Flash Sale March 24-25!

Easter is coming… and we have a comfort food classic for your weekend!

 

Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard

10% off when purchased together

 

Smoked Ham with a Maple Mustard Glaze

  • 6-10lb Smoked Ham
  • ½ cup Sweet Sourland Farm NJ Maple Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Preheat Oven to 325 degrees.

Glaze

Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).

Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.

Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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