Smoked Boneless Pit Ham
Heat & Eat
Freezer Friendly
Terry Black’s Barbecue smoked boneless pit ham: a 5-6 lb. ham slow-smoked to a golden brown over post oak at the Austin pitmaster’s Barton Springs Road location — the Central Texas smoke tradition applied to the holiday centerpiece. Michael and Mark Black opened the institution in 2014 in honor of their father, grandson of Edgar Black Sr., who founded Black’s Barbecue in Lockhart in 1932.
This package serves 16-18 people and includes a Smoked Boneless Pit Ham (approx. 5-6 lbs. total)
- Choose to add-on more!
Add-on Options Include
- Whole Smoked Texas Brisket (approx. 5 lbs.)
- Whole Smoked Turkey Breast (approx. 3-4 lbs.)
- Full Rack of Beef Ribs (3 ribs, approx. 5 lbs. total)
- 10 Original Sausages (10 links, approx. 3-4 lbs. total)
- 10 Jalapeno Cheddar Sausages (10 links, approx. 3-4 lbs. total)
- 1 Rack Pork Spare Ribs (each approx. 3lbs.)
- 2 Racks Pork Spare Ribs (each approx. 3lbs.)
- Original BBQ Sauce (18 oz.)
- Sweet & Tangy BBQ Sauce (18 oz.)
- Spicy BBQ Sauce (18 oz.)
- Beef Dry Rub (11 oz.)
- Pork Dry Rub (11 oz.)
- Original Hot Sauce (5 oz.)
- Chipotle Mustard Hot Sauce (5 oz.)
- Habanero Hot Sauce (5 oz.)
- Ghost Pepper Hot Sauce (5 oz.)
- Brisket, Ribs, and Turkey Breast arrive unsliced.
- Ham ships frozen with dry ice, may evaporate in transit
- Do not remove dry ice with bare hands
- Upon arrival, remove from packaging and place in the refrigerator or freezer depending on desired use.
- When fully thawed, keep items for no more than 4 hours at room temperature.
- Items may be stored in the refrigerator for one week, or in the freezer for up to 30 days.
- Thaw ham in the refrigerator for 24 hours prior to reheating
To Serve
- Preheat the oven to 325*F
- Remove the cryovac bag from the Ham
- Place the Ham in an aluminum steam table pan
- Baste the Ham with 2oz. of butter
- Add water, approximately 1/4" to cover the base of the steam table pan
- Cover the Ham with aluminum foil
- Reheat the ham for approximately 1.5 hours or until the internal temperature reaches 140*F.
- Remove the Ham from the oven and allow it to rest for 5 minutes.
- Carefully remove the foil from the Ham as steam may still be released.
- Place the Ham on a cutting board and slice the Ham into 1/4" pieces
- Enjoy!
Ham, Salt, Pepper, Seasoning Salt, Smoke and Fire.
Your Home for Legendary Central Texas BBQ
Your Home for Legendary Central Texas BBQ
The Blacks are Texas Barbecue royalty, and siblings Christina, Michael and Mark Black, along with their father, Terry, have brought generations' worth of pitmaster knowledge from Lockhart, Texas, to Austin and Dallas with Terry Black's Barbecue.
At Terry Black's, they're smoking brisket, beef ribs, sausage and turkey the old-fashioned Central Texas way over slow-burning post oak to impart a deeply smoky flavor that just can't be faked. One bite and you'll understand why Terry Black's is a mainstay on Texas Monthly's list of the Top 50 Barbecue Joints in Texas.
