Heating & Serving Instructions
As soon as possible after your Ranch Oak product arrives, remove it from the box. If you are planning to use within a week, place the meat in your refrigerator. Otherwise, place in your freezer until two days before you want to serve. May be stored in freezer up to six months.
ALL MEATS ARE PREPARED UNDER USDA INSPECTION.
We are proud of our cured and smoked meats along with our gourmet food items. We still prepare the slow, old fashioned smokehouse way. We make all our own products and stand behind every item.
When Your Smoked Meats Arrive...
They may be frozen or cold, depending how long they have been in transit. In either case, we spent up to FIVE days to cure, cool smoke and package for the best quality available so please follow these instructions carefully to be assured of smoked meats at their best!
If frozen, thaw in the refrigerator overnight. For items over 5 pounds, it could take two or three nights. Always thaw completely before heating. If cold, refrigerate upon arrival if you intend to use it within a week. If it is not frozen, you may freeze and store for up to six months. Thaw in the wrapper but always remove all packaging before warming or serving. All Ranch Oak products (except for steaks) are fully cooked and may be served hot, cold or at room temperature. But remember, the longer any meats are at room temperature, the shorter their shelf life so we recommend no longer than two hours at room temperature. To serve our products warm, do not exceed recommended heating times given below.
How to best enjoy your Ranch Oak smoked meats:
Turkey and Turkey Breast: Remove wrapper (and netting if applicable) before warming or serving. To serve as a main course, wrap tightly in foil, place in a pan and warm in a 300 degree oven two hours for whole turkey, one hour and fifteen minutes for boneless turkey breast, one hour, bone-in breast. Do not overheat! Slice and serve.
Sliced Beef Brisket & Pork Ribs: Remove wrapping, and pour any juices in the bag onto the meat in a covered baking pan with a lid or use foil. Keep the brisket slices close together and lined up so they don’t dry out and be sure the fat side is up, though you must look closely to see it. Pour 8 ounces of water around the brisket or ribs and heat at 300 degrees for one and one half hours on the brisket, one hour on the ribs. Fifteen minutes or so before serving time, pour about half the Ranch Oak Smokehouse Barbeque Sauce onto the meat and continue heating. Warm the remainder to serve on the side. If you choose, you may heat on the grill, using the same general directions but times may vary due to grill differences. Remember, with barbeque, the longer and slower it cooks, the more tender but don’t overdo it!
Pecan Crusted Beef Tenderloin: Our smoked tenderloins are cooked to a perfect medium rare and may be served at room temperature. Therefore don’t be alarmed by the pink juices in the packaging. If you want to serve it medium rare and warm, wrap it, including the juices, in foil or place it in a covered pan or on an ovenproof serving platter with foil over the top, tucked in around the platter edges. Do not plan to serve it blazing hot but rather simply warm it first in a 300 degree oven for only 12-15 minutes. If you wish to serve it cooked to medium, it is best to use a meat thermometer to register 155 degrees or raise the warming time in the 300 degree oven to 20 minutes. While many of our customers enjoy our beef tenderloin medium rare, do be aware that 155 degrees, is the internal temperature that is considered safe for beef by the USDA and CDC. Do not slice until you are ready to serve. The horseradish sauce with your tenderloin is the classic accompaniment but a warm sauce may be served instead. Many great free recipes are available online.
Peppered Pork Tenderloin: Pork tenderloin makes a great cold sandwich or cocktail party food but if you want it to be the main course served warm, follow these heating instructions. Remove from packaging and wrap tightly in foil, including juices from the package and a tablespoon of water or place in a pan with a lid. Bake in a preheated oven at 350 degrees for 20-25 minutes. Slice after it is warm and serve. We like it with raspberry chipotle sauce, honey mustard or barbeque sauce for an unforgettable meal!
