Easter Feaster Collection

The hams are fully cooked, ready to eat. Though it’s not strictly necessary, I’d recommend heating it up in the oven before serving. It’ll add a couple of hours to the prep time, but it’ll also make a stunning, steaming centerpiece on your holiday table.

Store

Store your ham in the freezer until two days before you want to eat it, then put it in the fridge.

Heat

Take the ham out of the fridge and set it on the counter for one hour before heating. It’s fully cooked and ready to eat but if you’d like to serve it warm, here’s how.

1. Heat oven to 350°F.
2. Remove ham from packaging (note the weight on the label) and place on a rack in a shallow roasting pan on the oven’s roasting rack.
3. Cover the bottom of the pan with an inch of water. (Or stock, wine, cider, etc.)
4. Cover the pan and ham tightly with aluminum foil and bake for approximately 20 minutes per pound. You want the internal temperature of the ham to reach 110-120°F. Use a probe thermometer. The ham is already cooked, so it’s always been safe to eat. We’re just heating it.
5. Glazing optional. If you wish to apply a glaze—which is neither included nor required—remove the ham from the oven with about 30 minutes of cooking time left . Baste with your favorite glaze and return to the oven uncovered. Repeat basting several times in the remaining 30 minutes. You may need to add liquid to the bottom of the roasting pan as it evaporates.
6. Remove ham from the oven and let cool on the counter loosely covered with foil.

Serve

Let the the ham to rest for at least 15 minutes before slicing and serving.

Leftover ham will keep in your fridge for 1 week, or it can be frozen for up to 6 months.

We ship thousands of loaves every year to bread lovers nationwide.

Our artisan bread is baked down the road from us at Zingerman’s Bakehouse. We ship bread using two business day service – nothing slower. Our bread doesn’t have any preservatives, so we use expedited shipping to help ensure it arrives in great condition.

The bread will last on the counter for a few days in its Zingerman’s bread bag.

It does not need to be refrigerated – in fact, we recommend you avoid the fridge! Refrigeration will wreak havoc on the texture.

If you want to keep the bread for more than a few days your best bet is to freeze it.

Double bag the loaf—or part of it—in plastic and freeze for up to three months.

All of our full-flavored breads are completely baked all the way so reheating is not necessary. 

You can eat the bread right out of the bag (ripping pieces or cutting slices – no judgment here). If it seems a little hard or dry, that’s because the thick, crisp crust is meant to protect the bread. Just like the rind on a natural cheese, real bread has very real crust to protect the inside of the loaf from drying out.

We only suggest that the bread will give you the “just out of the oven” experience… if you reheat it in the oven.

For a warm crackly crust and a soft, chewy crumb, we suggest putting your loaf (whole, half, or part) in a 350 degree oven for approximately 15-20 minutes. If you’re pulling bread out of the freezer, let it defrost for about 30 minutes before throwing it in the oven.

What’s the shelf life on cheese?

• Hard, aged cheeses stay good for a long time. Many days for sure. Sometimes weeks. Bigger hunks of cheese last longer. If it looks and smelled as expected, it’s likely still great.

• What if it’s got a little mold on it? A little mold is no problem. It’s a good sign, it means the cheese is alive. Scrape it off with a knife. But if there’s a lot of mold and it’s turning dark and funky it’s time to say goodbye.

• Soft cheeses and cheese spreads (like pimento and liptauer) are best eaten within a week or two of receiving them.

How do we ship artisan cheese year-round across the country?

In warmer months (early April to mid September), we ship cheese with two business day service plus warm weather care. We employ an ice pack and insulation defensive strategy to protect against warm delivery trucks and warm warehouses and ensure your shipment arrives in great shape.

The rest of the year (late September to the end of March), the shipping method will either be flat rate service (1-4 business days) for our durable hard, aged cheeses or two business day service for our more perishable soft cheeses and cheese spreads.

Hard cheeses have been carefully selected to withstand a longer transit time. Don’t worry if it arrives a bit warm or a bit cold – cheese is durable.

How should the cheese be stored once it arrives?

• Store cheese in the fridge, ideally in the spot closest to 50 degrees. That will likely be the door of your refrigerator or in a drawer where the temperature is consistent but not too cold.

• We wrap hand-cut wedges of cheese in a cheese bag before shipment, and you can continue to keep the cheese in that cheese bag. The next best option would be parchment or wax paper.

• After you open the cheese for a nibble, any remainders can be put back into the bag and closed with a simple roll or fold. 

• Do not freeze your cheese! Cheese is a living thing. Freezing will stop the natural processes that keep cheese so tasty. 

How should the cheese be served?

Regardless of the kind of cheese, it’s best to take it out of the fridge about 20 to 30 minutes before serving it. Cheese tastes better at room temperature. It makes a world of difference: the aromas expand, becoming more complex; more of the fat spreads on your tongue, which makes the flavor more intense. When cheese is warm you’ll eat less of it and enjoy it more.