale reaches 160 degrees F. Remove Jowciale and let it cool. Slice and serve with beans/greens.

Shelf Life: 3-4 weeks refrigerated, 6 months frozen.

back to top

Edwards Smoked Seasonings

Items 10501

Storage: Refrigerate upon receipt.

Preparation: Cut jowls, bacon ends or country ham ends to desired size. Add pieces of meat to your pot of vegetables or beans.
Add salt and pepper to taste. You may want to use salt conservatively, as some seasoning meats are already salted.

Bring the water to a boil. Reduce the burner's temperature and simmer the contents of the pot according to the directions for the vegetables or beans you are cooking. Most of these dishes require one to three hours of cooking time for optimal tenderness and seasoning.

Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

Poultry

Smoked Turkey Breast

Items 8441

Storage: Turkey breast shipped frozen. Refrigerate or freeze upon receipt.

Thawing: Thaw turkey breast in original package in the refrigerator.

Preparation: Turkey breast is fully cooked, but must be thawed before serving. Serve warm or cold.

Shelf Life: 3 weeks refrigerated, 6 months frozen

back to top

Boneless Tur-Dec-Hen Roll

Items 9277

Storage: Tur-Duc-Hen Roll is shipped frozen. Refrigerate or freeze upon receipt.

Preparation: The Tur-Duc-Hen Roll is 4lbs of pres-seasoned turkey breast wrapped around layers of duck medallions, juicy chicken thigh meat, and Creole Pork sausage; a thoroughly Creole mix of meats. It cooks great on the grill too! The Roll is boneless and juicy, ready to cook, slice, and serve to your family and driends.

Thawing: Thaw in original package in the refrigerator.

Oven Method: Preheat oven to 400 degrees F. Remove Turduchen Roll from all packaging (including bag and meat tray), but leave the netting on until you're ready to slice. Place Turduchen Roll in baking pan, skin side down. Add 1 cup of water and cover with aluminum foil. If thawed, bake for one hour and 45 minutes and if frozen, bake for 2 hours and 15 minutes. Then uncover and rotate, skin side up. Bake an additional 15 to 20 minutes or until your meat thermometer reads at least 165 degrees F.

Grilling: Spray foil with non-stick spray. Wrap foil around Turduchen Roll and place on heated grill. If thawed, grill 2 hours and if frozen, 30 minutes longer. Rotate periodically and make sure the internal temperature of the roll has reached at least 165 degrees F before consuming.

back to top

Turducken

Storage: Tur-Duc-Hen is shipped frozen. Refrigerate or freeze upon receipt.

Thawing: For best results, thaw in refrigerator for 48 hours. Do not thaw in water.

Preparation: Preheat oven to 400 degrees F. Remove the Tur-Duc-Hen from packaging including cryovac pouch. Place in a pan with legs pointing up.

Cooking: Cover pan and if completely thawed allow 3 hours to cook. If frozen allow up to 3 3/4 hours. Internal temperature should reach 165 degrees F. Check the directions on the packaging. Use a meat thermometer to ensure your turducken has reached an internal temperature of 165 degrees F. Remove cover for last 30 minutes of cooking or until brown. Preheat oven to 400 degrees F. Please note: every oven is different and you may need to adjust cooking times to reach an internal temperature of 165 degrees.

Carving: Remove the woven threading before carving. Slice down center of the breast. Then slice across in one to two inch pieces. Serve hot.

back to top

Seafood

Crab Cakes

Items 4470A, 4470P

Storage: Shipped frozen. Keep frozen until ready to cook.

Preparation: Crab cakes should be cooked to an internal temperature of 165 degrees F for at least 30 seconds.

Deep Fry: Heat oil to 325-350 degrees F. Fry thawed crab cakes for and 2 and ½ minutes. Fry frozen crab cakes for 5 minutes.

Pan Fry: Crab cakes must be thawed. Cover bottom of pan with 1/8 – ¼ inch of oil and cook at medium heat for 5 minutes. Turn once. Cook until desired color and texture appears.

