Name: Opa's Boneless Peppered Ham
Brand: Opa's Smoked Meats
SKU: 10001
Price: 42.95 USD
Availability: InStock

Ham & Cheddar Sliders with Opa's Boneless Peppered Ham Peppered ham and sharp cheddar on Hawaiian rolls, baked under a butter-mustard glaze until pull-apart golden.

Peppered Ham & Arugula Flatbread Peppered ham over crispy flatbread with fig preserves, arugula, and shaved Parmesan — a twenty-minute appetizer.

Cheesy Ham Roll-Ups with Opa's Boneless Peppered Ham Pizza dough wrapped around peppered ham and a mozzarella stick, baked under a Parmesan-garlic crust — serve with marinara.

Opa's Green Chile Strata Flour tortillas layered with peppered ham, green chiles, and Monterey Jack, soaked overnight and baked puffed and golden.

Fully cooked and built to be sliced.
Cold or at room temperature is the default — that's how most people eat it.

Cold: slice straight from the refrigerator.
Room temperature (best): out of the refrigerator 20–30 minutes before slicing; the pepper and smoke open up.
Slightly warmed: 275°F, covered, a splash of water in the pan, 20–30 minutes — warm to the touch, not hot. Slices warm in a skillet in a minute or two.
Don't chase a temperature. It's already cooked, so you're warming to taste, not to done. It runs leaner than a bone-in ham, so it dries out faster than people expect — warm it less than you think. Never high heat, never uncovered, never long.

Keeping it: refrigerate — without exception. Unopened, good through the best-by date on the package. Opened, airtight in the refrigerator for 5–7 days. Freeze by the best-by date — good for up to a year.

We ship our smoked meats the way we'd want them to arrive: cold, fresh, and packed to handle the trip. Everything that leaves Fredericksburg goes out in a reusable insulated box with reusable ice packs, by UPS, anywhere in the United States — the continental U.S., plus Alaska and Hawaii.

When we ship

Because we're sending perishable food, timing matters. Texas orders ship Monday through Wednesday by UPS Ground; out-of-state orders ship Monday and Tuesday by UPS expedited service. We ship early in the week on purpose, so your order isn't sitting in a facility over a weekend. Need it sooner? Overnight shipping is available for an additional charge — just call us at 830-997-3358 before your order ships and we'll set it up.

Why we don't offer free shipping

Free shipping always has to be paid for somewhere — usually by raising product prices across the board. We'd rather be straightforward about it. Getting perishable smoked meat to your door in good condition takes insulated packaging, ice packs, and quick transit, and that carries a genuine cost. So instead of folding it into the price of everything, we calculate shipping at checkout from the size and weight of your order and where it's headed. You see exactly what it costs, and you only pay for what your shipment actually needs.

When your order arrives

As soon as your order ships, you'll get a confirmation email with tracking — keep an eye on it so you can bring your box inside promptly. When it arrives, move everything into the refrigerator or freezer as soon as you can. One thing worth knowing: if the product is cool to the touch, it's safe, and some melting of the ice packs along the way is completely normal — the insulation and ice are sized to keep your order cold for the trip, not to arrive frozen solid. And both the box liner and the ice packs are made to be reused, so keep them for your own coolers, picnics, and Hill Country road trips.

If something isn't right

If your order arrives damaged or warmer than it should be, reach out within 24 hours of delivery at info@opasfbg.com or 830-997-3358. Include a couple of photos and a brief description of what happened, and we'll work with you to make it right.

Full terms are in our Shipping Policy.

Opa’s Boneless Peppered Hams

Smoked, peppered ham

Since I was a kid, my grandparents (Harper, TX) always had a SP ham from Opa's for the holidays. I have continued that tradition, mainly for the nostalgia, but also because it is the best damn ham in the world!