Vermont Breakfast Sampler

Boneless Smoked Ham: If frozen, thaw for 24 hours under refrigeration. Remove from packaging. Serve chilled, at room temperature, or heated per instructions. If desired, preheat oven to 325°F. Bake covered for 15-25 minutes and heated throughout. Return to refrigeration within 2 hours.

Classic Sliced Bacon: Keep refrigerated until ready to use. Thaw overnight under refrigeration. Pan Fry: Place bacon in an unheated skillet. Cook on medium heat, turning frequently, until desired crispness is reached. Drain on paper towels. Conventional Oven: Preheat oven to 350°F. Place bacon on a rack set over a sheet pan. Bake for about 10 minutes or until crisp. Drain on paper towels.

Pure Vermont Maple Syrup: Refrigerate after opening.

Boneless Smoked Ham: Pork, Water, Salt, Less Than 2% of Sugar, Sodium Phosphate, Potassium Lactate, Brown Sugar, Maple Syrup, Dextrose, Sodium Erythorbate, Sodium Diacetate, Sodium Nitrite.
Contains no major food allergens.

Classic Sliced Bacon: Pork, Water, Salt, Sugar, Less than 2% of Sodium Phosphate, Maple Syrup, Sodium Erythorbate, Sodium Nitrite.
Contains no major food allergens.

Pure Vermont Maple Syrup: Pure Maple Syrup.
Contains no major food allergens.