Tips & Techniques *All prices include shipping to the 48 continguous states.
Serve cold or room temperature.

If you decide to warm, be careful not to overheat as it will cause the meat to dry out or lose flavor. For best results, thaw turkey & place in a covered pan. Warm in a 275° oven for five (5) minutes per pound. Remove from oven. Slice & Serve.

Serve cold or room temperature.

Boneless, Bone-In or Pre-Sliced:

To serve warm, preheat oven to 325°. Carefully remove plastic & netting. Wrap tightly in foil & place in roaster pan in oven. Heat approximately 1 hour. Remove, slice & serve.

Meats that are cured will have a pink color. Our smoked & cured meats arrive fully cooked & ready to eat.
Burges products are frozen & specially packaged for shipping. During shipment these products may thaw or lose their chill completely. For best results, refrigerate upon arrival. You may safely refreeze our cured smoked meats for up to six months.
We highly recommend that the smoked turkeys, turkey breast & all
Burges fully cooked hams be served cold or at room temperature.

Refrigerate upon arrival - keep ham wrapped in foil & food film. Use ham in 7-10 days or freeze any uneaten portions for later use. Your ham is fully cooked & ready to serve. We recommend you serve it chilled or at room temperature.

If you decide to serve your ham glazed, the Honey Glazing flavors will be enhanced if you glaze the ham 24 hours in advance. Do not cook your ham, warm only with care. It is fully cooked & will dry out & loose it's great flavor with heat.

  • It is normal & a indication of proper aging for a country ham to mold. Mold may be removed at any time by washing with warm water & a brush.
  • Whole hams need no refrigeration. Until ready to use, hang in a dry place free form insects & rodents.
  • Our genuine country cured hams will be from 4-6 months old when they are shipped. During the aging process the ham will lose 20% of its original weight. Salt is the basic curing ingredient that is used to preserve the meat during the aging process. For anyone who is familiar with true country ham, the resulting taste & flavor of this ham is delicious.
    CAUTION - We caution a newcomer to country ham, however to expect this meat to have a more salty & dry taste than a piece of fresh ham only a few days old.
  • At approximately 10 months of age, some (not all) country hams form white streaks through the meat that appears as white specks in the meat after it is sliced. These are in no way harmful to eat & are only an indication of a properly aged country ham.
  • After the ham is cooked or sliced, refrigeration is necessary. Ham needs to be frozen if not used within one week.
  • To Fry Country Ham Steaks
  • Slice the ham about 1/4 in or less in thickness.
  • Do not trim any excess fat from the slices until after frying.
  • Add 2 Tbs of vegetable oil to skillet.
  • Place lean part of the ham away from hottest point of skillet.
  • Fry moderately fast, turn slices frequently.
  • For a sweet flavor add 2 or 3 Tbs of 7-up when ham starts to fry.
  • To Bake
  • Scrub ham thoroughly with stiff brush & warm water.
  • Lay ham, skin side up, in deep open roaster add water to within two inches of top of pan & add a cup of sorghum, honey, or brown sugar.
  • Insert meat thermometer. Cook slowly (about 250°) so that ham will simmer but not boil. Ham will be done when thermometer reaches 155°. If thermometer is not used cook approximately 20 min. per pound after water starts to simmer.
  • Allow to cool in liquid, in roaster.
  • After ham is cool, remove from liquid, remove skin, & cover with your favorite glaze recipe.
  • Place under broiler or in hot oven until glaze is melted.
  • Serve hot/cold. Cut slices thin & vertical to the bone starting at the hock end.
  • Red Eye Gravy
  • Pour excess grease from skillet.
  • Add a little water or coffee.
  • Stir & boil for three minutes.
  • Barbeque
  • Score edges of ham slices to prevent curling. Place on a medium charcoal fire.
  • Cook 1 1/2 minutes on each side. Serve hot.

These are fully cooked. Do not over cook (just heat) & serve promptly. Sealed packages may be refrigerated for three months or frozen for six months. After the seal is broken, meat should be used within 10 days.

Due to the cured & smoked nature of our hams they may be thawed at room temperature.

No preparation is necessary, simply slice, thin & serve cold or room temperature. Our hams may be heated in the oven. Do Not Overheat! Overheating causes unnecessary dryness & destroys flavor.

To enjoy warm, preheat oven to 325. Remove cryvac bag & wrap ham tightly in foil. Heat approximately one hour. When ready ham will be warm, not hot. Slice & Serve.

Smoked duck is cured, cooked, & ready to eat. Must be refrigerated upon arrival. If not used in 7 days, freeze up to 3 months.

To Bake
Thaw duck & let it come to room temp.
Preheat oven to 325°.
Wrap tightly in foil.
Place in roaster pan in oven (covered or uncovered).
Heat approximately 45 min to 1 hr (do not overheat).
Remove from oven, slice & serve.

To Microwave
Thaw duck & let it come to room temp.
Place in microwave pan, cover with paper towel.
Heat 7 min on one side, turn over and heat for 7 min (do not overcook).
Slice & serve.

Conventional Oven
Thaw completely.
Preheat oven to 350°.
Place ribs in large baking dish.
Add 1/4 C water and cover.
Brush with Burge's BBQ Sauce.
Heat approximately 30 min.

Thaw completely.
Place on microwave dish.
Cover with paper towel.
For one slab of ribs microwave 3 minutes on each side, cooking time may vary.
Brush with Burge's BBQ Sauce.
Serve hot.