It's become an American tradition to serve ham for the Easter holiday, so doesn't it make sense to serve a ham built on the American dream?

The Van Gilst, DeBruin, and Rozenbloom families banded together over 100 years ago when they immigrated to America from Holland and decided to raise only one breed of pig: the Duroc. The Duroc has been an American breed for 175 years, and while it is a challenge to raise, the tender, juicy ham and bacon it produces is well worth the effort.

Their hogs are fed a diet of soy beans and corn that come from their own farms and are never given hormones or antibiotics, so that you can be assured the ham and bacon they produce are all natural.

Vande Rose's commitment to quality does't end there. They cure their hams as long as a week in their own rubs and brines, then slow smoke them over real applewood. The result is the seasonings are locked in, and the ham retains its thick, meaty texture and buttery flavor.

Some ideas for preparation/presentation:

• Check our grocery department to learn more about our featured raw honeys. A crisp, golden glaze on those juicy slices of ham will bring tears to your family's eyes.


• Check our dairy page to learn more about our French sauces. A succulent cut of Vande Rose ham served with tangy béarnaise is magnificent.