Hamming it Up This Easter: Make a Duroc Ham

Easter is the ultimate time to gather around the table, and at Creamery Creek, we believe the best meals start with the best genetics. Our Duroc Pork is the star of the show. Known for its incredible marbling and natural juiciness, it’s a heritage breed that truly tastes like "real pork."

Different from our dry-aged beef, which is a year-round staple, our Duroc Hogs are only a special summertime project. We raise them through the warm months so they are at their peak quality for your freezer. 

Creamery Creek Duroc Hams

We offer two types of ham roasts, so you can pick the one that will be just right for you.  The first is a fresh ham roast.  That means it is cut straight from the hindquarters and flash frozen and vac sealed for best results.  It hasn't been brined or cooked in any way. This ham requires the most work, but you can customize everything about it!  Best for the home cook that wants a traditional, "from-scratch' roast pork experience!

The other is a traditional smoked ham.  It's brined in a salt brine that brings out the natural flavors.  This goes in the smokehouse and is completely cooked.  After that, it's frozen to protect the flavors until you heat and eat it.  Best for a busy host that wants maximum flavor eith minimum stress!

Herb & Garlic Slow-Roasted Fresh Ham

Thaw: These are large roasts! Give it 2–3 days in the fridge to thaw completely.

Score: Use a sharp knife to score the fat cap in a diamond pattern.

Season: Rub generously with olive oil, minced garlic, fresh rosemary, thyme, salt, and cracked black pepper. Let it sit at room temperature for an hour before roasting.

Roast: Place in a 325°F oven. Roast until the internal temperature hits 145°F (usually 20–25 minutes per pound).

The Secret: Because our Duroc genetics provide so much natural fat, this roast stays incredibly moist. Let it rest for 30 minutes to keep those juices inside.

"Chef's Choice" Smoked Ham Recipe:

Prep: Thaw completely in the fridge. Rinse under cold water and pat dry.

Coat: Rub the entire ham with a full jar of Paulin’s Plum Mustard. This creates a tangy, caramelized "bark" that is legendary.

Warm: Place in a roasting pan with a splash of water or apple cider. Cover tightly with foil.

Heat: Bake at 325°F until the internal temperature reaches 140°F (about 10–12 minutes per pound). Remove the foil for the last 20 minutes to let that mustard glaze set into a beautiful crust.

Rest: Let it sit for 20 minutes before carving.

What's on the Side?

Classic Comfort: You can’t go wrong with scalloped potatoes or a five-cheese mac and cheese.

Spring Freshness: Try roasted asparagus with a squeeze of lemon or mashed potatoes whipped with fresh chives.

The Bread: Hot cross buns or buttery potato rolls are perfect for soaking up those ham juices.

Thank You for Supporting a Farmer Directly

If this is your first time ordering from our farm or you're a long-time customer, thank you for choosing Creamery Creek. We pour our hearts into our summer hog project so that your family can enjoy a clean, transparent, and delicious meal.

Happy Easter! If you’re serving up one of our Duroc roasts, send us a picture or tag us on social, we’d love to see it on your table!

Happy Easter!  XO,

Louisa