A ham from a small Missouri company landed on a New Year’s table in South Carolina, and a 78-year-old called it likely the best he’d ever eaten. That’s high praise from someone with decades of holiday dinners behind him.
The same smoked hams show up in grocery stores from Oswego, New York, to WinCo shelves out West. Fans keep pointing to two things: the meat isn’t pumped full of water, and it isn’t overly salty.
I like how a family business can quietly win over strangers hundreds of miles away. No flashy gimmicks required, just ham that keeps landing on Easter and Christmas menus by popular demand.
So who’s behind it, and how has a company with roots in the 1800s stayed in the game this long? The story starts in a river town you can reach in an easy afternoon drive.
A Missouri River Town Where Great Ham Gets Its Start
Frick’s Quality Meats, Inc. calls Washington, Missouri home, a charming town along the Missouri River west of St. Louis. It’s a working meat processor, not a tourist trap, and that’s exactly the appeal.
The company makes smoked hams, ham steaks, sliced deli ham, and other cured meats. Those products travel far beyond Franklin County, landing in grocery stores across the country.
For Missouri families, there’s real pride in that. A small-town operation from our own backyard now feeds holiday tables in New York, Illinois, West Virginia, and the Carolinas.
Washington itself makes a handy day trip from St. Louis or Columbia. The drive follows river country, and the town’s historic streets give you plenty to see before or after you go looking for ham.
I believe places like this deserve more attention than they get. They don’t advertise themselves with neon signs, but they quietly keep old-fashioned food traditions alive.
Think of Frick’s as the backstage crew behind countless Easter dinners. You may have eaten its ham without ever knowing it came from a Missouri river town.
Roots That Reach All The Way Back To 1896
Grover Cleveland was president when this family business reportedly got its start in 1896. That makes the company older than the automobile craze, sliced bread, and just about every grocery chain that now stocks its hams.
Staying in business that long takes more than luck. It takes a product people trust enough to buy again, year after year, for generations of family dinners.
The company describes itself as family-run, and that matters to its fans. One shopper in her seventies specifically mentioned that being a USA family-owned company means a lot to her.
I can’t imagine how many recipes, smokehouses, and holiday rushes have come and gone since the 1890s. Yet the focus on smoked ham has remained the heart of the operation.
History buffs will appreciate that kind of staying power. So many old Missouri food businesses have faded away, which makes the survivors feel even more special.
Grandparents might remember the brand from their own childhood kitchens. Sharing that story with younger family members turns a simple ham into a little piece of Missouri heritage worth passing down.
The Smoky Flavor Everyone Keeps Talking About
Flavor comes up again and again when people talk about Frick’s ham. It’s the single most-mentioned topic among folks who’ve shared their thoughts online, and smoky flavor sits close behind.
One fan said the ham steaks satisfy her sweet tooth while still delivering deep ham flavor. Another praised the hickory sliced ham for getting the smoke level just right.
That balance is tricky to nail. Too much smoke tastes like a campfire, while too little leaves you with plain pink meat and no personality.
Frick’s seems to land in that happy middle ground. The hickory comes through clearly, but it doesn’t bully the natural pork flavor off your plate.
Good luck ignoring a ham like that at a family gathering. Folks tend to circle back for second helpings, then start eyeing the leftovers for tomorrow’s sandwiches.
If smoky, savory meat is your idea of comfort food, this is a brand worth seeking out. It tastes like the kind of ham Grandma might have served, before everything came pre-flavored and over-processed.
Ham That Skips The Extra Water And Salt
Plenty of store hams lean on added water to bulk up the weight. Frick’s fans keep noting that this one isn’t pumped full of water, which is a big reason they stick with it.
One shopper put it bluntly, saying the ham isn’t injected with loads of mystery juices. That kind of honesty in a product earns loyal customers fast.
Saltiness is the other common complaint about ham in general. Here, “not salty” shows up as one of the most popular topics people mention about the brand.
That’s welcome news for older family members watching their sodium. It also means the smoke and pork flavors get a chance to shine instead of hiding behind a salt shaker.
Texture follows along nicely too. A longtime ham eater in her seventies described it as tender, not rubbery, and with hardly any fat.
Of course, every product line differs a bit. One fan found the hickory slices slightly firm and chewy, so personal preference still plays a role, but the overall reputation for clean, honest ham holds strong.
Bone-In Hams Built For Holiday Tables
Easter, Christmas, and New Year’s Day are when the bone-in ham really steps into the spotlight. Frick’s has become a holiday regular for families all over the country.
One family member said her household simply won’t tolerate any other ham at Easter. Another declared it the best ham they ever had after a Christmas dinner, and promised to order again next year.
Tenderness gets plenty of praise. A shopper who served one for Easter 2026 called it the most tender ham she’d ever eaten, all caps included.
The company also offers butt portion hams, boneless half hams, and carver hams. Sizes vary because many products are random weight, depending on the animal they came from.
