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Better than Bouillon Base Superior Touch Ham - 8 Oz

Better than Bouillon Base Superior Touch Ham - 8 Oz

Ham Base, Premium

Made with seasoned ham. 38 servings. US inspected and passed by Department of Agriculture. For product information and recipes, visit our website:
Nutrition Facts

Serving Size: 1tsp
Servings Per Container: 38
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 5
Total Fat Amount Per serving 0.6g 1%
Saturated Fat Amount Per serving (-) (-)
Trans Fat Amount Per serving (-)
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving (-) (-)
Sodium Amount Per serving 695mg 29%
Total Carbohydrate Amount Per serving 1g 0%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving 1g
Protein Amount Per serving 0.6g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron (-)
Ham - Water Added (Ham, Water, Dextrose, Salt, Corn Syrup Solids, Vinegar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Salt, Hydrolyzed Soy Protein, Sugar, Flavorings, Natural Smoke Flavor, Corn Starch, Corn Oil, Soy Flour.
Product Attributes
Directions Basic Stock Directions: Dissolve 1 teaspoon (equal to 1 bouillon cube) ham base in 8 oz. boiling water for each quart of stock needed, use 1-1/2 tablespoons ham base. Use basic stock for soups, sauces, and gravies, or to cook vegetables, rice or pasta with more flavor. Bacon and Brown Sugar Ham Glaze: Preheat oven to 325 degrees F. In a saute pan, cook 6 oz small diced bacon until lightly browned. Add 1 tablespoon better than bouillon ham base. 2 cups light brown sugar and 1/2 cup water, stir and simmer for 4-5 minutes. Score top of 8-10 lb. Spiral sliced ham 1/2 inch diagonally and repeat scoring in opposite direction, as if cutting x's. Place ham onto baking sheet. Baste with a portion of the glaze and place on oven. Continue to baste ham with remaining glaze while cooking as specified on package. Remove from oven and let sit for 15 minutes before serving. Refrigerate after opening.


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