Learn all you need to know on Cooking and Serving any of our fine Amana products.

Some tips for caring for your quality meats:

• Enjoy your fresh meat products within 3-5 days.
• Smoked hams, chops, turkey, bratwurst, and bacon should be used within 12-14 days for best flavor and texture.
• If not intending to use the meat items within the time specified, freeze. Freeze up to 60 days for best flavor.
• Smoked summer sausages need not be frozen and may be enjoyed for weeks. Refrigerate after opening.

Smoked Ham & Smoked Turkey

Amana Smoked Hams and Turkeys are fully cooked and ready to eat. To serve warm, thaw in refrigerator, remove packaging. Bring Ham to room temperature before placing in the oven. (Less time reheating a cold ham equals less time in the oven to reheat.) Place ham on a rack in a shallow pan with a small amount of water. Cover hams and smoked turkeys with foil, taking special care to completely cover Spiral Sliced Hams to avoid dryness. Heat any of our Amana Hams and Turkeys at the following temperatures and times.

How to heat: Temperature/ Time

Boneless Hams and Ham Filets - 325ºF 14-15 min./lb.
Bone-In Hams - 325ºF 14-16 min./lb.
Smoked Turkeys - 325ºF 12 min./lb.

Oven temperatures may vary and affect heating times. Reheat until internal temperature reaches 135 degrees. Let rest for an additional 10-20 minutes for the juices to redistribute before slicing. **Smaller hams may require less reheating time. **
SPECIAL NOTE: Your smoked turkey may have a pink cast when sliced. This is a harmless characteristic of smoked poultry.

Carving a Bone-In Ham

Put ham on a flat surface, fat side down. Cut a small wedge from the smaller end and make the first cut straight through to the bone. Slant carving knife slightly for each succeeding cut.

Slice down to and partially around the bone. Decrease slant as the slices become larger. Eventually the bone formation will cause you to cut smaller slices at slightly different angles. When finished, freeze or refrigerate bone until ready to use in soups.

Carving a Spiral Sliced Ham

Insert the point of the knife against the bone between the first two slices. Twist the knife around the bone releasing the slices as you cut parallel along the bone.

Iowa Pork

World Famous Iowa Bone-In Pork Chops

Taken from the choicest part of the loin, these thick-cut pork chops are delectably juicy and taste great grilled or broiled. Hand-cut in generous ¾ lb. portions

HOW TO COOK: Allow Iowa Bone-In Chops to come to room temperature before you grill them. Pat pork chops with paper towels, then brush with olive oil. Rub with seasoning of your choice.

Preheat your grill to medium-high or 375°F. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 145 degrees F, turning chops over halfway during grilling. It's okay if your chops are a little pink when you cut them open.

Loosely cover with foil; let rest for 10 minutes before serving.

CHEF'S TIP: Try marinating the Pork Chops for optimal tenderness and flavor.

Smoked Pork Chops

Our Smoked Pork Chops come from the center cut loin and are so tender! Cured, precooked and smoked for exceptional flavor, just heat and serve.

HOW TO PREPARE: The secret to perfect smoked pork chops is not to overcook them! Place chops on a grill for about 2½ to 3 minutes. Turn and grill for an additional 1-1½ minutes. Baste with horseradish jelly and serve.

Breaded Pork Tenderloins

A traditional Iowa favorite from the leanest part of the loin, tenderized twice, and blanketed with a light egg batter and cracker crumb coating.

HOW TO COOK: Breaded pork tenderloins are best deep fried the old-fashioned way. Preheat oil to 375°F. Add tenderloins and fry until golden brown and float to top of the oil. Cook approximately 5 minutes, turning halfway through cooking time. Color and time may vary depending on your oil and fryer; make sure not to overcook. Keep frozen until cooking. Serve with your favorite condiments, bun is optional.

Do you like to use an air fryer? Here is what our air-frying friends recommend: Completely thaw the Breaded Pork Tenderloins on a wire rack. Pre-heat air fryer to 360°. Season before cooking the thawed tenderloin. (Optional) Liberally brush oil or spray oil on both sides of the tenderloin. Spray the basket well. Cook for 10-11 minutes. Check after 5-6 minutes to see how well they are browning. ** Time and temperature may vary depending on the model & type of your air fryer. Follow your manufacturer's recommended directions for your specific air fryer.**

Not a fan of either method? Here are other ways to cook and enjoy your tenderloins. Pan Frying Method: Completely thaw the Breaded Pork Tenderloins on a wire rack. Season to taste. Place skillet on stovetop and add enough oil to cover the bottom of the pan. Pre-heat skillet on medium high. When oil is heated and swirling in the pan, add the thawed Breaded Pork Tenderloin. Reduce heat slightly if needed. Brown on one side 2-3 minutes, flip and brown the other side another 1 ½ -2 minutes. Tip: Make sure there is enough oil in the pan to evenly brown both sides.

Oven-Method Completely thaw the Breaded Pork Tenderloins on a wire rack. Season to taste. Liberally brush oil or spray oil on both sides of the tenderloin. Bake at 350-375 degrees for approximately 20 min, flipping after 10 min. Cook until golden brown on either side.

