Christmas Ham Orders by Dec. 7
Wednesday, November 16 2011
Hams cured the old-fashioned way are once again available for a Christmas season meal, thanks to Vandal Brand Meats, the University of Idaho meats students, and the College of Agricultural and Life Sciences Block and Bridle Club.
“Ours are natural hams, old-fashioned cure, with no water added,” says Ron Richard, veteran manager of the Vandal Brand Meats. “The pork legs are trimmed and cured by the students, and then, after curing, they are cooked and smoked at Vandal Meat Lab. Students then help package and sell the hams.”
Funds raised cover student travel to events and activities and to other club projects. For example, a team of students is working on a product to enter in the college cook-off challenge with the National Meat Association in February
Now in its 40th year, the Christmas ham sale offers hams that are bone-in ($2.49/lb – average 14 to 17 lb); semi-boneless ($2.89/lb – 13 to 15 lb); or boneless ($3.39/lb – 8 to 12 lb).
Deadline to order a ham is December 7. Hams can be shipped within the United States. Or, pick them up between Dec. 15 and 23, weekdays, 9 to 5, on campus at Vandal Brand Meats, Livestock Pavilion, West Sixth Street. Place orders by calling (208) 885-6727; or fax your request, including your name and phone number and which of the three types of ham you want; or e-mail email@example.com