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What Ham to Choose?
Not sure which of our distinctively flavored gourmet
hams your tastes would prefer? Follow this simple guide for great tasting flavor - start to finish.
Our Genuine Smithfield Hams
A long cut ham with the most distinctive pungent flavor and salt content. Best when
sliced paper thin. These hams are dry salt-cured,
slowly hickory smoked, and aged for six months to one year.
Another member of the Genuine Smithfield family of
hams is our Charles Henry Gray "party ham". Sliced across the top "party style" and seasoned with the secret
family recipe. Just heat and serve.
And the Jordan's Virginia Ham - Curing, smoking, and aging is the
same as the Genuine Smithfield Ham - the difference is that after brown sugar is added the ham is baked well-sauced
with wine glaze.
Smithfield & Williamsburg Premium Country Hams
A milder flavor, short cut, hickory
smoked ham that should also be sliced very thin. This too is dry salt-cured, but with less salt content because the
curing process is shortened and aged to a minimum of three to six months.
Smithfield Lean Generation
Pork
Designed for the health-conscious consumer, Smithfield Lean Generation is up to 97% fat free. In
fact, several items carry the American Heart Association HeartCheck Certification.
Smithfield Premium
Pork
These smoked hams are the most tender, with the mildest flavor, and much lower in salt than the dry-cured
country style hams.
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Cooking Information
The dry salt curing process
used for our Smithfield and country hams is a time-honored method of preserving meats that was handed down from our colonial forefathers. The process itself results in a unique tangy taste that distinguishes Genuine Smithfield and Country Hams from the other less salty, milder smoked hams.
For a less salty taste, uncooked hams should be soaked in water for a minimum of 24 hours before cooking, changing water often. But remember, even after soaking, Genuine Smithfield and Country Hams will continue to have a salty taste.
In case of mold on your uncooked hams or bacon, simply wash in hot water and scrub mold off with a stiff brush before cooking. Like fine aged cheese, dry cured hams and bacon tend to mold under certain conditions.
If you are not sure how to cook your ham, please see one of our sets of cooking instructions below.
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