That variety helps when you’re feeding a big crowd or just a few people. Smaller pieces can get snapped up quickly in stores, so shopping early before a holiday is smart.
Follow the heating directions on the package carefully. Frick’s hams come fully cooked, and the company notes the area near the bone can look different without actually being undercooked.
Ham Steaks For The Cravings Between Holidays
Nobody should have to wait until Easter for good ham. That’s where Frick’s ham steaks come in, offering quick satisfaction without cooking a whole leg.
One devoted family buys the ham steaks to handle frequent cravings between their big holiday feasts. Another fan admitted to being completely addicted to them.
A 1-pound bone-in ham steak earned a permanent spot in one shopper’s regular meal rotation. That size works nicely for a small household or a weekend breakfast for two.
Fry one up next to eggs and biscuits, and you’ve got a classic Missouri farmhouse breakfast. Slice it into cubes, and it slips easily into beans, potatoes, or a pot of greens.
Ham steaks also show up in conversations as one of the most popular products. Fans clearly appreciate getting that signature smoky flavor in a smaller, weeknight-friendly cut.
For grandparents feeding visiting grandkids, it’s an easy win. Quick to cook, hard to mess up, and full of the flavor that made the bigger hams famous.
Sliced Deli Ham And A Surprising Braunschweiger
Sandwich fans, take note. Frick’s packaged sliced ham has won people over with flavor and value.
One shopper found the packaged deli slices cheaper than the deli counter and much better too. She uses them in sandwiches, lunch salads, and casseroles.
Another appreciated the resealable packaging, which keeps lunch meat fresher longer. Small details like that matter when you’re packing lunches all week.
Then there’s the braunschweiger, a surprise hit. A man of German descent who lived in Germany for eight years found it at a Piggly Wiggly in West Virginia.
He was skeptical at first, knowing exactly how it should taste. His verdict was that it tasted authentic to what he enjoyed in Germany, which says a lot coming from him.
That fits nicely with Washington’s German heritage along the Missouri River. Old-world flavors still feel right at home in this part of the state.
Turkey products have also earned fans over the years. One customer has bought Frick’s ham and turkey for more than 25 years, calling the meat smoked to perfection.
How A Small-Town Ham Reached Stores Nationwide
Here’s a fun game for your next road trip. Count how many states have a grocery store stocking a ham made in Washington, Missouri.
Frick’s products have turned up at Schnucks in Pekin, Illinois, and Price Chopper in Oswego, New York. They’ve also appeared at Ingles Market in South Carolina and Piggly Wiggly in West Virginia.
WinCo stores carry several products too, including bone-in portion ham and carver ham. Some items appear seasonally, so availability can shift throughout the year.
Plenty of shoppers discover the brand almost by accident. One family grabbed the last ham on the shelf for New Year’s Day and ended up calling it the best in quite a while.
Another first-timer had never heard of Frick’s before a Christmas dinner. Afterward, she planned to buy it again every time she needed a ham.
That word-of-mouth growth feels very old-fashioned. A family company doesn’t need splashy marketing when the ham itself keeps converting strangers into loyal fans.
Missouri folks can feel proud spotting the name far from home.
Plan Your Weekday Trip To Washington Before You Go
Timing matters here. Frick’s Quality Meats, Inc. keeps weekday hours, Monday through Friday from 7:30 am to 4 pm, and it’s closed Saturdays and Sundays.
You’ll find it at 360 M E Frick Rd, Washington, MO 63090. The town sits roughly an hour west of St. Louis, making it a manageable day trip for many Missouri families.
Keep in mind that it operates as a meat processor first. What you can buy in person may differ from a typical retail shop, so calling ahead before the drive is wise.
Hours can also change around holidays or busy seasons. A quick check saves you from showing up to a locked door after a long ride.
Pair the stop with a stroll through Washington’s historic downtown along the Missouri River. Fall makes an especially pretty time for the drive through river country.
If a weekday visit doesn’t fit your schedule, don’t worry. Plenty of grocery stores carry Frick’s products, so you can still bring that Missouri-made ham home for Sunday dinner.
Why This Old-School Ham Deserves A Place On Your Table
More than a century later, the formula still works. A family-run Missouri company keeps turning out smoky, flavorful ham that people across the country can’t stop praising.
The appeal is refreshingly simple. Good pork, real smoke, no heavy water injection, and a flavor that doesn’t drown in salt.
For older Missouri families, it tastes like the holidays used to taste. For younger ones, it’s a delicious introduction to how ham was meant to be made.
I like that the best compliments come from people who’ve eaten a lot of ham. When folks in their seventies call it the best they’ve ever had, that carries real weight.
Frick’s Quality Meats, Inc. may not be a flashy destination, but it’s a proud piece of Missouri food heritage. Supporting it means keeping an 1890s family tradition alive and well.
So next time you’re planning Easter brunch or a Christmas spread, look for the Frick’s name. Then tag the family member who always carves the ham, because they’ll want to know about this one.
