A deboned ham perfect for slicing. Cooked during the smoking process, these hams should be warmed at a low temp (275-300 F) till warmed through the center. Awesome for a Sunday dinner with all the fixins. Smoked with real hickory, none of that liquid smoke junk. Ingredients: Pork, celery powder & juice (for curing), paprika, turbinado sugar, & spices.