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Dietz & Watson Ham Chef Curved Mini - 3 Lb
Boneless sliced honey glaze pack included. Topped with pineapple. Certified gluten free. www.gf-finder.com. Gluten Free. No nitrates or nitrites added*. Not preserved. Handcrafted since 1989. Fully cooked. No MSG. * Except for those naturally occurring in cultured celery powder. U.S. inspected and passed by Department of Agriculture. www.dietzandwatson.com.
| Nutrition Facts | ||
| ||
| Amount per serving Calories70 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 2 Grams daily value 3 percentincludes Saturated Fat of 0.5 Grams daily value3percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 30 Milligrams daily value10percent, | ||
| Sodium 490 Milligrams daily value21percent, | ||
| Total Carbohydrate of 2 Grams daily value 1 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 2 Grams includes 2 Grams of Added Sugars and daily value of 4percent | ||
| Protein 10 Grams | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ham, Water, Honey, Contains Less than 2% of Salt, Sugar, Sodium Phosphate, Potassium Salt, Dextrose, Dry Vinegar, Cultured Celery Powder, Cherry Powder, Rosemary Extract, Spice Extractives. Garnished with Pineapple.
Directions
Heating Instructions: To Oven Bake: remove ham from package. Place in baking pan. Cover with lid or seal with aluminum foil to prevent drying. Preheat oven to 325 degrees F. Bake 10 minutes per pound, checking periodically. Oven temperatures can vary. Be careful not to overcook. Slices can be pan fried or microwaved to desired temperature. Microwave not recommended for whole ham. See glaze packet for optional glazing instructions. Enjoy! Keep refrigerated below 40 degrees F at all times.
About the Producer
Dietz & Watson, Inc.
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