Oven: (preferred method) Preheat oven to 400 degrees F. Spray or coat the pan with oil. Place pan on rack in middle of the oven. Brush tops of crab cakes with melted butter or mayonnaise. Bake thawed crab cakes for 15 minutes. For frozen crab cakes, bake at 350 degrees F for 22-24 minutes. For extra crispy, turn oven to broil for last few minutes of baking

Broil: Spray or coat pan with oil. Place 6 inches from coils. Broil thawed crab cakes for 8 minutes or frozen crab cakes for 11 minutes.

Shelf Life: 1 day refrigerated, 3 months frozen

back to top

Breaded Oysters

Items 7000A

Storage: Shipped frozen. Keep frozen until ready to cook.

Preparation: Must be cooked.

Deep fry: Fry for 3-5 minutes at 350 degrees F. or until golden brown.

Shelf Life: 1 day refrigerated, 3 months frozen

back to top

Soft Shell Crabs

Storage: Shipped frozen. Keep frozen until ready to cook. Cook within 2 days of receipt or freeze immediately.

Preparation: Must be cooked. Frozen crabs thaw quickly in refrigerator. Do not thaw under cold, running water; this may separate claws and legs from the body.

Saute: Lightly dredge crabs in seasoned flour. Saute in hot pan with clarified butter or olive oil for 3 minutes on each side or until lightly brown. Remove from pan. Serve at once.

Deep Fry: Prepare batter by whisking egg whites and water 50/50. Dip crabs in batter, drain, then lightly dredge in seasoned flour. Shake to remove excess flour. Deep fry at 375 degrees F for 3 minutes until light brown and crispy. Turn often while cooking.

Shelf Life: 2 days refrigerated, 12 months frozen

back to top

Crab-Stuffed Shrimp

Storage: Shipped frozen. Keep frozen until ready to cook.

Frying: Thaw and pan or deep fry to an internal temperature of 160 degrees F.

Bake: Bake from frozen or thawed to an internal temperature of 160 degrees F.

Shelf Life: 1 day refrigerated, 3 months frozen.

back to top

Classic Crab Dip

Items 10821

Storage: Shipped frozen. Keep frozen until ready to heat and serve.

Baking: (Preferred Method) Preheat oven to 350 degrees. Remove plastic film and place frozen crab dip on baking sheet. Bake for approximately 30 minutes until dip is hot, stir occasionally. For extra crispy top, turn oven to broil for the last few minutes of baking.

Microwave: Remove plastic film from tray and place frozen dip into microwave for 2 minutes on high. Remove, stir and reheat for 1 more minute or until dip is hot.

back to top

Soup, Stew & Chowder

Soup, Stew & Chowder

Items 4196, 4196H

Preparation: All soups are fully cooked and ready to heat and serve.

Sausage Chowder: For lighter chowder, add 1 can chicken broth and simmer.

Clam Chowder: Pour contents into saucepan and add 1 can of water. If desired, add canned tomatoes for Manhattan style chowder. For New England style chowder, use cream instead of water.

She Crab Soup: Empty contents of can into saucepan and add 1 can of cream or half and half. Heat slowly, stirring frequently. Be careful not to boil.

Crab Norfolk Chowder: Empty contents of can into saucepan and add 1 can of cream or half and half. Heat slowly, stirring frequently. Be careful not to boil.

Brunswick Stew: Heat and serve.

Shelf Life: 2 years in can.

back to top

Macaroni and Cheese Casserole

Items 10115

Storage: Casserole is shipped frozen. Refrigerate or freeze immediately.

Preparation: Casserole is fully cooked. It should be thawed before heating. Cooking Directions: (Not frozen) Preheat oven to 350 degrees. Heat for 20 to 25 minutes or until bubbly. Let sit for 10 minutes before serving

Shelf Life: Freeze for up to 1 month.

back to top

Black-eyed Peas & Stewed Tomatoes

Items 10358

Preparation: Black-eyed peas and stewed tomatoes are fully cooked and ready to heat and serve.

Shelf Life: 2 years in can.

back to top

Snacks

Sweet Potato Biscuits

Storage: Biscuits shipped frozen. Refrigerate or freeze upon receipt.

