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Ham, Turkey, Bacon & <strong>Sausage</strong>:<br />
Product Handling<br />
All cooked products including<br />
hams, bacon, sausage and<br />
turkeys should be refrigerated<br />
upon arrival. USDA recommends<br />
pre-cooked hams be re-heated to<br />
an internal temperature of 140°<br />
and pre-cooked turkeys to 165°.<br />
Spiral Sliced Sugar Cured Hams are vacuum sealed, fully cooked and sliced<br />
- ready to eat. To warm place ham face down in roasting pan and heat bone-in<br />
spirals at 325° for around 45-50 mintues (7 minutes per lb.) Heat boneless spiral<br />
hams for around 30 mintues. Remember - ham is fully cooked - do not over warm<br />
the ham. If making a glaze, remove ham from oven the last 10 mintues of warming<br />
and brush prepared glaze over ham and between slices. Return ham to oven for<br />
5-7 mintues. Remove ham and serve. Spiral Sliced, Sugar Cured Products should<br />
be refrigerated upon arrival. These products can be refrigerated up to 2 weeks or<br />
can be frozen up to 6 months.<br />
Smoked Whole Turkeys are vacuum sealed, fully cooked and ready to eat. This<br />
product can be warmed if desired. Add one half inch water to pan, cover and cook<br />
at 225° around 1 hour. Remember - turkey is fully cooked - do not over warm.<br />
Smoked Whole Turkeys should be refridgerated upon arrival. These products can<br />
be refrigerated up to 2 weeks or can be frozen up to 6 months.<br />
Uncooked Bacon, Bratwurst & Link <strong>Sausage</strong> - products are vacuum sealed<br />
and can be kept refrigerated up to 2 weeks and frozen up to 3 months. Uncooked<br />
bacon and sausage are best cooked in a skillet until thouroughly brown.<br />
18<br />
1-800-793-SWISS<br />
SOME STATES WILL REQUIRE 2ND DAY AIR SHIPPING CHARGES - SEE PAGE 20 FOR DETAILS.
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