SRF Ham vs Honey Baked Ham

SRF - it is worth the extra

enjoy 

Personally, I really liked the SRF ham.  So much so I ordered a whole SRF ham this year.

I've had both and if you like the sugary honey coating in the honey baked then go honey baked.  If you prefer a crazy flavorful ham then go SRF.

Honey baked hams are sweeter (sugar) due to the crust they put on them and the sugar liquid they sit in. I think they are leaner hams and lack tenderness. Don't get me wrong, I'd eat one as fast as the next guy, just speaking comparatively. 

The SRF ham is marbled like a prime steak, more tender and has that hammy flavor. It literally melts in your mouth it's so tender. The flavor is worth the extra money. 

If if you like the sweet crust, you can put it on the SRF ham, but no need. 

Per lb, SRF is definitely up there.  Nothing against it, but I'm not sippin' the koolaid, not at those prices at least.
This is under $6/lb.

515-BIG-PORK

I've been really happy, slummin', with our Fareway hams at $3/lb out of Boone, IA.  I'm fortunate to live in hog country.  

But hey, at the end of the day..it's your hard earned.

EggDan said:

For those that have had both, which one do you like better and why?

At the end of the day, this will come down to ones own particular taste and personal preferences. If you like a sweet ham, you will be hard pressed to do any better than the Honey Baked hams. They are phenomenal to say the least. 
On the other hand, if you like or prefer a traditional ham, the SRF's hams are a tough act to follow. Both are simply outstanding products. 
With the above said, I love them both. So it's a no lose scenario for me either way.  They are both great products. Expensive but great. 

I used to buy a ham every christmas from Harrington's in Vermont, they featured "Corn-cob-smoked" hams and a bunch of other goodies (plus they don't inundate you with ads like Omaha Steaks).  Haven't had one in awhile, but haven't tried a SRF either.  

Focker said:
What did you study?  Really hoping the Cyclones can do something on the hardwood this coming March.

Aerospace Engineering; transferred my Jr year to SDSU and got a degree in Mechanical Engineering.  In retrospect it was a good thing.  

Are you going to cure it yourself? If not, it will taste just like a pork roast not a "ham".

Both are excellent. I purchase both with great satisfaction.

While I'm a big fan of The Honey Baked Ham, I cooked a 16lb Kurobuta Bone In from SRF for our Thanksgiving office gathering and it was unbelievable. I glazed it with a pomegranate glaze and it turned out fantastic. It was certainly expensive but well worth it.