Deadline for ordering Easter Ham in time for Easter: Monday, March 21 at NOON CST.
At The Savory Pantry, we value supporting businesses that are kept in the family, where knowledge develops and dedication to quality builds across generations.
In the 1920s, the producers of our float-away delicious Arkansas hams (Petit Jean Meats of Morrilton, Arkansas) got their start when Felix Schlosser, a butcher and German immigrant, relocated to Arkansas in search of a better life. His nephews, Ed and Lonnie, were brought into the business at the ages of 12 and 10, respectively, and first delivered meat to Morrilton homes by bicycle. "They would deliver meat to people in the area twice daily," says David Ruff, current CEO and President of Petit Jean Meats (and Ed's son). "They didn't have refrigeration back then, so my dad and Uncle Lonnie would often deliver sausage in the morning for breakfast and beef or pork in the afternoon for dinner."
We won’t be delivering your Easter Ham by bicycle because chances are it would be a really long ride, but we have been lovingly packing these little corners of heaven for delivery straight to your door.
Make Eas-ter Eas-y with our help! Order your half or whole, peppered or smoked ham now along with all you'll need to make the simple, delicious, and healthful asparagus recipe below.
HALF OR WHOLE HAM?
- Our whole hams weigh 14-17 lbs. and provide dinner-sized portions to 24-28.
- Our half hams provide dinner-sized portions to 8-12.
Order a whole ham and see our upcoming post about how to use any leftovers!
UPON THE ARRIVAL OF YOUR HAM
Do a little dance to welcome your ham! It will have shipped frozen and some thawing is likely during transit (but it won't be as thawed as it would be if delivered by bike!). If you are serving your ham for Easter or within a few days, we suggest you defrost under refrigeration (24-48 hours). Your ham will keep indefinitely in the freezer; however, it is our recommendation to enjoy it within 6 months to guarantee its superb flavor.
SUGGESTION FOR WARMING YOUR HAM
Your ham is fully cured and slowly smoked over hickory coals. It will arrive ready to eat, but warming enhances the flavor. Allow your ham to sit at room temperature for 1-2 hours before heating. Remove it from its outer covering and place in a roasting pan with 1/4" water to the bottom of the pan. Bake uncovered in oven preheated to 300-325 degrees for 10-12 minutes per pound. If you like, loosely cover the pan with foil for the last half hour of heating. Let ham rest uncovered for 20 minutes before serving.
Easy balsamic asparagus
- Ritrovo 6-Year Balsamico (or your selection from our other balsamic vinegars) for finishing
- Grove 45 Extra Virgin Olive Oil
- M. Gilles Hervy Sel Gris with Herbes
- India Tree Rainbow Peppercorns
- 2 Bunches Green Asparagus (or more if you are expecting more than 5 guests)
- 1/2 to 1 Lemon
This is so easy that you really can't mess it up, so I won't burden the recipe with too many exact measurements. Preheat oven to 425. Wash asparagus and "bend and snap" each piece. (As you hold asparagus at the top and base, you'll notice that it naturally snaps as you bend it, removing the tougher bottoms for your compost or waste. Place on rimmed oven baking sheet. Drizzle with olive oil, squeeze lemon juice over, and coat with salt and pepper. "Mix around" with your hands and spread evenly. Bake in oven until tender but still green, about 10-15 minutes. Drizzle with balsamico. Taste, and add finishing salt if necessary. Serve.
A Note from Erin: I've made the mistake of drizzling with balsamic prior to cooking. The sugars char and turn bitter, so be sure you wait until after cooking to add it.