How To Store, Cook and Serve Edwards Quality Products
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Edwards Hams
Uncooked, Bone-In Virginia Ham
• Items 001B, 001BW, 001C, 001CW
Storage: Requires no refrigeration prior to cooking. For peak flavor, prepare
within 2 months of purchase. Store by hanging in cool, dry place. (If stored
longer, ham will continue to dry and become more intensely flavored.)
Preparation: Mold on skin of an aged ham is natural and harmless. Remove by washing
with hot water and stiff brush. Can be soaked in hot water overnight to remove
salt. If you soak your ham, be sure to change water before cooking.
Cooking: After washing & soaking, place ham in large pan and fully submerge
in cold water. Bring water to slow SIMMER (not boil) and maintain for 20-25
minutes per pound (e.g., approximately 5 hours for 12 lb. ham) – or until
meat thermometer shows internal temperature of 160 degrees F. Add water as needed
to keep ham covered. When fully cooked, remove ham from pan and, while still
warm, remove skin & trim fat to 1/4-inch thickness. After skin removal
and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in
diamond pattern and stud with whole cloves. Bake at 300 degrees F for about
30 minutes, or until lightly browned.
Baking (alternate cooking method): After washing & soaking him, place ham
in pan with tight-fitting lid. Pour 5 cups of water over ham, place lid firmly
on pan and place in pre-heated oven at 500 degrees F. After 15 minutes, turn
off oven. DO NOT OPEN OVEN. In 3 hours, re-heat oven to 500 degrees F., bake
for 15 minutes – and turn off oven again. (DO NOT OPEN.) Leave ham in
oven overnight, or until oven is completely cool. Finally, take ham out of pan,
remove skin & trim fat to 1/4-inch thickness. Glaze ham, if desired.
Frying: Cut UNCOOKED ham into slices no more than 1/8-inch thick, wash and
trim off skin. Place skillet with 1/3 cup water, parboil until water is gone.
Cook slices over medium heat until slightly browned. (Avoid overcooking, as
this will cause ham to become tough.) Fry tends to intensify the flavor of aged
ham.
Red Eye Gravy: Remove fried slices to platter. To skillet drippings, add ¾
cup water or water/coffee mixture. Bring to boil and serve with ham slices.
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Uncooked, Bone-In Wigwam Ham
• Item 56C
Storage: Requires no refrigeration prior to cooking. For peak flavor, prepare
within 3-4 months of purchase. Store by hanging in cool, dry place. (If stored
longer, ham will continue to dry and become more intensely flavored.)
Preparation: Mold on skin of an aged ham is natural and harmless. Remove
by washing with hot water and stiff brush. (If necessary, remove portion of
hock so ham fits into cooking vessel.) Prior to cooking your Wigwam ham, soaking
is essential. Soak ham overnight in water to remove salt. Then, wash with warm
water and stiff brush to remove mold and pepper.
Cooking: Place ham in pot and cover with fresh water. Bring water to slow SIMMER
(not boil) and maintain for 20-25 minutes per pound, plus 20 minutes (e.g.,
approximately 51/2-6 hours for 15 lb. ham) – or until meat thermometer
shows internal temperature of 160 degrees F. Add water as needed to keep ham
fully covered. When fully cooked (and while still warm), remove skin & trim
fat to 1/4-inch thickness. Apply ham glaze, if desired.
Frying: Hams of this flavor intensity are not recommended for frying.
Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or
brown sugar) over ham, score fat in a diamond pattern and stud with whole cloves.
Bake at 300 degrees F. for about 30 minutes, or until lightly browned.
Carving: The flavor of aged hams is enhanced by carving into very thin slices.
(Thick slices can cause overpowering flavor intensity.) Using a sharp knife,
make your first cut on the glazed side of the ham, at hock (small) end. Cut
consecutive slices on a 45 degree angle, straight to the bone, keeping slices
as thin as possible.
