Boneless Smoked Ham Roast
Boneless Smoked Ham Roast
2 lb avg
Real Smoke
No Nitrates/Nitrites
Low PUFA
- Real Smoke, No Nitrates/Nitrities
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Description
- Ingredients
- Standards
- Best Uses
We use time-honored curing techniques and slow-smoke it over real hickory wood for 10 to 12 hours. This process results in a deep, rich smokiness that enhances the natural sweetness of the pork. Unlike commercial hams that rely on liquid smoke and artificial flavoring, our method delivers an unmistakable depth of flavor. The bold, slightly sweet, and savory aroma of hickory complements the ham’s natural richness, creating a truly authentic taste.
Our hogs are raised on diverse pastures where they forage naturally and are fed a custom-made, corn- and soy-free, low-PUFA feed. This diet results in pork that contains healthier, metabolism-supporting saturated fats, and significantly lower levels of unstable, metabolism-suppressing PUFAs (polyunsaturated fats).
No nitrates, no artificial preservatives—just clean, wholesome ham you can feel good about raised without vaccines, antibiotics, hormones, or dewormers.
Whether for a special occasion or a hearty family meal, this smoked ham roast is a nourishing, flavorful addition to your table.
How to Prepare:
1. Preheat oven to 325°F.
2. Place the ham in an oven-safe dish with a lid.
3. Add water, broth, or your liquid of choice, along with desired spices and seasonings. Keep it simple with just broth or elevate it with additional flavors.
- For a sweet glaze: Simmer orange peels, a splash of orange juice, honey, cinnamon, and ground cloves.
- For a tropical twist: Add chopped pineapple and pineapple juice.
4. Cover and bake for 1 to 1.5 hours, or until the internal temperature reaches 165°F.
5. Let it rest for 10–15 minutes, then slice and serve.
6. Optional: Reduce any leftover liquid into a rich, flavorful drizzle for the ham.
Once cooked, there are several ways to enjoy!
- Classic Centerpiece – Serve sliced with your favorite sides for a hearty meal.
- Elevated Sandwiches – Layer onto sourdough bread with cheese and mustard for an unmatched ham and cheese experience.
- Breakfast Upgrade – Dice and mix into scrambled eggs or omelets for a protein, nutrient and taste boost!
- Savory Pasta or Grain Bowls – Toss into mac & cheese, pasta dishes, or grain bowls for a smoky depth of flavor.
- Ham and Bean Soup – Add to a pot of beans or lentils for a rich, classic, and comforting soup.
- Homemade Quiche or Frittata – Combine with eggs, cheese, and veggies for an easy meal.
This versatile, naturally smoked ham makes it easy to create delicious, nourishing meals. Just slice, serve, and enjoy!"
Boneless Smoked Ham Roast Reviews
Nothing compares
Sara
12/06/2024
WOW!
Tori
13/03/2024
SO GOOD
Pamela
04/01/2024
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions—mobile pasture-raised with daily access to fresh grass, clean air, and space to express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
