What kind of ham am I looking for?

SailorGirl

Well-Known Member
My kids have requested ham for Christmas dinner instead of the usual turkey (or pizza depending on my frazzled scale).

I know for certain that I don't want spiral cut or honeyed, canned or smoked or something that's already cooked that I can just heat up - we had that last year and I threw it out the next day. I'm looking to fix the kind of ham that I think has a bone in it and the slices are kinda dark pinkish in color and it can be sliced thick maybe a little rounded and you can use the bone and the chunks that remain in navy bean soup. It also tastes good with ketchup.

Anyone? TlA!
 

wittykitty

Member
I previously have ordered mine from McKays in Leonardtown, but I ordered only half a ham with the bone included. A whole ham is a very large piece of meat. Their staff has been patient with my questions every single time and I got exactly what I wanted.
 

jazz lady

~*~ rara avis ~*~
My kids have requested ham for Christmas dinner instead of the usual turkey (or pizza depending on my frazzled scale).

I know for certain that I don't want spiral cut or honeyed, canned or smoked or something that's already cooked that I can just heat up - we had that last year and I threw it out the next day. I'm looking to fix the kind of ham that I think has a bone in it and the slices are kinda dark pinkish in color and it can be sliced thick maybe a little rounded and you can use the bone and the chunks that remain in navy bean soup. It also tastes good with ketchup.

Anyone? TlA!
Sounds like you are looking for a country ham AKA Virginia ham or Smithfield ham. Preserved with a dry salt rub and a more intense flavor but much more salty than a brine cured ham.
 

Gilligan

#*! boat!
PREMO Member
Sounds like you are looking for a country ham AKA Virginia ham or Smithfield ham. Preserved with a dry salt rub and a more intense flavor but much more salty than a brine cured ham.
...except that she mentioned "slice thick". Country ham is always sliced fairly thin..."shaved" even. But it's the absolute best ham to make bean soup with, IMHO, so there is that.

Speaking of...will be pulling one down to soak soon. Mmmmm... I used to salt-cure my own up until about 10 years ago. We don't process that many hogs any more. I found a place that cures theirs exactly like I did mine and we buy from them. I can't stand Smithfield's products; spoiled from a lifetime of doing it right "down on the farm" I guess...

https://cliftyfarm.com/product-category/country-ham/
 
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happyazz

Skiing in the clouds
Buy a half corned ham. Wrap it in foil and bake 350 for 20 min. per pound. Check the bone, when it wiggles it is done. Because it is a raw ham it will take awhile to cook, giving you plenty of time to relax and prepare the side dishes. I have also used a corned ham to boil with cabbage and potatoes for St. Patrick's dinner. They should be on sale before Christmas.
 
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