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Cooked Virginia or Wigwam Ham
• Items 1078, 012B, 012BW, 012C, 012CW, 067C, 8551, 23A, 23AW
Preparation: May be served cold, or gently reheated at 300 degrees F. for 30
minutes. For best results, slice paper thin.
Servings: 4 servings per lb. for main entrees; 6 serving per lb. for appetizer;
49 1-inch biscuits per lb. or 40 2 1/2 -inch biscuits per lb.
Shelf Life: Store up to 10 days without refrigeration, 8 weeks when refrigerated,
4 months frozen.
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Cooked Spiral-Sliced Bone-In or Boneless Ham
• Items 4020, 4009A, 4064A, 4064B
Preparation: Put thawed ham in oven at 350 degrees F. until internal temperature
of ham reaches 160 degrees F.
Honey Glaze: Follow instructions on honey glaze packet.
Shelf Life: 2 weeks refrigerated, 4 months frozen. Freeze any portion you do
not expect to use with 2 weeks.
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Uncooked Ham Slices or Sliced Half Ham
• Items 034, 034A, 034B, 4935
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
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Cooked Virginia Ham Slices
• Items 45, 4086
Preparation: Serve at room temperature or warm gently in oven or microwave.
Do not overheat; this will tend to dry out the ham.
Shelf Life: Store up to 10 days without refrigeration, 6 weeks refrigerated
or 4 months frozen in sealed packages.
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Tender Smoked Surry Ham
• Item 8947
Preparation: Follow directions on ham outer wrap. Add glaze, pineapple right
or other fruit garnish.
Shelf Life: Store up to 3 weeks refrigerated, 4 months frozen. Freeze any portion
you do not expect to consume within 2 weeks.
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Edwards Bacon
Hickory Smoked, Sliced Bacon
• Items 4880, 4880H, 4891, 4891H, 8826, 8837, 8892
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
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Hickory Smoked, Slab Bacon
• Item 078B
Preparation: Refrigerate upon receipt. Skin may be removed before slicing.
Slice to thickness you prefer, then fry or microwave.
Shelf Life: 3 weeks without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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All-Natural Smoked Bacon
• Items 9178, 9178B
Storage: Contains no nitrate preservatives. Refrigerate immediately upon receipt.
Preparation: Fry in skillet over medium heat until
slices reach 160 degrees F.
Shelf Life: 3 weeks refrigerated, 6 months frozen.
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Edwards Sausage
Fresh Pork Sausage Links & Patties
• Items 4627, 4638, 4638B, 7484
Preparation: Fry, broil or grill. We prefer to cook in frying pan over medium-high
heat until brown on both sides. Make sure sausage is fully cooked. Internal
temperature should be 160 degrees F.
Shelf Life: 10 days in refrigerator, 4 months frozen.
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Smoked Virginia Sausage Links
• Items 089, 100
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Italian or Hot & Spicy Sausage Links
• Items 8925A, 8925B, 8914A, 8914B
Preparation & Shelf Life: Same as for Smoked Virginia Sausage Links above.
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All-Natural Smoked Sausage Links
• Items 9167, 9167B
Storage: Contains no nitrate preservatives. Refrigerate immediately upon receipt.
Preparation: Fry in skillet over medium heat until thoroughly browned and until internal temperature reaches 160 degrees F.
Shelf Life: 3 weeks refrigerated, 6 months frozen.
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Smoked Dan Doodle Sausage
• Item 9134
Fry: From room-temperature Dan Doodle, slice 1/4 -inch slices. Fry at
350 degrees F. for 5 minutes. Turn once, fry 5 minutes until brown.
As Seasoning Meat: A tasty complement to green beans or collard greens. Add
Dan Doodle to deep pot of water with beans or greens. Cook together until beans/greens
are done and Dan Doodle reach 160 degrees F. Remove Dan Doodle and let it cool.
Slice and serve with beans/greens.
Shelf Life: 10 days without refrigeration, 3-4 weeks refrigerated, 6 months
frozen.