Preparation: Biscuits are fully cooked and ready to heat, but must be thawed before serving. Serve at room temperature, or gently warm in oven or microwave. To reheat biscuits, thaw biscuits completely. Remove from bag and put biscuits in aluminum foil loosely wrapped. Place biscuits in the foil into a 350 degree oven for 10-15 minutes. Serve immediately.

Shelf Life: 10 days refrigerated, 3 months frozen

back to top

Nuts

Items 10369, 10380, 10799, 10810, 1089, 2022, 7297, 9387, 9409, 9475, 9497

Shelf Life: 6 months in unopened can, 2-3 weeks in opened can, 1 year frozen.

back to top

Buttery Peanut Brittle

Items 10545

Shelf Life: 6 months in unopened can, 2-3 weeks in opened can, 1 year frozen.

back to top

Crunch Time Snack Box

Items 10689

Shelf Life: 5 O'Clock Crunch Snack Mix and Rt 58 Trail Mix - 6 months
Seaside Crunch and Barracuda Bar Mix - 9 months - 1 year

back to top

Desserts

Cakes & Pies

Items 10336, 10413, 10777, 10832, 4759, 8848, 9024B

Storage: Desserts are shipped frozen. Refrigerate or freeze upon receipt.

Thawing Thaw dessert in original package in the refrigerator.

Preparation: Keep refrigerated or frozen. Serve cold or at room temperature.

Shelf Life: 14 days refrigerated, 3 months frozen

back to top

Red Velvet & Cream Cheese Cake

Items 10413

Storage:

Preparation:

Shelf Life:

back to top

Island Treasures Gourmet Rum Cakes

Storage: May be shelf stored for several months. Resealable container is attractive for serving and provides storage once cut. Do not refrigerate as it may cause dryness. Store in the freezer or on the counter at room temperature.

Preparation: Best when served at room temperature with coffee or tea. Delightful drizzled with chocolate syrup, outstanding with vanilla ice cream and fabulous with fresh fruit.

Shelf Life: Best if used within 6 months. Can be frozen for 1 year.

back to top

Citrus Sensation Cake

Items 10334

Storage: Desserts are shipped frozen. Refrigerate or freeze upon receipt.

Thawing Thaw dessert in original package in the refrigerator.

Preparation: Keep refrigerated or frozen. Serve cold or at room temperature.

Shelf Life: 14 days refrigerated, 3 months frozen

back to top

Pies

Storage: Refrigerate or freeze upon receipt.

Thawing: If frozen, thaw dessert in original package in the refrigerator.

Preparation: Keep refrigerated or frozen. Serve cold or at room temperature.

Shelf Life: 14 days refrigerated, 3 months frozen

back to top

Assortments

Cavalier Collection: Cooked Virginia Ham, Hickory Smoked Slab Bacon, Smoked Sausage Links

Items 3043

Storage (Cooked Virginia Ham, Hickory Smoked Slab Bacon, Smoked Sausage Links): Refrigerate upon receipt.

Preparation (Cooked Virginia Ham): Ham is fully cooked, ready to slice and eat. May be served cold, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation (Hickory Smoked Slab Bacon): Slice to thickness you prefer, then fry or microwave.

Preparation (Smoked Virginia Sausage Links): Split sausage lengthwise, then fry, grill, steam, or microwave.

Hickory Smoked Slab Bacon: Fry sliced bacon over medium heat in skillet or microwave until slices are 160 degrees F.

Smoked Virginia Sausage Links: Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Cooked Virginia Ham): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life (Hickory Smoked Slab Bacon): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

Shelf Life (Smoked Sausage Links): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

back to top

Virginia All-Star Sampler: Uncooked Ham Slices, Hickory Smoked Sliced Bacon, Smoked Sausage Links, Fresh Sausage Patties

Items 7484

Storage: Refrigerate upon receipt.

Preparation: Cooking required.

Uncooked Ham Slices: Cook (parboil) over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to surface of ham slices when browning.

Hickory Smoked, Sliced Bacon: Fry slices over medium heat in skillet until slices are 160 degrees F.

