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Cooking Tips and Instructions


Inside this helpful booklet you’ll find numerous facts and tips for preparing, carving and serving every type of Sugardale ham. We give you information about Bone-In, Boneless, Semi-Boneless, Spiral Sliced (bone-in and boneless), and ham steaks and slices. Included are some of our favorite recipes and a descriptive guide for choosing the right ham no matter what the occasion. We even answer the age old question of “how long do I need to heat the ham?” by including warming and carving instructions to help you prepare a flawless meal.

Ham Serving Guide


Sugardale Raw Bacon must be cooked before consuming.
To Bake: Place single layer of bacon slices in shallow baking pan. Bake in 400° oven 9-12 minutes to desired crispness. No turning necessary. Place bacon on paper towels to drain.

To Broil: Place bacon strips on broiling rack in preheated broiler 3-5” from heat. Broil 2-2 ½ minutes on each side, turning slices only once. Place cooked bacon on paper towel to drain.

To Skillet Cook: Place slices in cold skillet. Cook over medium-low heat to desired crispness. Turn frequently. Drain on paper towels.

To Microwave: Place slices on paper towels on microwave-safe plate. Cover with paper towel. Microwave on high power to desired crispness, approximately 1 minute per slice.

Fully Cooked Bacon Heating Instructions: To heat in microwave, remove wrapper and place bacon on microwave-safe plate. Place in microwave at high power for approximately 5 seconds per slice. For crisper bacon, microwave for approximately 10-15 seconds per slice at high setting and allow to cool. (Adjust time to suit your microwave.)

Use or freeze by date on package. Once package is open, use within seven (7) days.


Sugardale Wiener items can be prepared in a variety of ways. Grill, boil, microwave or fry, any way you choose, the internal temperature should reach 165° before consuming. The level of browning is a personal preference.

Use or freeze by date on package. Once package is open, use within seven (7) days.

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