Cooking and Storing Instructions for your Turner Ham.

Your ham has been Sugar Cured using my great grandfathers curing recipe. It has been passed down to me from my father, Garnett Turner, who has been using the same method for over 30 years. These are our recommendations on how to store and cook your Turner Ham.


Whole- Your Sugar Cured Turner Ham will keep best if stored in a cool part of your house, away from pets and insects. We recommend that you store it in paper and not in a plastic bag. If the outside of the ham gets moldy, wash off the mold with a clean brush and let it dry before cooking (mold growing on the outside of the ham does not hurt it). If you plan on keeping your ham for an extended period, you may sprinkle black pepper on the out side. The pepper will not be absorbed into the ham and will help repel insects.

Deboned- A boneless ham will keep fine at room temperature and out of direct sunlight. If you plan on keeping the ham for several weeks, you should keep it in the refrigerator. Do not pick up the ham by the corners or edges of the bag as this may cause the bag to lose its vacuum. If your ham does lose its vacuum, open the plastic vacuum bag and wrap the ham in clean white paper and refrigerate.

Sliced Whole Ham- Clean and trim the slices right away and put in Tupperware containers and refrigerate. Slices may be frozen for up to 2 months. It's best to eat them right away.


We suggest that you use our time proven method. WE RECOMMEND THAT YOU DON'T SOAK OUR WHOLE HAMS.

  1. Wash off the outside of ham with water. Trim off the skin with a sharp knife and as much fat as desired. (If you want to use the hock for seasoning, cut it off now with a meat saw).
  2. Place the ham in a large pot and cover with water. Bring water to boil, reduce heat and simmer for 20-25 minutes per pound or until the internal temperature reaches 160-165, using a meat thermometer. You may want to try Apple Cider instead of water, be sure to add a little bit of water to the cider.
  3. Remove ham from broth.
    Option 1. Let ham cool until the bone can be removed. Wrap in aluminum foil and chill to allow easier slicing.
    Option 2. After removing ham from broth, chill and slice with bone-in. Broth may be used to make Ham Pot Pie.
  4. You may glaze your ham by using Turners's Raspberry-Dijon Ham Glaze. Score ham (fat side up), insert whole cloves into the ham. Brush Turner's Glaze over the CHILLED ham, add pineapple rings, if desired, and place in oven at 350deg. for 15 minutes or until the glaze bubbles. Remove from oven, slice thin with an electric knife or sharp kitchen knife and enjoy!


  1. With a sharp knife, slice your uncooked ham about 1/4 inch thick.
  2. You can soak a slice of ham for 10-15 minutes in warm or cold water.
  3. Dredge in flour and fry in heated oil on ow heat. Turn frequently until brown and tender. The drippings may be used to make red-eye gravy, fry eggs or for seasoning vegetables.

In a hurry? You can microwave your sliced ham on a microwave safe plate. Lay the slices on a paper towel and microwave for 1 to 2 minutes. Thinner slices work best for this method.


Now our summertime favorite! You can soak the slice in water for a few minutes if you like. Then lay the slice on the grill rack and grill it until lightly brown. My personal favorite!


Brush Turners Red Raspberry Ham Glaze over chilled cooked ham, add pineapple rings and place in oven at 350 degrees for about 15 minutes or until the glaze bubbles.

In a hurry? Place on sliced cooked ham and microwave for a few seconds. A great compliment to ham biscuits, sandwiches and ham platers.

If you need answers to your ham questions, or to place an order, call
FULKS RUN GROCERY (540)-896-7487 Monday-Saturday 9am-5pm.

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