Smoked Virginia Sausage Links: Fry split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Fresh Pork Sausage Patties: Fry, broil or grill. We prefer to cook in frying pan over medium-high heat until brown on both sides. Make sure sausage is fully cooked. Internal temperature should be 160 degrees F.

Shelf Life (Uncooked Ham Slices): Best consumed within 3-4 weeks, 8 weeks refrigerated, 4 months frozen

Shelf Life (Hickory Smoked Sliced Bacon, Smoked Sausage Links): 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

Shelf Life (Fresh Sausage Patties): 7 days refrigerated, 2 months frozen

back to top

Edwards Smokehouse Sampler: Uncooked Ham Slices, Hickory Smoked Sliced Bacon, Smoked Sausage Links

Items 243

Storage : Refrigerate upon receipt.

Preparation: Cooking required.

Uncooked Ham Slices: Cook (parboil) over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to surface of ham slices when browning.

Hickory Smoked, Sliced Bacon: Fry slices over medium heat in skillet until slices are 160 degrees F.

Smoked Virginia Sausage Links: Fry split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Uncooked Ham Slices): Best consumed within 3-4 weeks, 8 weeks refrigerated, 4 months frozen

Shelf Life (Hickory Smoked Sliced Bacon, Smoked Sausage Links): 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

Edwards Favorites

Items 9288

Storage: Refrigerate upon receipt.

Preparation (Virginia Petite Ham): Ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation (Smoked Sausage Links): Fry split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Virginia Petite Ham): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life (Smoked Sausage Links): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

back to top

Smoked Perfection Collection

Items 6066

Storage : Refrigerate upon receipt.

Preparation (Cooked Virginia Ham Slices): Ready to eat. Serve at room temperature or warm gently in oven or microwave. Do not overheat; this will tend to dry out the ham.

Preparation (Hickory Smoked Sliced Bacon, Smoked Sausage Links): Cooking required.

Hickory Smoked, Sliced Bacon: Fry slices over medium heat in skillet until slices are 160 degrees F.

Smoked Virginia Sausage Links: Fry split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Cooked Virginia Ham Slices): 10 days without refrigeration, 6 weeks refrigerated, 4 months frozen in sealed packages

Shelf Life (Hickory Smoked Sliced Bacon, Smoked Sausage Links): 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

The Virginian Sampler

Items 8485

Storage (Cooked Virginia Ham Slices): Refrigerate upon receipt.

Storage (Sweet Potato Biscuits): Biscuits shipped frozen. Refrigerate or freeze upon receipt.

Preparation (Cooked Virginia Ham Slices): Ready to eat. Serve at room temperature or warm gently in oven or microwave. Do not overheat; this will tend to dry out the ham.

Preparation (Sweet Potato Biscuits): Biscuits are fully cooked and ready to heat, but must be thawed before serving. Serve at room temperature, or gently warm in oven or microwave. To reheat biscuits, thaw biscuits completely. Remove from bag and put biscuits in aluminum foil loosely wrapped. Place biscuits in the foil into a 350 degree oven for 10-15 minutes. Serve immediately.

Preparation (Brunswick Stew): Heat and serve.

Shelf Life (Cooked Virginia Ham Slices): 10 days without refrigeration, 6 weeks refrigerated, 4 months frozen in sealed packages

Shelf Life (Sweet Potato Biscuits): 10 days refrigerated, 3 months frozen

Shelf Life (Brunswick Stew): 2 years in can

back to top

Virginia Breakfast Sampler

Items 4913

Storage: Refrigerate upon receipt.

Preparation: Cooking is required.

Hickory Smoked and Pepper Coated Sliced Bacon: Fry slices over medium heat in skillet or microwave until slices are 160 degrees F.

Smoked Sausage Links: Split sausage lengthwise before cooking.

Fry: at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (All products): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

back to top

Petite Virginia Ham & Turkey Breast Duo

Items 8562

Storage (Petite Virginia Ham): Refrigerate upon receipt.

Storage (Smoked Turkey Breast): Turkey breast shipped frozen. Refrigerate or freeze upon receipt.

