Details
Celebrate Easter with a hearty and delicious spread, ready to heat and serve! Whether you're hosting family or simply indulging in a festive meal, this complete spread brings comfort and flavor to your table. Our fully cooked Bone-in Hickory Smoked Ham makes the perfect centerpiece, and we've paired it with the perfect sides: Creamed Spinach and Baked Potato Casserole. To complete this festive meal enjoy our decadent Mississippi Mud cake sure to make this Easter unforgettable!
- 1 Bone-In Hickory Smoked Spiral Sliced Ham (7.25-8.5 lb). Fully cooked and ready to eat, warmed or cold. Complementary ham glaze included.
- 1 (32 oz) Creamed Spinach blended with mozzarella cheese and butter, topped with a panko and parmesan topping.
- 1 (32 oz) Baked Potato Casserole - a comforting blend of seasoned potatoes, cheese, and creamy goodness, baked to perfection.
- 1 (7") Mississippi Mud Cake is a rich chocolate pound cake with hearty chunks of more pound cake, chocolate ganache, coffee infused and drizzles of dark and milk chocolate.
- Easy to prepare, make your next special occasion both simple and elegant.
- Makes for an easy holiday dinner with no guesswork or a great gift any time of year.
- Comes with a FREE Kansas City Steak Experience Guide, filled with expert cooking instructions, tips, recipes and more.
Cooking
Preparing Bone-in Hickory Smoked Ham
This Hickory Smoked Spiral Sliced Ham is fully cooked and can be served at room temperature or warm.
Thaw up to 3 days in refrigerator. Will keep in refrigerator 14 days (in the original wrapping) or in the freezer 9 months.
To heat, remove all packaging materials including the clear plastic button on bone. Wrap ham in aluminum foil and place flat side down in pan. Heat in preheated 350°F oven for 60-75 minutes or until 140°F. Let rest 15 minutes before serving.
To glaze ham: Remove the ham from the oven; increase oven to 425°F. Prepare glaze according to packet directions. Brush glaze over ham. Return to oven for 10 minutes.
Preparing Creamed Spinach
From Thawed - Thaw overnight or up to 48 hours in refrigerator. Preheat conventional oven to 375°F. Remove lid. Bake for 35 to 45 minutes.
From Frozen - Preheat conventional oven to 375°F. Remove lid. Bake for 65 to 75 minutes.
**If top begins to brown too much while cooking from thawed or frozen cover loosely with foil and continue baking. Let product stand for 5 minutes before serving. Caution, product will be hot.
Preparing Baked Potato Casserole
Thaw overnight or up to 48 hours in refrigerator.
Thawed - Preheat oven to 375°F. Remove lid. Bake for 35-45 minutes.
Frozen - Preheat oven to 400°F. Remove lid. Bake 65-75 minutes
**If product begins to brown while cooking from thawed or frozen cover lightly with foil and continue baking.
Preparing Mississippi Mud Cake
Defrost in refrigerator. Let stand at room temperature to serve and refrigerate leftovers up to 5 days.
Nutrition
| {{n.serving_size}} | Amount | Percent |
|---|---|---|
| Calories: | {{n.calories_amount}} | {{n.calories_percent}} |
| Total Fat: | {{n.total_fat_amount}} | {{n.total_fat_percent}} |
| Saturated Fat: | {{n.saturated_fat_amount}} | {{n.saturated_fat_percent}} |
| Trans Fat: | {{n.trans_fat_amount}} | {{n.trans_fat_percent}} |
| Cholesterol: | {{n.cholesterol_amount}} | {{n.cholesterol_percent}} |
| Sodium: | {{n.sodium_amount}} | {{n.sodium_percent}} |
| Carbs: | {{n.carbs_amount}} | {{n.carbs_percent}} |
| Dietary Fiber: | {{n.dietary_fiber_amount}} | {{n.dietary_fiber_percent}} |
| Added Sugars: | {{n.added_sugars_amount}} | {{n.added_sugars_percent}} |
| Total Sugars: | {{n.sugars_amount}} | {{n.sugars_percent}} |
| Protein: | {{n.protein_amount}} | {{n.protein_percent}} |
| Vitamin D: | {{n.vitamin_d_amount}} | {{n.vitamin_d_percent}} |
| Calcium: | {{n.calcium_amount}} | {{n.calcium_percent}} |
| Potassium: | {{n.potassium_amount}} | {{n.potassium_percent}} |
| Iron: | {{n.iron_amount}} | {{n.iron_percent}} |