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- Cut
- Boneless, sliceable · Holiday 2–3 lb, Half 3–4 lb, Whole 5–8 lb
- Style
- Cracked black pepper · gluten free
- Prep
- Fully cooked — slice cold, room temperature, or gently warmed
- Best for
- Carving table · sandwiches · brunch
- Made
- Fredericksburg, Texas · USDA inspected
Opa's Smoked Meats · Fredericksburg, Texas
Boneless Peppered Ham
Bold pepper. Tender bite.
Our top-rated ham, generously seasoned with freshly ground black pepper and with a rich, well-balanced smoke profile.
Carried by grocery stores across Texas, the South and Southwest.Where to buy →
Ships cold in an insulated box — Texas orders Mon–Wed, out of state Mon–Tue. Shipping calculated at checkout.
- Cut
- Boneless, sliceable · Holiday 2–3 lb, Half 3–4 lb, Whole 5–8 lb
- Style
- Cracked black pepper · gluten free
- Prep
- Fully cooked — slice cold, room temperature, or gently warmed
- Best for
- Carving table · sandwiches · brunch
- Made
- Fredericksburg, Texas · USDA inspected
The story
Bold pepper. Tender bite.
Our top-rated ham, generously seasoned with freshly ground black pepper and with a rich, well-balanced smoke profile. Each cut is hand-selected for tenderness and texture, with a balanced pepper crust that holds up across hot and cold serving.
Slice it thin for sandwiches piled high with sharp cheddar and grainy mustard, layer it onto holiday boards alongside aged cheese and cornichons, or serve it chilled with crackers for an easy spread. Fully cooked and built to be sliced — cold or at room temperature is how most people eat it, and it's just as good warmed gently.
Available in three sizes:
- Holiday Ham — 2 to 3 lbs
- Half Ham — 3 to 4 lbs
- Whole Ham — 5 to 8 lbs
Made by Opa's in Fredericksburg, Texas. Family-owned since 1947.
How to heat it
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. Without the bone it dries out faster than people expect — warm it less than you think. Never high heat, never uncovered, never long.
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. Without the bone it dries out faster than people expect — warm it less than you think. Never high heat, never uncovered, never long.
The full guide, every product → How to Heat Our Products.
Keeping it
Unopened
Refrigerate — without exception. Good through the best-by date on the package.
Opened
Airtight in the fridge, 5–7 days.
Freezing
Freeze by the best-by date; good for up to a year.
Questions people ask
How does it ship?
In an insulated box with gel packs — Texas orders Monday–Wednesday, out of state Monday–Tuesday, so nothing sits over a weekend.
Where can I buy it?
Right here — it ships cold anywhere in the U.S. — and at our Deli & Market in Fredericksburg. Grocery stores across Texas, the South and Southwest carry a selection of what we make; Where to Buy shows what each store near you has.
More answers in the FAQ.
Cook with itAll recipes
Ham & Cheddar Sliders with Opa's Boneless Peppered HamPeppered ham and sharp cheddar on Hawaiian rolls, baked under a butter-mustard glaze until pull-apart golden.
Peppered Ham & Arugula FlatbreadPeppered ham over crispy flatbread with fig preserves, arugula, and shaved Parmesan — a twenty-minute appetizer.
Cheesy Ham Roll-Ups with Opa's Boneless Peppered HamPizza dough wrapped around peppered ham and a mozzarella stick, baked under a Parmesan-garlic crust — serve with marinara.
Opa's Green Chile StrataFlour tortillas layered with peppered ham, green chiles, and Monterey Jack, soaked overnight and baked puffed and golden.