You’ve got all the fixin’s for a fantastic feast ready to go. All you need to do is cook that Frick’s ham, turkey, bologna or sausage to mouthwatering perfection. Would we leave you in the lurch at a moment like this? Heck no. This is the place to find simple cooking instructions and prep suggestions for pretty much everything we make. Now fire up that oven, stovetop, grill or microwave and get to it!
Bone-In and Boneless Hams
All of our Bone-In and Boneless Hams are fully cooked, ready to eat. To serve warm, remove all packaging from ham, including the bone cap and soaking pad, and place in a deep baking pan. Add package drippings and 1/2 cup water in the pan, then cover the pan tightly with aluminum foil to retain moisture. Preheat your oven to 325°F and bake for 10-12 minutes per pound or until heated through. Remove ham from oven. Let stand loosely covered with aluminum foil for 10 minutes before slicing to serve. That’s all there is to it.
Boneless Half Hams or Smaller
In the oven: Remove ham from packaging and place in a baking pan. Add package drippings and 1/4 cup water in the pan, then cover the pan tightly with aluminum foil to retain moisture. Preheat your oven to 325°F and bake for 30 minutes per pound or until heated through. Remove ham from oven. Let rest for 10 minutes before serving.
In the microwave: This method can be used for quarter hams and gourmets, but is not recommended for half hams. Add ham and 1/4 cup of water to a microwave safe covered dish. Cook for 6-8 minutes per pound or until heated through. Let rest for 5-10 minutes.
Bone-In or Boneless Ham Steaks
On the stovetop: Place ham steak in skillet or griddle on medium heat until heated through.
In the microwave: Place ham steak on a microwave-safe plate, cover with paper towel, cook for 30 seconds to 1 minute, depending on microwave power.
On the grill: Place ham steak over white ash charcoal fire or medium high gas grill setting, turn frequently, and cook until heated through.
Pork Loin Chops
On the stovetop: Place pork loin chops in skillet or griddle on medium-heat until heated through.
In the microwave: Place pork loin chops on microwave safe plate, cover with paper towel, cook 30 seconds to 1 minute depending on microwave power.
On the stovetop: Simmer links with 2/3 cup water in a covered skillet until heated through. Note: if you prefer a crisper outside on our natural casing sausages then pour off the water for the last 1-2 minutes to give a browned appearance. Be careful not to over brown as the casing may still toughen.
In the microwave: Place 2 links and 1/4 cup water in a microwave safe dish, cover dish, microwave at 90% power for 2-3 minutes (cooking times will vary with strength of microwave).
On the grill: place over white ash charcoal fire or medium high gas grill setting, turn frequently, until heated through.
Fry ‘em up just as you would bacon, and serve as a breakfast meat or use as a flavoring in your favorite dishes. Easy as that.
Turkey Drums & Wings
Preheat oven to 350°F. Place wings or drums in a covered dish with enough liquid of your choice (we like chicken broth) to keep them moist while heating. For a single turkey wing or drumstick, heat at 350°F for 45 minutes. For multiple wings and drumsticks, heat at 350°F for 15 minutes per pound.
Prepare a Carver Ham
Preheat oven to 350°F. Remove ham from packaging and place flat side down in a 2-inch deep baking pan, fat side up. Add package drippings and 1/2 cup water in the pan and cover tightly with aluminum foil to help retain moisture. Place pan in oven and bake for 15 minutes per pound, or until reaches desired eating temperature. Remove ham from oven. Let stand loosely covered with aluminum foil for about 10 minutes before slicing to serve.
Glazing: 30 minutes before baking is complete, remove aluminum foil and brush 1/4 cup of glaze onto top and sides of ham. Continue baking uncovered for 15 minutes. After 15 minutes, remove ham again and brush with another 1/4 cup of glaze. Any remaining glaze can be used if desired, or served on the side as a dipping sauce. Return ham to oven and bake uncovered for the final 15 minutes.
Carving: Place warm ham flat side down on carving board or platter. Using a meat fork in one ham (to steady the ham), begin carving the ham with the other hand across the grain into 1/4″ thick slices.
Barbeque Bone-In Ham on a grill
Recommended products: Any Frick’s Bone-In Ham will deliver juicy and delicious results. Try our Bone-In Portion Ham (Butt or Shank), our Bone-In Half Ham (Butt or Shank), or our Whole Supertrim Ham (note that this one requires double the charcoal).
Tasty options: Rub the ham with your favorite dry rub prior to placing it on the grill (our favorite is a garlic dry rub). Or, if you’d like to add a BBQ sauce, we recommend glazing the ham every 20 minutes while it cooks on the grill.
Charcoal Grill: Light 5-7 pounds of charcoal. Once the charcoal turns gray, shift the entire charcoal pile to one side of BBQ pit. Replace grill grate, then place ham on the grate on the opposite side of the charcoal. Cover with lid. Important: All vents must be fully open for the ham to cook correctly (check top and bottom vents). Grill for approximately 15 minutes per pound.
Gas grill: Light one side of grill and bring temperature to 350°F. Place ham on the grate on the opposite side of the heat. Cover with lid. Grill for approximately 15 minutes per pound.
Serving suggestions: Serve ham slices on a bread bun with BBQ sauce. Great sides options are classic baked beans and potato salad.