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10 lb-Ready to Bake

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  • We proudly introduce a Ready-to-Bake whole bone-in aged and naturally dry-cured Country Ham.
  •  Our Ready-to-Bake version is hand-cut, skinned, trimmed, and scored with the hock removed.
  • Vacuum sealed for shipment without refrigeration.
  • When it arrives, Refrigerate in vacuum seal until ready to bake.
  • When ready to bake, remove vacuum wrap, soak for 24 hours, and bake in the self-basting bag.
  • The same rich, salty, robust taste of our 16 lb. Whole Bone-in Ham without the fuss. 

A Love Note to Country Ham Lovers

If you love Country Ham, we think you will find the rich saltiness and robust flavor of our Country Ham cure just right. However, if you are unfamiliar with Country Ham, we want you to know that this is not your Mother's sweet wet-cured City Ham. We are just as disappointed as our customers when they don't like the salt cured taste that so many of us grew up loving. If you are not sure our Country Ham is right for you, why not order a sample of the taste first?

Rays Ready-to-Bake - 10 lb. - Whole Bone-in Country Ham

READY-TO-BAKE COUNTRY HAM  – We now offer an authentic premium whole bone-in aged naturally dry-cured Country Ham in Rays Original Blue Ridge Mountain style, custom butchered, vacuum sealed, and ready to oven BAKE-IN-BAG! No-fuss and no-mess. You will be a hero when the centerpiece of your special dinner is a Baked Country Ham that is nothing less than America’s Best!

75-YEAR-OLD FAMILY TRADITION - Rays authentic salt and natural air-cured Blue Ridge Mountain Country Ham uses the methods used on the family farms of the Blue Ridge Mountains since the early days of the American Colonies. Born of necessity and handed from one generation to another, it has now been elevated to a culinary art form.

A TASTE FROM ANOTHER PLACE IN TIME- Today, where once moonshiners and revenuers raced hot cars along Thunder Road, a few facilities owned and operated by the descendants of those early American pioneers are keeping those traditions alive with modern food science techniques that duplicates the annual seasons of Winter, Spring, Summer, and Fall. 

NOTES ON TASTE- Country hams are drastically different from their more common cousin, the wet-cured city ham. Country Ham is recognized by its expected saltiness and robust flavors. 

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