Smithfield - Olde World Uncooked Country Ham, Bone In, Price Includes Shipping

Frequently bought together:


Smithfield Traditional Salt Cured Country Ham
Aged and Smoked, Uncooked, Bone In
A Cloth Bag Ham
Ships frozen in a Sturdy Corrugated Box. 
Price Includes UPS Standard Shipping
Our mild cure country ham is smoked and coated with black pepper. Surface mold is also common and is in no way injurious (like fine cheeses mold in the aging process). Preparation instructions for soaking and cooking methods are included. Comes in a traditional cloth bag. Refrigerate upon receipt.
15-17 lbs. Serves about 36.

PLEASE NOTE these ham slices have been dry cured with SALT and are sliced thin to enjoy the full country flavor. Country Hams are salty and are not appropriate for everyone's taste.

Use a stiff brush to remove surface mold if present. This mold is in no way injurious. Aged hams, like aged cheeses, mold in the process. Preparation instructions for soaking and cooking methods are included.

This product is shipped by UPS directly from Smithfield. UPS delivers Mon - Fri. Items ordered together may be shipped separately. If Express Delivery (2 transit days after processing) is required or desired, it needs to to be selected on the drop down bar on this page when ordering. This will add $15.00 to shipping. Next Day Air and 3 Day Select shipping are not offered for this item. We ship only to the continental U.S. which excludes Alaska and Hawaii.

If you are also ordering items that do not include shipping, shipping charges and method will only apply to these items.

Cook and Care:
Your ham (in a traditional cloth sack) will ship frozen in a sturdy corrugated box. Refrigerate upon receipt.
Refrigerate upon receipt. Surface mold is common on uncooked salt cured hams and can be scrubbed off prior to the cooking process.
Preparation prior to cooking - Uncooked Country hams require soaking before cooking since these hams are salt cured. The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham). Country Hams have a shorter curing period and are considered milder than Genuine Smithfield Hams, but will still be salty and dry by nature. Soak Country Hams 24 hours or longer. Changing the water every several hours during soaking will aid in drawing salt from the ham. After soaking, wash ham thoroughly in warm water. Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. Mold is a common and natural occurrence on aged hams (just like fine aged cheeses), denotes proper curing, and does not affect the taste or quality.
Oven Cooking - Wrap in heavy duty aluminum foil, forming a vessel with the bottom layer. Place in a large roasting pan for support. Add 4 to 5 cups of water within the foil and carefully join the edges of the aluminum foil making sure the edges are closed. Preheat oven to 300°F and bake approximately 3 hours or 20 minutes per pound. Using a meat thermometer, check for a 163°F internal temperature in the thickest part of the ham. Remove ham from oven when correct internal temperature is reached and let cool to room temperature for one hour. Remove skin and fat as desired.
Water Cooking – Place ham skin-side down in a roasting pan large enough to cover ham and fill with cool water. Bring water to 190°F (not quite simmering). Cook to 163°F degrees internal temperature (or about 25 minutes per pound), adding water to keep ham covered. Remove ham from water when correct internal temperature is reached and let cool to room temperature for one hour. Remove skin and fat as desired.
If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in a 400°F oven until brown (approximately 15 minutes). Or to add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.
Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.
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