Preparation (Petite Virginia Ham): Ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation (Smoked Turkey Breast): Turkey breast is fully cooked, but must be thawed before serving. Serve warm or cold.

Shelf Life (Petite Virginia Ham): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life (Smoked Turkey Breast): 3 weeks refrigerated, 6 months frozen

back to top

Edwards Smoked Meat Sampler

Items 8540

Storage: Refrigerate upon receipt.

Preparation: Cooking required.

Uncooked Ham Slices: Cook (parboil) over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to surface of ham slices, the last minute of frying. Avoid overcooking, as this will cause the ham to be tough. Cook over medium heat until lightly brown.

Red Eye Gravy: Remove fried ham to a platter. To pan drippings add ¾ cup water or water mixed with coffee. Bring to a boil and serve with the ham.

Smoked Sliced Bacon (Hickory Smoked and Pepper Coated)
Fry slices over medium heat in skillet or microwave until slices are 160 degrees F.

Shelf Life (Uncooked Ham Slices): Best consumed within 3-4 weeks., 8 weeks refrigerated, 4 months frozen

Shelf Life (Smoked Sliced Hickory Smoked and Pepper Coated Bacon): 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

Virginia Ham & Biscuits

Items 8727, 9200

Storage (Uncooked and cooked Virginia Ham Slices): Refrigerate upon receipt.

Storage (Sweet Potato Biscuits): Biscuits shipped frozen. Refrigerate or freeze upon receipt.

Preparation (Uncooked Virginia Ham Slices): Cooking is required.

Preparation (Cooked Virginia Ham Slices): Ready to eat.

Preparation (Sweet Potato Biscuits): Biscuits are fully cooked and ready to heat, but must be thawed before serving. Serve at room temperature, or gently warm in oven or microwave. To reheat biscuits, thaw biscuits completely. Remove from bag and put biscuits in aluminum foil loosely wrapped. Place biscuits in the foil into a 350 degree oven for 10-15 minutes. Serve immediately.

Uncooked Virginia Ham Slices: Cook (parboil) over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to surface of ham slices, the last minute of frying. Avoid overcooking, as this will cause the ham to be tough. Cook over medium heat until lightly brown.

Red Eye Gravy: Remove fried ham to a platter. To pan drippings add ¾ cup water or water mixed with coffee. Bring to a boil and serve with the ham.

Shelf Life (Uncooked Virginia Ham Slices): Best consumed within 3-4 weeks, 8 weeks refrigerated, 4 months frozen

Shelf Life (Cooked Virginia Ham Slices): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life (Sweet Potato Biscuits): 10 days refrigerated, 3 months frozen

back to top

Surry Sausage Sampler

Items 8408

Storage: Refrigerate upon receipt.

Preparation: Cooking is required.

Fresh Pork Sausage Links and Patties: Fry, broil or grill. We prefer to cook in frying pan over medium-high heat until brown on both sides. Make sure sausage is fully cooked. Internal temperature should be 160 degrees F.

Smoked Sausage Links: Split sausage lengthwise before cooking, Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam - Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Fresh Sausage Links and Patties): 7 days refrigerated, 2 months frozen

Shelf Life (Smoked Sausage Links): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

back to top

Down Home Classics Gift Box: Cooked Virginia Ham, Smoked Sliced Bacon, Smoked Sausage Links

Items 9079

Storage: (Cooked Virginia Ham, Smoked Sliced Bacon, Smoked Sausage Links) Refrigerate upon receipt.

Preparation: (Cooked Virginia Ham) Ready to slice and eat. May be served cold, at room temperature, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation: (Smoked Sliced Bacon, Smoked Sausage Links) Cooking required.

Preparation: (Brunswick Stew) Heat and serve.

Fry: (Hickory Smoked, Sliced Bacon) Fry slices over medium heat in skillet until slices are 160 degrees F.

