Spiral Sliced Bone-In Ham: The Holiday Centerpiece, Cured the Paradise
Way
At Valor Provisions, we partner with American producers who do
things the right way. Paradise Meats in Trimble, Missouri is
exactly that: a family-run, USDA-inspected shop where the Fantasma family has been
curing hams since 1995, in a Missouri locker that has been feeding its community
since 1946. This is their Spiral Sliced Bone-In Half Ham: a 10
pound minimum centerpiece, cured with cane, maple, and brown sugar, fully cooked,
and sliced to the bone so carving is already done.
What Makes This Ham Different
Most spiral hams come off an industrial line with a packet of neon glaze. This
one comes out of a family plant that cures it the Missouri way: a three-
sugar cure of cane, maple, and brown sugar over clean pork, no shortcuts.
It arrives fully cooked and spiral sliced around the bone, so every
slice pulls away clean at the table, and the bone that is left is the best soup
starter you will have all winter. One half ham feeds a table of 12 or more, with the
leftovers everyone actually fights over.
Why You'll Love It
Feeds the Whole Table - 10 pounds minimum, bone-in; plan on 12
or more servings plus leftovers.
Three-Sugar Cure - Cane, maple,
and brown sugar for a sweet, balanced, old-fashioned ham flavor.
Spiral
Sliced, Fully Cooked - Warm, glaze if you like, and serve; the carving is
already done.
Made In-House - Cured and sliced at Paradise's
USDA-inspected plant in Trimble, MO.
How to Warm It (Without Drying It Out)
A spiral ham is already cooked, so your only job is gentle heat. Thaw in the
refrigerator for 2 to 3 days. Place cut side down in a roasting pan with a half cup
of water, cover tightly with foil, and warm at 275°F for about 10 to 12 minutes per
pound, until the center reaches 120 to 140°F. If you glaze, brush it on for the last
20 to 30 minutes, uncovered. Rushing the oven is the only way to ruin this ham, so
do not. Save the bone for beans, split pea soup, or stock.
Ingredients
Pork ham: Cured with water, and less than 2% of the following: salt, cane sugar,
maple sugar, and brown sugar, spice extractives, sodium phosphate, sodium
erythorbate, dried vinegar, sodium nitrite.
The Paradise Meats Story
The Fantasma family bought the Paradise meat locker in 1995 and rebuilt it from
the ashes of a 2002 fire into one of the most respected small processors in America.
Today 50+ employees handle 300 to 350 local animals a week, with over 100 awards
earned along the way. When you buy Paradise, you keep a Missouri family business and
the local farms behind it in business. That is the Valor mission on a plate.
