The Sausage Shoppe

Makers of Award-Winning Products since 1938

Sheffler Ham judged Reserve Champion at 2012 Ohio Association of Meat Processors Product Competition

Jerky selected 2010 "Best of Cleveland" by Cleveland Magazine

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Fri.: 9:00 a.m. - 5:00 p.m.
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Sheffler Ham

Award Winning Boneless, Smoked, Fully-Cooked Ham

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THIS IS A NO-WATER-ADDED PRODUCT. Keep Refrigerated/Frozen.

Sliced Sheffler HamSheffler Hams are sold whole, halves, slices and sliced. Used in Ham Salad. Based on a typical adult serving, you should expect approximately 3 servings per pound.

Nutrition Facts are based on a serving size of 3 ounces (99g), 5 servings per pound.

Heating Instructions:
Remove ham from refrigerator about 1 hour before placing in oven. Preheat oven to 325. Do not add water. Do not baste. Meat thermometer should read 130 when done.

Approximate cooking times:
Whole Ham, 10-15 pounds: 10-15 minutes per pound.
Half Ham, 5-9 pounds: 18-24 minutes per pound.
Quarter Ham, 3-4 pounds: 28-32 minutes per pound.

Delicious Milk Gravy:
Stir flour into ham drippings. Add small amount of water, bring to slow boil. Thin mixture with milk to desired consistency.

Glazed Ham:
Before putting into oven, score outside of ham with knife. Insert whole cloves. Place ham on rack in roasting pan; leave uncovered. Put into oven. About 20 minutes before ham is done, remove from oven. Pour glaze evenly over ham. Return to oven to finish heating. When meat thermometer reaches 130, remove ham from oven. Remove cloves. Cover with foil and let rest 15 minutes. Slice and serve.

Free glaze with the purchase of a quarter, half or whole ham!

Millard and Norma ShefflerHam Glaze:
Ingredient amounts are for half ham.
Combine in glass measuring cup:
cup brown sugar, packed
1 Tablespoon mustard or 1 tsp. dry mustard
Orange or Apple Juice to desired consistency (1 - 2 Tablespoons)
teaspoon ground cloves if whole cloves not used during heating.

Sheffler's Meats was founded in 1932 in Canton, Ohio by Millard Sheffler's father, Warren. In October 2001, Millard and his wife Norma retired and closed the business. Now Millard and Norma have come to The Sausage Shoppe to show us how to produce their ham, which has won 4 National Awards and many State of Ohio Awards, including Reserve Grand Champion in 2009 and Reserve Champion in 2012.

Curing Ingredients: Water, Salt, Brown Sugar, Sodium Phosphate, Ham Seasoning (Extractives of Allspice, Clove, Capsicum, Cassia and Nutmeg on a Sugar base), Sodium Erythobate, Hydrolyzed Corn Protein, Sodium Nitrite


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