Fry: (Smoked Virginia Sausage Links) Fry Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: (Smoked Virginia Sausage Links) Fry Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: (Smoked Virginia Sausage Links) Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: (Smoked Virginia Sausage Links) Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life: (Cooked Virginia Ham) 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life: (Hickory Smoked Sliced Bacon, Smoked Sausage Links), 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

Shelf Life: (Brunswick Stew) 2 years in can.

back to top

Smoked Delights Gift Box: Smoked Slice Bacon, Peppered Smoke & Sliced Bacon, Cinnamon-Apple Smoked Sliced Bacon, Smoked Sausage Links, Smoked Hot Sausage Links, Smoked Italian Sausage Links, Surryano Ham Slices, Virginia Ham Pate

Items 10611

Storage (Cooked Virginia Ham, Hickory Smoked Slab Bacon, Smoked Sausage Links): Refrigerate upon receipt.

Preparation (Cooked Virginia Ham): Ham is fully cooked, ready to slice and eat. May be served cold, or gently reheated at 300 degrees F. for 30 minutes. For best results, slice paper thin.

Preparation (Hickory Smoked Slab Bacon): Slice to thickness you prefer, then fry or microwave.

Preparation (Smoked Virginia Sausage Links): Split sausage lengthwise, then fry, grill, steam, or microwave.

Hickory Smoked Slab Bacon: Fry sliced bacon over medium heat in skillet or microwave until slices are 160 degrees F.

Smoked Virginia Sausage Links: Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life (Cooked Virginia Ham): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life (Hickory Smoked Slab Bacon): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

Shelf Life (Smoked Sausage Links): 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen

back to top

Surry to Shore

Storage: (Herbs) Store in a cool dry place.

Storage: (Cooked Virginia Ham) Refrigerate upon receipt.

Preparation: (Chesapeake Crab Cake Mix) Prepare according to instructions on package.

To Saute: Lightly coat skillet with butter and/or oil and cook over medium heat for a few minutes on each side.

To Broil: Place cakes in broiling pan and broil until golden brown, turning once.

Preparation: (Cooked Virginia Ham Slices) Ready to eat. Serve at room temperature or warm gently in oven or microwave. Do not overheat; this will tend to dry out the ham.

Preparation: (Crab Norfolk Chowder) Heat and serve. Empty contents of can into saucepan and add 1 can of cream or half and half. Heat slowly, stirring frequently. Be careful not to boil.

Shelf Life: (Backfin Lump Carbmeat) 3 years or better in an unopened can.

Shelf Life: (Canned Clams) 2 years in an unopened can.

Shelf Life: (Herbs) 1 year

Shelf Life: (Cooked Virginia Ham Slices) 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen

Shelf Life: (Virginia Peanuts) 6 months in unopened can, 2-3 weeks in opened can, 1 year frozen.

back to top

Heritage Gift Pack

Items 10766

Preparation & Cooking:

Peanut Soup - Simply add four cups of chicken or vegetable stock and you have 6-8 delightful servings. Heat chicken stock. Add the peanut soup mix, blend well, and cook over medium heat until thickened. Adjust salt and pepper to taste

Chicken Dredge - Place chicken into a container and cover with 2 cups of buttermilk. Cover and refrigerate for at least 12 hours. Melt enough shortening to come just 1/4 inch up the side of a 12 inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Place chicken in dredge, cover liberally, and shake of excess. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. The internal temperature should be right around 180 degrees. Drain chicken on a rack.

Spoon Bread - Place 1/2 tsp salt and spoon bread mix in a bowl and blend well. In a separate bowl. Beat 3 egg yolks (don't discard whites) until thickened and pale in color. Add dry mix slowly to 1 1/2 cup boiling water, stirring constantly to prevent lumps. Add 1 1/2 cups milk and beat to combine. Add beaten egg yolks to the spoon bread mixture. Whip eggs whites and gently fold into mixture. Turn into a generously greased 8-inch square glass baking dish. Bake at 350 degrees for about 30 minutes or until firm.

Shelf Life: 1 year for all products. Refrigerate after opening.

back to top

Breakfast Combo

Items 10755

Preparation & Cooking:

Buttermilk Pancake & Waffle Mix: Mix 1 pkg. Buttermilk Pancake & Waffle Mix, 1 3/4 cups milk, 1 egg, and 1/4 cup vegetable oil in a large bowl until well blended. Pour onto a hot griddle or waffle iron and enjoy!