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Specialty Meats
Hickory Smoked Beef Brisket
• Items 7726, 7737
Preparation: Can be served hot or cold. To warm for main course or sandwiches,
wrap brisket in foil, then heat in 200 degree F. oven for 30-60 minutes. Or,
microwave on high for 2-3 minutes per 1 lb. portion. After removing from oven,
baste with barbecue sauce or use sauce for dipping. Slice 1/8-inch across the
grain of the brisket.
Shelf Life: 4 weeks refrigerated (unopened), 6 months frozen.
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Southern Pork Barbecue & Bison Barbecue
• Items 4031, 40313, 9156
Preparation: Heat in skillet over low heat, or in oven or microwave to 155
degrees F. For sandwiches, use 2 oz. portion; for main entrée, 4 oz.
portion. Barbecue is moderately seasoned, so you may want to add your favorite
sauce to enhance the flavor.
Shelf Life: 2 weeks refrigerated, 6 months frozen. You may thaw in refrigerator,
then repackage for freezing or individual servings.
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Barbecued Spare Ribs
• Items 6044, 6055
Preparation: Remove ribs from plastic bag. Place meat-side up in shallow oven
pan. Bake in preheated oven at 375 degrees F. to 20-25 minutes. In microwave:
Place meat-side up on microwave-safe dish. Heat at full power for 3 minutes.
Rotate ribs 1/2 turn, finish heating for 3-4 minutes or until hot. Ribs
can also be heated on grill or broiler.
Shelf Life: 8 weeks refrigerated (unopened), 4 months frozen.
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Bison
Bison Burger Patties
• Item 8452
Preparation: Grill, broil or pan sear over high heat for 3 minutes each side.
USDA recommends cooking ground product to internal temperature of 160 degrees
F.
Shelf Life: 2 weeks refrigerated (unopened), 6 months frozen.
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Poultry
Roasted & Cherrywood Smoked Turkey Breast
• Items 8441, 9211
Preparation: Serve warm or cold.
Shelf Life: 3 weeks refrigerated, 6 months
frozen.
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Whole Smoked Turkey
• Item 210A
Preparation: Serve warm or cold.
Shelf Life: 3 weeks refrigerated, 6 months
frozen. For leftovers, immediately freeze any portion you don't expect
to use within 2 weeks.
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Spiral Sliced Turkey Breast with Honey Glaze
• Item 8012
Preparation: Serve warm or cold. Honey Glaze: Follow directions on honey glaze
packet.
Shelf Life: 2 weeks refrigerated, 3 months frozen. For leftovers, immediately
freeze any portion you don't expect to use within 2 weeks.
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Turkey Dinner for Four
• Item 9189
Preparation: Follow detailed directions on package.
Shelf Life: 3 weeks refrigerated,
6 months frozen.
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Seafood
Crab Cakes & Crab Cake Miniatures
• Items 4470, 4470P, 6287
Preparation: Deep fry, pay fry, broil or bake. Refer to box for further instructions.
Shelf Life: 1 day refrigerated, 3 months frozen.
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Shrimp & Lobster Cakes
• Items 8243A, 8243B
Preparation: Thaw in refrigerator for approximately 1 hour before cooking.
Fry: Coat bottom of pan with oil, fry at medium temperature (with lid on) for
7 minutes per side. Cakes should be golden brown. Bake: Cook 20 minutes in 400
degree F. oven. Cakes should be hot and bubbly.
Shelf Life: 1 day refrigerated,
3 months frozen.
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Breaded Oysters
• Item 7000
Preparation: Keep frozen until placed in deep fat dryer. Fry for 3-5 minutes
at 350 degrees F. or until golden brown.
Shelf Life: 1 day refrigerated, 3 months
frozen.
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Soft Shell Crabs
• Items 7352, 7352A
Preparation: Saute, broil, grill or deep fry. Cook within 2 days of receipt
or freeze immediately. Frozen crabs thaw quickly in refrigerator. Do not thaw
under cold, running water; this may separate claws and legs from the body.