Stuffed Boneless Pork Chops

These tasty chops are specially cut, pre-stuffed with a country-style seasoned herb dressing and come ready to bake.

HOW TO COOK: Completely thaw before cooking. Dredge Stuffed Pork Chops in flour and brown in oil in a pre-heated skillet. Place in baking pan with a small amount of water on bottom. Cover and bake at 350°F for about 30 minutes or until internal temperature reaches 145°. Optional: Uncover and bake an additional 15 minutes. Oven temperatures may vary so adjust time and temperature as needed.

Boneless Pork Chops and Bacon-Wrapped Boneless Pork Chops

Our Boneless Pork Chops are delicious grilled or baked. Follow these simple instructions for your preferred method. To ensure the best results, do not overcook. Using a meat thermometer is recommended. They are ready to eat when the internal temperature reaches 145°.

HOW TO PREPARE: If frozen, thaw pork chops in the refrigerator. Before cooking, allow them to come up to room temperature, approximately 30 minutes. Brush both sides of pork with an oil and season.

Grilling: Pre-heat your grill setting temperature to medium to medium-high heat. Place prepared pork chops over direct heat and grill approximately 3-4 minutes until you are able to easily turn them over. Brown the second side for approximately 2-3 minutes. Remove from direct heat and continue to cook until the internal temperature reaches 140- 145°. (Approximate cooking time is 20-30 minutes.) Let rest 10 minutes before serving.

Baking: Preheat your oven to 400 degrees. Place prepared pork chops in a baking dish. Place in oven and cook 15 minutes. Remove from oven and turn over. Reduce oven temperature to 350° and continue baking for an additional 10-20 minutes or until the internal temperature reaches 140-145°. Let rest 10 minutes before serving.

Chef's Tip: Secure Bacon-Wrapped Pork Chops together with a skewer or toothpicks to create a "log". Evenly brown bacon on medium-high heat. Reduce heat to medium to medium-low. Separate chops and cook flat for the remaining cooking time, flipping halfway through. Remember to use a meat thermometer for the desired internal temperature of 140-145° to prevent overcooking,

Baby Back Barbecued Ribs

Completely thaw ribs before reheating. We recommend reheating the ribs in your oven or crockpot.

Oven method: Preheat oven to 350° F. Place ribs in a shallow pan, covered with foil until heated through, approximately 30-40 minutes. You may remove foil to caramelize the sauce for the last 15 minutes.

Crockpot method: Use low heat for approximately 3-4 hours, keeping it covered. Add additional sauce if desired.

Amana Bacon

Be your own Bacon Master! Follow any one of these three methods to cook your Amana Bacon. Cooking times will vary depending on the method you choose, and whether you like your bacon crispy or tender. Place cooked bacon on paper towels to absorb excess grease.

The Stove Top Traditional Method:

The most traditional way of cooking bacon is the stove-top method. Place bacon strips in a cold heavy skillet but do not overlap slices. Begin cooking over medium-low to medium heat until the fat begins to render, and bacon loosens from the bottom of the pan. Increase to medium heat and continue to cook, flipping once to desired doneness.

Oven Baked Method:

Preheat your oven to 350 degrees. Place bacon strips on a broiler pan or oven rack in a sheet pan to allow grease to drip away onto the pan below. Cook in oven 10-15 minutes or until desired doneness, flipping once. Watch carefully so not to overcook.

Time Saver Microwave Method:

Place bacon strips atop paper towels on a plate, or use a microwavable bacon pan. Do not overlap bacon slices. Cover with more paper towels. Microwave on high 3-4 minutes or until desired doneness. Change paper towels as needed.

Midwest Beef

Amana Beef is corn fed, specially trimmed and hand-selected, an amazing choice every time! Whether you prefer a tender Filet Mignon, a hearty, richly marbled Ribeye or a flavorful New York Strip, you have the Amana guarantee of superb quality no matter which cut you choose.

Grilling instructions for Filet Mignon, Ribeye Steak, and NY Strip Steak

Thaw steaks in refrigerator overnight, then bring to room temperature before grilling. Season to taste.

COOK OVER A PRE-HEATED GAS GRILL OR A RED-HOT CHARCOAL GRILL: Sear steaks over maximum heat: on a charcoal grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side, then reduce heat to medium. Move steaks to indirect heat and continue grilling using the times listed in the chart below, based on 1" steaks.

Doneness/ 1st Side/ 2nd Side:
Rare 120°-130°/ 5 minutes/ 3 minutes:
Medium 135°-140°/ 6 minutes/ 4 minutes
Well 150°/ 8 minutes/ 6 minutes

We recommend using a calibrated meat thermometer when cooking. Remove steaks from grill or oven 5° to 10° before desired internal temperature. Allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

PRE-HEATED OVEN BROILER - place 2-3" from heat.
Bring thawed steaks to room temperature. Season to taste.
NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed.

Doneness/ 1st Side/ 2nd Side:
Rare 120°-130°/ 6 minutes/ 5 minutes
Medium 135°-140°/ 8 minutes/ 6 minutes
Well 150°/ 11 minutes/ 9 minutes