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pork ham uncured slicing

Snug Valley Farm Maple Smoked and Cured Ham

Average rating
(based upon one review)

This ham has been maple smoked and cured. It is not fully cooked or preserved, so cook to at least 145 degrees before eating.
It is perfect for a classic ham dinner, added to a quiche or a ham sandwich.

pork, salt, cane and maple sugar (100% maple syrup), sodium nitrite (.86%), buffered with .25% sodium bicarbonate, cold phosphate, sodium erythorbate

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Storage Tips

Keep refrigerated or frozen.
On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat.
To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.

Snug Valley Farm, E. Hardwick, VT

This pork is grown and raised by Ben Nottermann and his family on Snug Valley Farm. Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.


January 13, 2023 by

Snug Valley has the best pork I have ever tasted, hands down. We are big fans of their kielbasa & bacon so when this ham popped up for the holiday season, we splurged, even though my partner doesn't like ham. Cooked it at 275F until 137F internal temperature. It was the best ham I've ever had. Then we removed the fat & tendon bits to make cracklins (350F for ~30 min); these were the real highlight & tasted like bacon got an upgrade. It was so good that we splurged again the next order, telling ourselves it was still the holiday season. 😅