A rich brown paste base made with the finest quality cured ham, natural juices and flavors. RC Ham Base is USDA inspected. Prepared, this base has the delicate smoky flavor and aroma characteristic of ham stock. This product is also available with no added monosodium glutamate (MSG).
Prepare stock or seasoning by dissolving product in water. A soup base makes an excellent foundation for creating or enhancing stocks, sauces, and gravies. Use prepared stock to create home-style soups or to enhance pasta or rice dishes. Add this base as a seasoning wherever the flavor of ham is desired. Contact RC Fine Foods for recipe ideas or suggested uses.
Product is packaged in resealable HDPE jars or reclosable pails. Each container has a lot code and "packed on" date.
|Product Number||Package Size||Yield|
|14451||12/1 lb jars||4 gallons/pound|
|14453||6/1 lb jars|
|14455||30 lb pail|
Store in a cool, dry place. Refrigeration is not required, but will extend the shelf life.
8 months (non-refrigerated)
1 year (refrigerated)
Ham with natural juices (pork, water, salt, dextrose, modified potato starch, sodium tripolyphosphate, sodium erythorbate, sodium nitrite), salt, sugar, monosodium glutamate, food starch-modified; hydrolyzed corn gluten, soy protein and wheat gluten (contains safflower oil); flavor (ham flavor (contains pork fat, hickory smoke flavor), lactose (from milk), autolyzed yeast extract, salt, dried yeast, modified corn starch, maltodextrin, gelatin, flavor); disodium inosinate, disodium guanylate, and natural smoke flavor.
Milk, soy, wheat.
Product prepared with water.
|Prepared||Per 100 grams (base)|
|Weight or Serving Size||7 g (1 cup)||100 g|
|Calories from Fat||0||6|
|Total Fat||0 g||0.7 g|
|Saturated Fat||0 g||0.2 g|
|Trans Fat||0 g||0.0 g|
|Cholesterol||0 mg||12.4 mg|
|Sodium||830 mg||11,640 mg|
|Total Carbohydrates||2 g||31.3 g|
|Dietary Fiber||0 g||0.0 g|
|Sugar||1 g||19.4 g|
|Protein||0 g||5.5 g|
|Vitamin A||0%||0.1 IU|
|Vitamin C||0%||0.3 mg|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.