Doc Cipra

1963-1973

Doc Cipra

1963-1973

In May of 1972 Doc created “The Party Glaze” just in time for summer. The glaze was made with pineapple juice, brown sugar, mustard, and lemon juice.

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Al Fleiner

1973-1977

Al Fleiner

1973-1977

In addition to holding the title of Curemaster, Al served in the United States Army during WWII stationed in the Philippines.

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Les Colling

1977-1990

Les Colling

1977-1990

Les celebrated 41 years making exceptional hams, 13 of which he held the title of Curemaster.

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Art Goembel

1990-2001

Art Goembel

1990-2001

Art began his career curing hams the same year the first Cure 81® Ham was signed and sold by Doc Cipra. 27 years later, it was his signature that adorned every ham.

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Larry Huston

2001-2006

Larry Huston

2001-2006

During Larry’s tenure Hormel® Cure 81® turned 40. Larry used this occasion to introduce several new ham varieties to honor the Curemaster legacy and tradition.

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Rich Chuick

2006-2008

Rich Chuick

2006-2008

Rich was instrumental in helping create unique and premium flavor profiles that would later influence the CUREMASTER RESERVE® small batch line of hams and glazes.

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Brian Hendrickson

2008-Present

Brian Hendrickson

2008-Present

To celebrate over 50 years of the Curemaster tradition and 125 years of ham curing experience, Brian introduced a limited edition batch of hams – CUREMASTER RESERVE® hams.

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The Curemaster Tradition

Our long tradition of ham craftsmanship and our uncompromising attention to detail come together to make our finest ham yet, CUREMASTER RESERVE®. So much extra care is put into each and every one of these hams. Which is why only a limited number of CUREMASTER RESERVE® hams are made each season. Each technique, cut and process that past Curemasters have established meet in the epitome of the perfect ham.



It starts with the perfect ham

Each ham is carefully selected by our current Curemaster, Brian Hendrickson, based on leanness, size, color and tenderness. Only the hams that meet the Curemaster’s high standards made it into this small batch. What happens next is where the magic happens.

Commitment to Excellence

Every Detail Matters

You won’t find hams with flavors this complex anywhere else. From double smoking to using real maple syrup from the hills of Vermont, no detail or ingredient is overlooked. Each small batch ham is cured using a unique brine to distinguish flavor. The difference is in the details, and they’re differences you can taste.

We Never Cut Corners

Smoked to Perfection

Not only does the Curemaster handpick the hams, he handpicks the woodchips that each is smoked with in order to get the juiciest, most flavorful ham possible. Pecan woodchips create a clean flavor that pair exceptionally well with each variety without being too harsh. Each ham is smoked in an open weave net, exposing rich, aromatic pecan wood smoke to the exterior. CUREMASTER RESERVE® Hams are slow cooked for 14 hours and smoked for at least four hours.

A Meal That Will Be Remembered Forever

The World’s Finest Ingredients

The perfect ham deserves to be paired with the perfect glaze. Which is why you’ll see several of the same premium ingredients used to create our hams in the glazes. From Wisconsin cranberries to American bourbon to sugar flakes from France, we found nature’s greatest flavors and perfected them for each ham. While we’ve made ham and glaze pairing suggestions for you, we’re confident any combination would be delicious.

Our Guarantee

After the world’s finest ingredients are paired with exceptional cuts of meat, each ham is inspected by the Curemaster himself, to ensure it’s worthy of both the Curemaster legacy and your special occasion. If you’re not 100% satisfied with your CUREMASTER RESERVE® Ham, we’ll replace it.