We are now taking pre-orders for our Pork Sirloin Ham for your Easter feast!

Order cutoff 5pm, April 6th

for pickup the week of April 14th

Our Sirloin Ham is a boneless pork sirloin, cured ( not smoked! ) with salt, nitrate and light brown sugar. Ham is tied and sold raw / uncooked. 

EMAIL TO PRE-ORDER: contact@ravenandboar.com
Please specify if you plan to pickup from the Farm, Hudson Farmers Market or at a predetermined time in Rhinebeck. 

COOKING SUGGESTIONS

DEFROST: Remove the roast from its packaging, and let sit at room temperature for about 30 minutes. 

OVEN METHOD: Preheat the oven to 350F, place the roast on a rack in a roasting pan. Add water in just until it meets the rack, you can add potatoes, onions, carrots and garlic if you like. place in oven for about 1 hour to reach an internal temperature of 140-145F.
Let rest 10 minutes before slicing.

POACHING METHOD: In a medium saucepan, cover the roast with water and let simmer gently over very low heat until internal temperature reaches 140-145F ( sous vide works great if you've got it! ). Remove from poaching liquid and let rest before slicing.

INGREDIENTS:
pork sirloin, salt, sugar, sodium nitrite

CONTAINS: nitrites