FOR FIVE GENERATIONS AND COUNTING, WE’VE HAND-PICKED THE CHOICEST CUTS AND FINEST INGREDIENTS, CURED OUR MEATS WITH REAL CANE SUGAR,
AND SMOKED THEM SLOWLY TO PERFECTION OVER EMBERS FED BY RICH, FRAGRANT AMERICAN HARDWOODS. OUR MEATS COME TO YOU FRESH, NEVER FROZEN, TO ENSURE THE BEST POSSIBLE FLAVOR. IT’S NOT THE FASTEST OR THE CHEAPEST WAY TO DO THINGS, BUT IT’S ALWAYS BEEN THE RIGHT WAY.
SHOP FRICK’S PRODUCTS
hOW-to cARVE A ham
What to look for When Buying a ham
Fewer ingredients are better. Frick’s hams are cured with real cane sugar, whereas others use corn syrup or dextrose. Corn syrup and dextrose are about half as sweet as sugar, thus requiring double the volume of this non-meat ingredient.
Real hardwood smoke is also important. Frick’s hams are roasted slowly for 12 hours and hardwood smoked to perfection. Don’t settle for a liquid smoked ham. It also helps that Frick’s hams are fully cooked; you just reheat and serve.
Don’t overpay for water. Not all hams are created equal, and if you read the label you can see different classes of ham. Frick’s hams are made with natural juices. Other hams are titled “ham and water product with 23% added ingredients,” or you’ll find “water added” which contains up to 18% non-meat ingredients. And although the name can be deceiving, “Uncured” hams are still cured, but with naturally occurring nitrite ingredients such as celery. Uncured hams will not list the % of added ingredients due to USDA labeling regulations.
Try not to freeze ham. Freezing creates muscle separation and unwanted moisture loss, negatively impacting texture and eating experience. Frick’s hams have NEVER been frozen, so be sure to check the use by date on the package when you get it home. You may be surprised it can stay unopened in your fridge for months before it expires, and your family will thank you.