Whole Ham – Kentucky Legend (2024)

FAQs

What is a Kentucky Legend ham? ›

America's #1 selling ham in its class, and for good reason. Our Whole Ham is hand-selected and trimmed, patiently cured in its own natural juices with no water added and, then, smoked not once, but twice, over real hickory wood. Perfectly flavorful all on its own or served with a glaze of your own creation.

Good for up to a week in the fridge or two months in the freezer, it also has a relatively long shelf-life. On the other hand, you can “right-size” your ham for the number of folks you'll be serving. Kentucky Legend hams are available in multiple sizes, including Petite Wholes, Halves and Quarter Sliced.

Kentucky Legend Quarter Slice Ham, Boneless,Smoked,Fully Cooked | Publix Super Markets.

From the Package. CURED WITH: WATER, CONTAINS 2% OR LESS OF POTASSIUM LACTATE, SALT, SUGAR, SODIUM PHOSPHATE, BROWN SUGAR, DEXTROSE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRATE.

Because we don't water down our legends in Kentucky.

Kentucky Legend^® hams were first made a long time ago. Back then, our hams were hand-selected, hand trimmed, cured with only the finest natural ingredients and slowly cooked in their own natural juices, nothing added.

In fact, you could cut cold slices right off our hams straight from the store to use for sandwiches or salads if you like. Rather, when “cooking” a Kentucky Legend ham, you're really just warming it up to a preferred temperature for texture and flavor.

If your ham starts to take on a green or grey hue, or even gets black or brown in a few areas, throw it away. If it doesn't smell good, throw it away. Ham should have a salty or smokey aroma, almost sweet. If there is a sour smell or something smells off, don't take the chance of a food-borne illness.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product.

But there is no need to worry, all ham products sold in commercial grocery stores have already been cooked to eliminate the parasite. According to the USDA, cooking ham or pork to 160 degrees Fahrenheit will kill trichinae and other potentially hazardous elements such as staphylococcus aureus, a dangerous bacteria.

Does Kroger have Kentucky Legend ham? ›

Kentucky Legend Whole Smoked Ham, 1 lb - Kroger.

Quarter Boneless Sliced Ham Assorted Varieties.

Kentucky Legend was born and bred in the beautiful city of Owensboro, Kentucky. Take a weekend trip to visit the town that started it all!

(Let's be honest, hams tend to rack up and there isn't always space in the fridge.) Freezing meat is perfectly fine and a great way to extend the life of your purchases, but make sure you remember when you take it out of the freezer.

Serving Size 3 oz.

The combination of a unique and iconic pure breed, a longer curing process, strict POD standards , and traditional hand carving techniques, make Jamón Ibérico de Bellota the best in the world.

Unlike city hams, which are wet-cured in a brine, country hams are dry-cured with salt. The Bryant family's hams sit in a wooden salt box for 21 days, dry-rubbed with red and black pepper, then are hung from ceiling hooks and smoked at a low temperature amid hickory and sassafras wood for up to five weeks.

Serving Size 3 oz.