Shelf Life (frozen): 12 months.
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Lobster Pie Appetizers
• Item 9101
Preparation: Thaw frozen pies in refrigerator overnight. Preheat oven to 425 degrees
F. Unwrap individual pies and place in ovenproof dish or on baking sheet. Place
in middle of oven for 15 minutes, or until pastry begins to puff. Reduce heat
to 350 degrees F. and continue baking for 10 minutes, or until pastry turns golden
brown. Remove from oven, let cool for 5-7 minutes before serving.
Shelf Life:
Pies are shipped in ceramic serving ramekins. Please freeze or refrigerate upon
receipt. Refrigerated shelf life: 4 days; frozen shelf, 6 months.
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Soup, Stew & Chowder
Soup, Stew & Chowder
• Items 4196, 4196H, 8617, 8628, 9112
Preparation: Refer to instructions on can.
Shelf Life: 2 years in can.
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Black Eyed Peas & Stewed Tomatoes
• Item 7110
Preparation: Heat in saucepan on low for 5-7 minutes, stirring occasionally.
To microwave, empty contents into microwave-safe container, cover loosely. Cook
on high for 1-2 minutes, stirring once.
Shelf Life: 2 years in can.
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Bison Stew
• Item 9145
Preparation: Refer to instructions on package.
Shelf Life: 7 days refrigerated,
6 months frozen.
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Desserts
Cakes & Pies
• Items 9057, 8936
Preparation: Keep refrigerated or frozen. Serve cold or at room temperature.
Shelf Life: 14 days refrigerated, 3 months frozen.
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Cheesecake
• Items 7715, 9222
Preparation: Keep refrigerated or frozen.
Shelf Life: 10 days refrigerated,
6 months frozen.
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Minced Meat Pie
• Item 4396
Preparation: Refrigerate upon receipt. Heat at 350 degrees F. for 25 minutes.
Shelf Life: 10 days refrigerated, 6 months frozen.
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Snacks
Sweet Potato Biscuits
• Item 8727
Preparation: Serve at room temperature, or gently warm in oven or microwave.
Shelf Life: 10 days refrigerated, 3 months frozen.
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Peanuts & Peanut Brittle
• Items 1089, 4770, 2022, 6011, 7297, 7319
Shelf Life: 6 months in unopened can, 2-3 weeks in opened can. 1 year frozen.
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Assortments
Cavalier Collection
• Item 3043
Cooked Virginia or Wigwam Ham
Preparation: May be served cold, or gently reheated at 300 degrees F. for 30
minutes. For best results, slice paper thin.
Servings: 4 servings per lb. for main entrees; 6 serving per lb. for appetizer;
49 1-inch biscuits per lb. or 40 2 1/2 -inch biscuits per lb.
Shelf Life: Store up to 10 days without refrigeration, 8 weeks when refrigerated,
4 months frozen.
Hickory Smoked, Slab Bacon
Preparation: Refrigerate upon receipt. Skin may be removed before slicing.
Slice to thickness you prefer, then fry or microwave.
Shelf Life: 3 weeks without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Virginia All-Star Sampler
• Item 7484
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Edwards Smokehouse Sampler
• Item 243
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Family Favorites Gift Box
• Item 9079
Cooked Virginia Ham
Preparation: May be served cold, or gently reheated at 300 degrees F. for 30
minutes. For best results, slice paper thin.
Servings: 4 servings per lb. for main entrees; 6 serving per lb. for appetizer;
49 1-inch biscuits per lb. or 40 2 1/2 -inch biscuits per lb.
Shelf Life: Store up to 10 days without refrigeration, 8 weeks when refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Smoked Perfection Collection
• Item 6066
Cooked Virginia Ham Slices
Preparation: Serve at room temperature or warm gently in oven or microwave.
Do not overheat; this will tend to dry out the ham.
