Isabel Rogahn
Jan 31, 2026
Wrapped it on Friday, cooked it Saturday — best Sunday roast we've done.
About this cut
What makes this cut.
Bone-in cured ham, hardwood-smoked in-house. The centerpiece for a Sunday table.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
5.0/5
Based on 5 reviews
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5 reviews
Miss Vanessa Stark Sr.
Dec 31, 2025
Exactly as advertised. Will be back next week.
Mr. Patrick Flatley PhD
Dec 29, 2025
My partner doesn't usually care about meat quality. She noticed immediately.
Sylvia Klein
Oct 27, 2025
Incredible quality — perfectly trimmed, beautifully marbled.
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