Smoke Stacker
Honey Baked Ham Company

Honey Baked Ham Company

4364 Piedmont Ave, Oakland I-94611-4768, United States, 94610

Soup • Ribs • Delis • American


"Very disappointing service, I made a reservation and arrived a few minutes after open, after waiting patiently in line we were met with very poor service. The ham pulled for us was leaking so much in the few seconds on the table it had leaked puddles,when we asked for another ham we were told that wasn't possible since we had a reservation whatever was pulled was what we hadto take. Following this ridiculous response we insisted that we be given one that was not actively leaking all over. We thenwaited another 10 minutes for a manager, during which we observed other sales staff being far more helpful offering othercustomers selection of different hams and turkeys pulling different items and allowing them to pick. When a supervisor finallycame she tried to explain that the reason they were unable to help us is because we had a reservation. I'm not sure what kind ofservice this is but I would recommend a different location, if I'd not tried the product previously I would of just walked out. Moving forward I would opt for another location or product all together. I strongly encourage the management here to take intoconsideration better customer service or risk loosing substantial business especially with the upcoming holidays, thereservation i would assume is to help the location plan but apparently patronsare better off just showing up as there is nobenefit to making a reservation at all."

Honey Baked Ham Co.

Honey Baked Ham Co.

272 State Road 312, Saint Augustine, FL 32086, St. Augustine, United States

Cafe • Delis • American • Sandwiches


"When you buy a ham from the grocery store, it's still sealed in its factory packaging. But with a handcrafted ham, it has been removed from its original packaging and is susceptible to cross-contamination. Bacteria multiply fastest between 40°F and 140°F—this range is commonly referred to as the Danger Zone, and they can double in number in just 20 minutes. To apply a special glaze, these hams must be taken out of cold storage, opened, and glazed in the kitchen. They are then left out for a while to cool before being wrapped and returned to cold storage. With the holiday rush, the coolers are opened more frequently by kitchen staff, putting the food at risk. When it’s your turn at the counter, a ham is pulled out, exposed again for your inspection (and possibly handled by other customers before you). To top it off, as you finalize your purchase, the associate advises against heating your ham before serving, recommending that it sit out at room temperature for about half an hour. Doesn’t that seem contradictory? In contrast, when you go to the grocery store, your ham remains in its untouched factory packaging and hasn’t been taken out of cold storage. It should also carry a USDA inspection label warning against foodborne illness, advising you to heat it to a minimum of 140°F. Ultimately, the choice is yours, but I certainly know which ham I’m NOT serving to my family and guests!"