Shelf Life: Buttermilk Pancake & Waffle Mix - refrigerate upon opening.

Bacon - 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

Bacon Bonanza

Preparation & Cooking

Bacon Ranch Dressing & Dip: Dressing - In a bowl, combine 3/4 cup of buttermilk with 3/4 cups of mayonnaise with contents of packet. Mix well with whisk. Cover and refrigerate for at least 2 hours. Mix well before serving. Dip - In a bowl, combine 1 cup of sour cream with 1 cup of mayonnaise with contents of packet. Or for mayo-free, mix with 16 oz. sour cream. Mix well with whisk. Cover and refrigerate for at least 2 hours. Mix well before serving.

Bacon Gravy - Using a whisk, mix 1 cup water with contents of packet in a saucepan. Stirring frequently, bring gravy to a boil over medium heat. Remove from heat when desired thickness is reached (gravy will thicken on standing) Ahh yeah, that's the stuff! Enjoy with biscuits, chicken-fried steak, fired chicken, home fries, ham or even with real bacon.

Bacon: Fry slices over medium heat in skillet or microwave until slices are 160 degrees F.

Shelf Life: Bacon can go 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

back to top

This item was added to your cart

Shirt

Storage, Cooking Tips & How to Videos

Edwards Virginia Ham Instructional Videos

Edwards Video Recipes

Edwards Hams

Edwards Bacon

Edwards Sausage

Specialty Meats

Poultry

Seafood

Soup, Stew & Chowder

Snacks

Desserts

Assortments

Edwards Virginia Ham Instructional Videos

How to Cook a Virginia Country Ham -Simmer Method

How to Fry Virginia Country Ham Slices

How to Bake a Virginia Country Ham

How to Carve a Virginia Country Ham

How to Glaze a Virginia Country Ham

Edwards Video Recipes

Recipe - Fresh Mozarella Appetizer with Edwards Virginia Ham

Recipe - Stuffed Quail with Edwards Surryano Ham

Edwards Hams

Uncooked, Bone-In Virginia Ham

Items 001E, 001EW, 001F, 001FW

Uncooked, Bone-In Wigwam Ham

Items 56E

Cooked Virginia or Wigwam Ham

Items 012E, 012EW, 012F, 012FW, 1078, 23B, 23F, 67E, 8551

Cooked Spiral-Sliced Bone-In or Boneless Ham

Items 4009B, 4020A, 4064A, 4064B

Uncooked Ham Slices or Sliced Half Ham

Items 034, 034A, 034B

Cooked Virginia Ham Slices

Items 4086, 45

Tender Smoked Surry Ham

Items 8947

Surryano Ham slices

Items 9299

Berkshire Ham

Items 10281

Bone in Surryano Ham

Items 10247

Surryano Boneless Ham

Items 10214

Spiral-Sliced Cooked VA Ham

Items 10744

Edwards Bacon

Hickory Smoked Slab or Sliced Bacon

Items 078B, 10181, 10192, 10556A, 10556B, 10567A, 10567B, 4880, 4880H, 4891, 4891H, 8892, 9972, 9972H

Edwards Sausage

Fresh Pork Sausage Links & Patties

Items 10711, 10722, 4627, 4638, 7484

Smoked, Italian, and Hot Virginia Sausage Links

Items 089, 100, 8815, 8914A, 8914B, 8925A, 8925B

Smoked Dan Doodle Sausage

Items 9134

Specialty Meats

Hickory Smoked Beef Brisket

Items 7726, 7737

Southern Pork Barbecue

Items 10733, 4031, 40313

Barbecued Spare Ribs

Items 6055

Edwards BBQ Pork Roast

Items 10071

Edwards Pit-Cooked Pulled Pork BBQ

Items 10082

Cranberry/Apple Pork Loin

Berkshire Pork Chops

Jowciale

Items 10623

Edwards Smoked Seasonings

Items 10501

Poultry

Smoked Turkey Breast

Items 8441

Boneless Tur-Dec-Hen Roll