Shelf Life: Store up to 10 days without refrigeration, 6 weeks refrigerated
or 4 months frozen in sealed packages.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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The Virginian Sampler
• Item 8485
Cooked Virginia Ham Slices
Preparation: Serve at room temperature or warm gently in oven or microwave.
Do not overheat; this will tend to dry out the ham.
Shelf Life: Store up to 10 days without refrigeration, 6 weeks refrigerated
or 4 months frozen in sealed packages.
Sweet Potato Biscuits
Preparation: Serve at room temperature, or gently warm in oven or microwave.
Shelf Life: 10 days refrigerated, 3 months frozen.
Soup, Stew & Chowder
Preparation: Refer to instructions on can.
Shelf Life: 2 years in can.
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Virginia Ham & Sweet Potato Biscuits
• Item 8727
Cooked Virginia Ham Slices
Preparation: Serve at room temperature or warm gently in oven or microwave.
Do not overheat; this will tend to dry out the ham.
Shelf Life: Store up to 10 days without refrigeration, 6 weeks refrigerated
or 4 months frozen in sealed packages.
Sweet Potato Biscuits
Preparation: Serve at room temperature, or gently warm in oven or microwave.
Shelf Life: 10 days refrigerated, 3 months frozen.
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Virginia Breakfast Sampler
• Item 4913
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Petite Virginia Ham & Turkey Breast Duo
• Item 8562
Cooked Virginia or Wigwam Ham
Preparation: May be served cold, or gently reheated at 300 degrees F. for 30
minutes. For best results, slice paper thin.
Servings: 4 servings per lb. for main entrees; 6 serving per lb. for appetizer;
49 1-inch biscuits per lb. or 40 2 1/2 -inch biscuits per lb.
Shelf Life: Store up to 10 days without refrigeration, 8 weeks when refrigerated,
4 months frozen.
Roasted & Cherrywood Smoked Turkey Breast
Preparation: Serve warm or cold.
Shelf Life: 3 weeks refrigerated, 6 months
frozen.
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Edwards Smoked Meat Sampler
• Item 8540
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
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Virginia Ham & Bacon Gift Pack
• Item 8980
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Sweet Potato Biscuits
Preparation: Serve at room temperature, or gently warm in oven or microwave.
Shelf Life: 10 days refrigerated, 3 months frozen.
Soup, Stew & Chowder
Preparation: Refer to instructions on can.
Shelf Life: 2 years in can.
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Virginia Ham & Biscuits
• Items 9200, 9233
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Sweet Potato Biscuits
Preparation: Serve at room temperature, or gently warm in oven or microwave.
Shelf Life: 10 days refrigerated, 3 months frozen.
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Virginia Ham & Bacon Duo
• Item 9002
Uncooked Ham Slices or Sliced Half Ham
Preparation: Cook (parboil) over medium heat in skillet with 1/8 cup water
in bottom of frying pan. If you like, add a little brown sugar to surface of
ham slices when browning.
Shelf Life: Best consumed with 3-4 weeks. Will keep for 8 weeks refrigerated,
4 months frozen.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
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Surry Sausage Sampler
• Item 8408
Fresh Pork Sausage Links & Patties
Preparation: Fry, broil or grill. We prefer to cook in frying pan over medium-high
heat until brown on both sides. Make sure sausage is fully cooked. Internal
temperature should be 160 degrees F.
Shelf Life: 10 days in refrigerator, 4 months frozen.
Smoked Virginia Sausage Links
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once,
cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F,
cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric
skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking
until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending
on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months
frozen.
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Pride of Virginia
• Item 7418
Cooked Virginia Ham Slices
Preparation: Serve at room temperature or warm gently in oven or microwave.
Do not overheat; this will tend to dry out the ham.
Shelf Life: Store up to 10 days without refrigeration, 6 weeks refrigerated
or 4 months frozen in sealed packages.
Hickory Smoked, Sliced Bacon
Preparation: Fry over medium heat in skillet until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen.
Soup, Stew & Chowder
Preparation: Refer to instructions on can.
Shelf Life: 2 years in can.
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