ALWAYS FOLLOW PROPER MEAT HANDLING
AND COOKING GUIDELINES
Lee Boneless Cannonball Ham
- Place in a covered container or wrap ham with foil and place in a pan with sides.
- Slowly cook at 325°F for 20 to 30 minutes per pound.
- Be sure to turn the ham halfway through the baking time.
- Do not sure sharp utensils to turn your ham. Piercing allows juices to escape.
Do not overcook pork, it will become dry and tough. The USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices and tender meat.
Use a standard meat thermometer found in most grocery stores.
When the ham has reached an internal temperature of 160°F, take it out of the oven and let it rest for 15 minutes before slicing. The resting time will allow the ham to cook a little longer and ensure easy slicing.
Georgia Boy, Andy's and Lee Smoked Sausage
Grill: Allow sausage to sit at room temperature for thirty minutes prior to putting it on the grill. This will allow a shorter cooking time and a more uniform heat penetration. Do not break or cut the casing as allow all the flavor to escape while grilling not to mention cause flare-ups that can char the outside of the sausage before the inside has had time to cook. Grill over medium heat with indirect contact (over the unlit burners). Cook with lid closed for 15 minutes flipping the sausages once. Check for an internal temperature of 165 °F and they are ready to eat. Want them a little browner? Move them to the direct heat for one to three minutes, turning them until well browned.
Oven: Allow sausage to sit at room temperature for thirty minutes prior to baking. Preheat your oven to 350 °F. Bake sausages for 20 to 30 minutes depending on size, turn once for even cooking.
Stove: Cut links to the desired size. Heat in a lightly oiled pan for 15 minutes until brown. Internal temperature should reach 165 °F
Lee Smoked Bacon
Oven: Preheat the oven to 400 degrees.
Place bacon in a single layer on a rimmed baking pan.
Bake for 18 to 22 minutes. You want the bacon to be cooked through but not too dark, flipping once.
When the bacon is cooked, lay on paper towels to drain excess grease.