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Smoking GooseSmoking GooseHuckleberry Hardwood Smoked Half Ham

4-5 lb, avg $89.95

$19.99/ lb

Up to $99.95

Crafted in small batches by Smoking Goose in Indianapolis, this limited-release ham starts with heritage Berkshire pork, raised on a family-owned farm in the Southern Ozarks. The boneless ham is brined with wild-foraged huckleberries, raw hardwood honey, cinnamon, cloves, and allspice before being coated in a fragrant glaze of huckleberries, honey, vanilla, orange juice, and warming winter spices. It's then smoked low and slow over whole logs of salvaged peach wood and finished with another generous layer of glaze. The result is a beautifully balanced ham with rich, savory pork flavor, a touch of fruity sweetness, and a gentle smokiness that feels right at home on the holiday table.

Fully cooked and already glazed, this ham takes most of the work out of preparing a festive meal. Simply warm it up and carve alongside roasted vegetables, creamy potatoes, and your favorite holiday sides, or serve it at room temperature as part of a larger spread. Leftovers are just as good, whether tucked into sandwiches, fried up with eggs for breakfast, or added to a hearty pot of beans.

Serving Size: Each boneless half ham weighs approximately 4–5 pounds and serves about 8 people as a main course, or 12 or more when served alongside turkey or other holiday dishes.

This item is charged at the maximum weight. Upon delivery, your item is weighed, and a credit is issued to your account for the price difference. If your item is overweight, enjoy the extra on us!

Dairy-Free
Gluten-Free
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Smoking GooseSmoking Goose

Indianapolis, IN

Smoking Goose began when Indianapolis natives and high school sweethearts Chris and Mollie Eley opened a small neighborhood butcher shop and specialty market in 2007. The relationships they built with Midwestern farmers, along with the recipes Chris developed behind the counter, eventually grew into Smoking Goose in 2011.

Today, the team makes more than forty varieties of slow cured and smoked meats, salumi, and sausages, all in small batches. Their process blends old world technique with new world flavor. Everything starts on the farm, partnering with producers across Indiana and nearby states who raise animals in ways that respect both the land and the animal.

Every step is hands on. Seam butchering, hand tying, patient curing, and seasoning with organic herbs and spices all contribute to their signature depth of flavor. They never rely on shortcuts or added compound nitrates, choosing instead to give each piece the time it needs.

That commitment to craft and responsible sourcing has earned Smoking Goose recognition from Food and Wine, Bon Appetit, the New York Times, the James Beard Foundation, and the Good Food Awards.