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Crowd Cow & Big Green Egg Giveaway

We’ve teamed up with Big Green Egg again to give away over $1,200 worth of prizes! There will be one grand prize winner. No Purchase Necessary to Sign-Up. The grand prize will consist of:

  • 2 Frenched Racks of Pasture-raised American lamb
  • 1 Boneless Leg of Pasture-raised American lamb
  • 1 Bone-in Smoked Heritage Ham
  • Medium Big Green Egg & Nest

Rules & Regulations

Rules & Regulations
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Meet Will Harris

Award-winning farmer Harris is a legitimate star, not just in his native Georgia, but around the world, where his iconic work in conservancy is continually celebrated. Troubled by the shortcuts and conventional, chemical-driven direction he was seeing within his industry, Harris radically transformed his 150-year-old farm 20 years ago by taking it back to the basics. Today, White Oak Pastures stands as a leader of zero-waste, regenerative, symbiotic farming.

Entertaining Made Easy

Simply brined using only water, vinegar, salt, sugar and celery powder, then smoked over applewood, this ham is unbelievably healthy and tender, with just the right amount of salt to bring out the rich flavors of the pasture-raised pork.

  1. Fully cooked and spiral cut, all you need to do is heat it through before before serving.
  2. Preheat oven to 275 degrees. Remove all packaging plus bone guard and place ham in a baking dish, cut side down. Add ½ cup water and cover tightly with foil.
  3. Heat for 10-12 minutes per pound. The internal temp should be no higher than 120 degrees to ensure you don’t dry it out. Let rest for 20-30 minutes.
  4. To serve, place the whole half ham on a platter with utensils and let guests DIY or help it along by cutting around the bone and pulling slices off onto your platter.

Healthy Heritage Hogs

Unlike the overcrowded inhumane conditions of industrially farmed pigs, which makes up 97% of the dry, tasteless pork sold today, White Oak Pastures’ pigs forage on lush pastures and pecan groves, while also enjoying farm fresh eggs, nuts and grains. These accommodations coupled with the mixed heritage breed of Tamworth, Berkshire, and Gloucester Old Spot result in the most astonishingly healthy, full-flavored ham you will ever enjoy.

FRENCHED RACK of LAMB

From the rib primal of the lamb, this elegant cut is ideal for entertaining. Roast it whole and carve it tableside for a stunning presentation. Conversely, slice it into rib chops (aka lamb lollypops) then grill or pan sear for equally impressive results.

BONELESS LEG of LAMB

Intensely flavored, this cut is extremely easy to cook as it comes rolled and netted in roast-ready form. Season with your go-to rub or just with salt and pepper, roast to temp, rest, remove netting and carve into uniform slices and serve.

LAMB LOIN CHOPS

From the loin section, just behind the ribs. These mini T-bones offer the best of both worlds — part of the strip, part of the tender. Marinated or seasoned simply, these petite cuts cook quickly on the grill or in a hot pan.

FAQ

What’s in this ham?
Pasture-raised pork from the rear leg of the hog is brined in water, vinegar, salt, turbinado sugar and celery powder. After brining, the ham is smoked over applewood. No nitrates or nitrites added, except for those naturally occurring in the celery powder. Contains 760mg of sodium per 3oz serving.

How many people will it serve?
Ham weights vary. A typical serving size is 3 ounces per person. Perfect for a spring gathering, use the leftovers in sandwiches and scrambles, plus the leftover hambone is ideal in split pea or hambone soup.

How long can I refrigerate or freeze this ham?
Your ham will arrive frozen. After thawing and enjoying, the leftovers can be refrigerated for 3-5 days or frozen for 1-2 months.

Where is my ham from?
White Oak Pastures, Bluffton, GA.

Does White Oak Pastures pork have any certifications?
White Oak Pastures is a non-GMO, certified humane farm.

They have Pasture Centered (Step 4) certification in the Global Animal Partnership program.

The farm is Ecological Outcome Verified (EOV) in the Land2Market Program, an initiative of the Savory Institute.

White Oak Pastures was named 1 of the 23 Savory Hubs in the world for its holistic management practices.

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