#ad Curemaster Reserve © Ham delivers premium, small batch hams with exclusive and unique flavor profiles right to your doorstep. This Easter, concentrate on rocking those side dishes and leave your ham to the Masters.
I’m sorry. Was I supposed to build suspense or something? Leave you wondering what we thought of this ham until the end of the post? Ugh. I hate suspense.
We loved it!
Here are some quotes obtained with permission from the loved ones I served this ham to.
Husband: It’s delicious, baby. You heated it up perfectly. (Because, literally, that’s all I did. The rest of the credit goes directly to Curemaster Reserve ©.)
Daughter: It smells like Fletcher’s in here! (That is our favorite BBQ place in Brooklyn. This is a massive complement. She also went back for seconds. This rarely happens.)
Son: It’s really, really good. (This may not seem like much but he’s a teenager and this is the most complete sentence he’s uttered in my presence in about a month. Believe me. This is a rave.)
And did I mention that I’m a complete novice when it comes to ham? I’ve never made one before in all my life. SO…the fact that I hit it out of the park on the first try really says something about the quality of the small batch hams hand picked by the curemaster himself.
I kind of want to meet this guy, Brian Hendrickson, and shake his hand. This man knows his craft. Curious about what that might entail? So was I. Read up on it on the Curemaster web site.
When ordering your ham, your first task is to pick your flavor and your glaze. This is a little bit like a challenge in the TriWizard Tournament. But don’t worry, after you pass this test the rest is smooth sailing.
Order a Curemaster Reserve © Ham in time for Easter and get $20 off with the code TRYCUREMASTERHAM20.
I chose the Double Smoked Ham because, as I mentioned earlier, we really really like BBQ in this house. The Curemaster Web Site recommended the Apple Cider Bourbon Glaze to go along with it so I went with that. Then I was instantly seized by a case of buyer’s remorse concerned that it would be too sweet.
I shouldn’t have worried.
Curemaster Reserve © has been in the ham business for 50 years. They know what they’re doing. They’ve perfected their unique flavor profiles to be quite bold, but never overpowering.
It’s now a personal goal to try every flavor combination possible. I feel my family will support me in this endeavor. Also, my neighbors who benefit from the aroma in the hallway. And possibly from leftovers.
They even offer glaze flights which sounds like heaven on earth.
So, once you choose your ham and glaze, the ham gets delivered right to your door. It’s important to realize that your ham will arrive frozen so leave time for it to thaw. Curemaster Reserve © recommends thawing for 4 to 5 hours.
But you don’t have to memorize this. Complete, easy-to-understand, and even cheeky instructions come with every ham. Such a bonus when instructions make me chuckle.
One more thing to note is that a small, plastic disk is attached to the bone of the ham to prevent it from poking through the packing paper, risking spoilage. This disk should be removed before placing your ham in the oven.
And, really, that’s it! You heat it. Glaze it. And then you devour it. All the while graciously receiving high praise from the loved ones seated around your table.
Given the generous size of these hams (the batch may be small, but the ham is NOT) leftovers are almost guaranteed. So, I’m including a bonus recipe for Leftover Ham and Quinoa Salad. But, first things first. Order that ham!
Pin this Leftover Ham and Quinoa Salad made with Curemaster Reserve © Ham.
Don't let the name fool you. This salad is a full meal and a great way to use up leftover ham.
- 2 cups mixed spring greens
- 1/4 cup fennel, very thinly sliced
- 3 scallions (only white and light green parts) very thinly sliced
- 2 ounces leftover ham diced
- 1/4 cup cooked quinoa
- crushed pecans to top
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons grapeseed oil
- 1 teaspoon dijon mustard
- salt and pepper to taste
Arrange all ingredients in a salad bowl.
Whisk all ingredients well in a small mixing bowl.
Pour over salad and toss well.
This makes a fairly large salad. Feel free to scale it down 😉