Welcome to Ozark Pride Hickory Smoked Meats

**Whole Bone-In Ham** - to get the best flavor out of the ham it's best to heat thoroughly and serve hot!

1. Preheat oven to 325 degrees F (165 degrees C).

2. Place ham in a roasting pan with cover or tented with foil.

3. Add about half to one  inch of water (Our ham is not loaded with extra water like many)...this keeps the ham moist while heating and provides an excellent tasting smokie broth for beans & greens seasoning!)

4. Bake for 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the ham registers 145 degrees F (63 degrees C) or higher.

5. Let ham rest for minimum 10 minutes before carving.

**Boneless Ham** 

Ozark Pride boneless hams are fully cooked and can be eaten right out of the package! Slice a thick slice and throw it in a skillet or on a grill for a perfect quick meal. They're 97% Fat Free so don't over heat it or it will dry out quickly!

To heat in oven...

1. Preheat oven to 325 degrees F (165 degrees C). 

2. Place ham in a roasting pan with cover or tented with foil.

3. Add about half inch of water (Our ham is not loaded with extra water like many)...this keeps the ham moist while heating and provides an excellent tasting smokie broth for beans & greens seasoning!)

4. Bake for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the ham registers 145 degrees F (63 degrees C) or higher.

5. Let ham rest for minimum 10 minutes before carving.

Here are some of the reasons why people like Ozark Pride hickory smoked meats...most folks say it's by far the BEST tasting that's available:

* The flavor: Ozark Pride Hickory smoke has a unique, delicious flavor that is both savory and sweet. Hickory is also known for its ability to add a dark color to smoked meat. We still use real Brown & White sugar...it's more expensive than some artificial chemical sweeteners but, it tastes much better!

* The texture: Ozark Pride Hickory smoked meat is very tender and juicy. This is because the smoke helps to cook the meat evenly and slowly. 

* The smell: Ozark Pride Hickory smoked meat has a delicious, smoky aroma that is sure to tantalize your taste buds. 

* The tradition: Ozark Pride Hickory smoked meat is a traditional dish that is enjoyed by people all over. 

* The versatility: Ozark Pride Hickory smoked meat can be used in a variety of dishes. It can be served as a main course, or it can be used as an ingredient in other dishes, such as sandwiches and salads.

Ham and Cheese Sandwiches** 

Ingredients: 

* 1 loaf of bread 

* 1 pound of ham, thinly sliced 

* 1 pound of cheese, thinly sliced 

* 1/2 cup of mayonnaise 

* 1/4 cup of mustard 

* 1/4 cup of honey 

* 1/4 teaspoon of garlic powder 

* 1/4 teaspoon of onion powder 

Instructions: 

1. Spread mayonnaise, mustard, honey, garlic powder, and onion powder on one side of each slice of bread. 

2. Layer ham and cheese on top of the bread. 

3. Cut the sandwiches in half and serve. 

**Ham and Bean Soup**

Ingredients: 

* 1 pound of ham, diced 

* 1 onion, chopped 

* 2 carrots, chopped 

* 2 celery stalks, chopped 

* 1 (15 ounce) can of white beans, drained and rinsed 

* 1 (15 ounce) can of black beans, drained and rinsed 

* 1 (10 ounce) can of diced tomatoes and green chilies 

* 6 cups of chicken broth 

* 1 teaspoon of chili powder 

* 1/2 teaspoon of cumin 

* 1/4 teaspoon of garlic powder 

* 1/4 teaspoon of onion powder 

* Salt and pepper to taste 

Instructions: 

1. In a large pot, brown the ham over medium heat. 

2. Add the onion, carrots, and celery to the pot and cook until softened. 

3. Stir in the white beans, black beans, diced tomatoes and green chilies, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper. 

4. Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the flavors have blended. 

5. Serve hot. 

There are MANY recipes available online...simply search for "Left Over Ham Recipes" and you'll find many good ones.

Here are a few different ways to use ham in daily cooking for breakfast, lunch, and dinner: 

**Breakfast** 

* Ham and cheese omelet: Scramble eggs and add ham, cheese, and your favorite vegetables. 

* Ham and cheese sandwich: Toast bread and layer with ham, cheese, and mayonnaise. 

* Ham and egg breakfast burrito: Scramble eggs and add ham, cheese, and your favorite vegetables in a tortilla. 

* Ham and cheese pancakes: Make pancakes and top with ham, cheese, and syrup.

**Lunch** 

* Ham and cheese sandwich: Toast bread and layer with ham, cheese, and mayonnaise. 

* Ham and cheese wrap: Wrap ham, cheese, and your favorite vegetables in a tortilla. 

* Ham salad sandwich: Mix together ham, mayonnaise, mustard, and your favorite seasonings. Serve on bread or crackers. 

* Ham and bean soup: Sauté onions, carrots, and celery in a pot. Add ham, beans, chicken broth, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes. 

**Dinner** 

* Ham and cheese casserole: Layer ham, cheese, and your favorite vegetables in a casserole dish. Top with bread crumbs and bake until bubbly. 

* Ham and broccoli stir-fry: Sauté onions, carrots, and broccoli in a wok or large skillet. Add ham and cook until heated through. Serve over rice or noodles. 

* Ham and potato soup: Sauté onions, carrots, and celery in a pot. Add ham, potatoes, chicken broth, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes. 

* Ham and pasta salad: Cook pasta according to package directions. Drain and add ham, cheese, and your favorite vegetables. Toss with mayonnaise and your favorite seasonings.

There are no Nitrates in our products but, they do include Nitrite.

Curing meat is a process that uses salt and other ingredients to preserve meat and give it a characteristic flavor. Nitrates and nitrites are the most common curing agents.

Nitrates and nitrites are added to meat to prevent the growth of harmful bacteria. They also help to preserve the color and flavor of the meat. 

WE HAVE NO NITRATES IN OUR PRODUCTS. Nitrates can be converted into nitrosamines in the body, which are known carcinogens.

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