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uncured pork ham steak with knife on cutting board

Snug Valley Farm Maple Smoked & Cured Ham Steaks

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This ham steak has been maple smoked and cured. It is not fully cooked or preserved, so cook to at least 145 degrees before eating.
This one inch slice of ham 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

appx. 2-2.5 lbs

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.

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