Honey Glazed Ham: Delicious and easy to serve! Your Honey Cut Ham is honey glazed and spiral-sliced around the bone. The slices remain in place until you run a sharp, pointed knife around the bone to release the slices. Since your Ranch Oak Ham is fully cooked, you may serve it cold, warmed or at room temperature. If you wish to warm it, do so carefully to prevent drying it out. We recommend that you preheat the oven to 300 degrees. Remove the wrapper, leave the ham in the foil, slightly open at the top and place in a pan to catch the juices. One hour for a half ham, or an hour and a half for a whole ham should be about right. Follow the directions on the glaze packet to create additional honey glaze.
If you are serving fewer than four to six people, you may wish to remove some slices and heat only the amount desired for one meal. You can cut down the natural fat lines to make serving pieces smaller than a whole slice. Leftovers may be kept refrigerated for up to a week. Remember, though, that if your ham sat out for several hours on a buffet table, its shelf life may be considerably shortened. Portions can also be frozen for up to 8 weeks if tightly wrapped in foil and/ or plastic. The glaze may crack off but the taste will still be delicious! When thawing, allow 24-28 hours in the refrigerator, depending upon the size. Don’t forget to cook a pot of beans or soup with the bone! Ask for free recipes.
Bone in Ham: This fully cooked old-fashioned ham is ready to serve at any temperature. To serve it hot as an entree, tightly seal it in a pan with a lid or with foil to cover completely. Two to two and 1/2 hours at 325 degrees will heat it all the way through. To glaze it, or add fruit to the surface, allow the last forty minutes of the cooking time to apply and heat the additional ingredients with foil removed. Slice at serving time.
Boneless Peppered Ham or Boneless Ranch Ham: Both of these hams are trimmed to be nearly fat-free and perfectly flavored with cloves, and other fine spices, then fully cured and perfectly smoked to bring a tender, delicious easy-to-serve ham to your table every time! Slice and fry for breakfast, serve it cold for sandwiches, appetizers or snacks, dice it for salads, casseroles or pasta sauces, or heat it up by the slice for dinner. To heat the whole thing for a delicious buffet or dinner party, follow these easy instructions. Remove from the packaging, and place in a baking pan with a lid or foil to cover. Pour any juices from the bag in with the ham and add 1/4 cup to 1/2 cup of water to create moist heat. Cover and place in a 300 degree oven for one hour, fifteen minutes. If you wish, garnish the top with pineapple or other fruits, jelly glazes or brown sugar mixtures but it is not necessary. Slice at serving time and enjoy!
Canadian Bacon: Most often served as a breakfast meat, the time-honored and easy way to warm this lean favorite is in a hot skillet with a little butter or oil just until slightly browned. No need to spend more than a minute or two over the stove with this one. Don’t forget to try it diced up in omelets or paired with poached eggs for Eggs Benedict. Always delicious!
Ring Sausage: Most often served as a breakfast meat, the time-honored and easy way to warm this lean favorite is in a hot skillet with a little butter or oil just until slightly browned. No need to spend more than a minute or two over the stove with this one. Don’t forget to try it diced up in omelets or paired with poached eggs for Eggs Benedict. Always delicious!
Texas Tamales: Your hand-rolled gourmet Texan Tamales are vacuum packaged and ready to heat and serve. We suggest a few options for making sure your tamales are heated properly.
BOIL IN BAG: Place un-opened tamale package(s) in boiling pot, let boil for 7 minutes. Caution: Bag and contents will be hot, allow time to cool before handing. If bag is open prior to heating, only cook by microwave or steam.
GRILL TOP: Our favorite heating method is removing the tamales from the vacuum packaging and placing them directly on a hot charcoal or gas grill. Cook, turning frequently until husks are charred on the edges and overall dark browned. Heating your tamales in this traditional Mexican style will impart a smoky flavor and give the masa a nice firm texture.
MICROWAVE: Pierce vacuum packaging a few times with a knife, heat six pack package 5 minutes on high if frozen, 2.5 minutes if refrigerated.