Wooden cutting board with sliced Turner Ham, vegetables, and biscuits on a wooden table.

Storage & Cooking Instructions

The Perfect Ham Every Time

Storing Turner Country Ham

Uncooked Turner Ham Slices in vacuum sealed packaging on wooden board

Cooked Boneless – Whole, Half, Petite, Slices

Vacuum-Sealed/Unopened

• Refrigerate upon arrival. Can be stored for up to one month.

Once Seal is Opened

• Wrap ham tightly in plastic wrap and refrigerate; use within a week.

Uncooked Boneless – Whole, Half, Slices

Vacuum-Sealed/Unopened

• Room Temperature: Can be stored for one week (out of direct sunlight).
• Refrigerated: Can be stored for up to two months.

Once Seal is Opened

• Wrap ham tightly in plastic wrap and refrigerate for up to two weeks.

Handle with Care

Storage Tip

Do not pick up ham by edges of sealed bag as this may cause the bag to lose the vacuum seal.

If vacuum seal breaks, remove from bag and wrap ham tightly in plastic wrap; refrigerate for up to two weeks.

Cooking Turner Country Ham

Close up of a dinner table with sliced Turner Ham on a cutting board surrounded by slices of bread, peppercorns, and a bowl of salad.

Uncooked Boneless – Whole & Half

Remove clear vacuum bag but leave all netting on ham.

Place ham in large pot and cover with water.
Bring water to boil, reduce heat, and lightly simmer for 20-25 minutes per pound – or until internal temperature is 160°.
Remove ham from pot and let cool.
Leave netting on until ready to slice.
If you would like to serve your ham warm, slice thinly and enjoy!
Or, we recommend wrapping ham in foil to refrigerate overnight. Then, slicing thinly and serving at room temperature. Chilled ham slices easier.

Breakfast setting with biscuits on a white plate and slices of Turner Ham, and eggs in a skillet.

Uncooked Slices

For a milder, less salty taste, soak the slices in hot water for 10 minutes, then change water and repeat.

We recommend frying your ham slices.
Dredge slices in flour and fry in heated cooking oil over medium heat, turning ham over once slight browning on edges occurs.
Remove from heat when flour turns golden brown and ham begins to slightly darken (~5 minutes) – do not overcook.

Serving Turner Country Ham

Cooked Boneless – Whole, Half, Petite, & Slices

Our cooked hams come ready to enjoy, no prep needed. We recommend slicing them thinly and serving at room temperature. However, if you would like to serve them warm, please follow the tip below.

Lunch setup with a sandwich, Turner Ham slices, and fresh ingredients on a white surface.

To Reheat Cooked Turner Country Ham

Reheating Tips

Place ham in large pot and cover with water. Bring water to boil, then reduce heat. Lightly simmer for 20 minutes – or until internal temperature reaches 120°. Slice thinly and enjoy!

For slices, reheat lightly in a frying pan for one minute.

Whole uncooked bone-in Turner Ham displayed in front of a wooden background

Bone-In Whole Turner Country Ham

A True Culinary Challenge

Preparing a bone-in ham takes skill and patience. Unless you are looking for a true challenge, we suggest our easier Uncooked Boneless Country Ham option. But if you are keeping it old-school, grab a sharp knife and a bone saw, then follow our preparation & cooking instructions below.

Store in a cool area away from direct sunlight and insects; keep ham in original nylon netting and, if possible, hang on a hook. This allows the ham to continue to age and deepen the flavor.
Ham can be stored in this manner for six months.
It is normal for mold to appear on the outside of the ham. If this happens, wash off the mold and let ham dry before cooking.

Remove bone with a sharp knife and bone saw.
If you would like to serve your ham warm, slice thinly and enjoy!

Or, we recommend wrapping ham in foil to refrigerate overnight. Then, slice thinly and serve at room temperature. Chilled ham slices easier.

Do not soak our bone-in ham

Remove netting. Wash off the outside of ham with water. Using a sharp knife, trim off skin and as much fat as desired. If saving hock for seasoning, cut it off with a bone saw.
Place ham in a large pot and cover with water. Bring water to boil, reduce heat, and lightly simmer for 20-25 minutes per pound – or until the internal temperature reaches 160°.
Remove ham from the pot. Cool until the bone can be removed and trimmed.
If you would like to serve your ham warm, slice thinly and enjoy!
Or, we recommend wrapping ham in foil to refrigerate overnight. Then, slicing it thinly and serving at room temperature. Chilled ham slices easier.

Ham is best served at room temperature once it has been cooked.
However, if you would like to reheat it, place ham in large pot and cover with water. Bring water to boil, reduce heat, and simmer for 20 minutes – or until internal temperature reaches 120°. Slice thinly and enjoy!