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Pit Style, Teardrop or Pear Shape
Generally whole muscle and boneless. Feature old-fashioned appearance with a higher yield than bone-in hams. Ideal for carving traditional ham steaks. These hams do not perform well for thin slicing. Hams should be heated before serving. |
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Round
Whole muscle, sectioned and formed or chunked and formed. Large hams are very versatile; smaller products are good for breakfast and deli serving. |
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Natural Flat or D-Shaped
Whole muscle sectioned and formed. These hams appear less processed and offer great plate coverage and eye appeal. |
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Flat Ham or Buffet Ham
Whole muscle, sectioned and formed. These hams provide good plate coverage and flexible portion control, making them ideal for entree applications. |
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Rectangular or Squared Ham
Normally sectioned and formed or chunked and formed. These fully cooked hams offer 100% yield and consistency for slicing and deli shaving. |
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