ENLARGE IMAGE
The Genuine Smithfield Ham
5 star rating
- Salt Cured
- Aged & Smoked
- Fully Cooked
- Best Seller!
The flavor of southern hospitality. Our longest salt cure creates the most robust and savory flavor. An elegant choice for holiday dinners but equally at home on the picnic or breakfast table. America's original artisan ham can only be cured within the Smithfield town limits (as decreed by law)! And the traditional handcrafting process has never changed – resulting in a superior lean ham, rich in color and robust in flavor. The finest in the world! Slice thin! Ham ships frozen and arrives frozen or partially thawed. Refrigerate upon receipt.
Cooked, 13-16 lbs. Serves about 30.
Ingredients:
Dry Cured with Salt and Sodium Nitrate.
Nutrition Facts
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 160, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 75mg (25% DV), Sodium 2490mg (104% DV), Total Carb. 0g (0% DV), *Dietary Fiber 0g (0%DV), *Sugars 0g, Protein 30g, *Vitamin A (0% DV), *Vitamin C (0% DV), *Calcium (0% DV), Iron (6% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Country Ham Glaze:
Ingredients:
Brown Sugar, Sugar, Spices, Corn Starch, Dextrose, Natural And Artificial Flavors.
Nutrition Facts
Serv. Size: ¼ tsp(1.4g), Servings 64, Amount Per Serving: Calories 5, Fat Cal. 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV) Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 1g (0% DV), Dietary Fiber 0g (0%DV), Sugars 1g, Protein 0g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Dry Cured with Salt and Sodium Nitrate.
Nutrition Facts
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 160, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 75mg (25% DV), Sodium 2490mg (104% DV), Total Carb. 0g (0% DV), *Dietary Fiber 0g (0%DV), *Sugars 0g, Protein 30g, *Vitamin A (0% DV), *Vitamin C (0% DV), *Calcium (0% DV), Iron (6% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Country Ham Glaze:
Ingredients:
Brown Sugar, Sugar, Spices, Corn Starch, Dextrose, Natural And Artificial Flavors.
Nutrition Facts
Serv. Size: ¼ tsp(1.4g), Servings 64, Amount Per Serving: Calories 5, Fat Cal. 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV) Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 1g (0% DV), Dietary Fiber 0g (0%DV), Sugars 1g, Protein 0g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
UPON RECEIPT:
Your ham will ship frozen in a sturdy corrugated box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE:
Genuine Smithfield Hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.
HEATING:
Your ham is fully cooked. Further preparation is unnecessary. Just slice and serve. Genuine Smithfield Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.
GLAZING & SEASONING:
Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.
To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
CARVING:
Genuine Smithfield Hams are best carved at room temperature. 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.
SERVING SUGGESTIONS:
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.
Your ham will ship frozen in a sturdy corrugated box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE:
Genuine Smithfield Hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.
HEATING:
Your ham is fully cooked. Further preparation is unnecessary. Just slice and serve. Genuine Smithfield Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.
GLAZING & SEASONING:
Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.
To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
CARVING:
Genuine Smithfield Hams are best carved at room temperature. 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.
SERVING SUGGESTIONS:
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.
Reviews
John Frost | 8 Oct 2020
Memories
I am 71 years old and I can never remember a Christmas without Smithfield Ham. My Father was born and raised in Hampton Va. He moved to Kentucky where he met my mother. Smithfield Ham was already a tradition in his childhood home and after he married Mom my Uncle Jack, who still lived in Hampton, would always send us one in our Christmas box from him. It would soak for a day or so and cook slowly in a long blue porcelain "ham" pan. I can still smell the house. My children grew up on Smithfield Ham and my wife and I continue to order one every Christmas. Thanks for many, many memories.
Jason Brinkmann | 27 Nov 2019
Carrying on Tradition
For over 30 years my grandparents always had a Smithfield Country ham that we would carve off of around the holidays. With their passing in recent years, I am glad to introduce my kids to a fine product that has been part of our family for three, now four generations. Thank you for a quality product. jb
Rebecca Blanchard | 13 Nov 2019
Christmas brunch
I have six bothers and sisters. We lived in Va. Every Xmas morning we had orysters over cooked country ham lightly broiled on a pewter plate. My grandfather slaughtered hogs in the fall in N C. After he died and we moved to Georgia. Mom had Smithfield hams mailed to keep up the tradition. We are a family of forty plus now and we still get your ham mailed and local orysters on same pewter plates since 1964 when we moved to Ga. You are our Christmas tradition!!
RON LANE | 26 Aug 2018
FIRST SMITHFIELD HAM
I AM A SEVENTY SIX YEAR OLD RETIRED BUSINESSMAN FARMER AND RAISED SWINE FOR YEARS. I THOUGHT THAT OUR CURED HAMS WERE THE BEST EVER, BUT A FRIEND GAVE US A SMITHFIELD COOKED BONELESS HAM AND MY WIFE COOKED IT THIS PAST SATURDAY FOR OUR FAMILY. WOW WHAT A SURPRISE THIS HAM WAS TO ALL OF OUR FAMILY. I HAD NEVER SLICED A HAM BEFORE THAT WAS SO EASY AND NEAT. NEEDLESS TO SAY THE HAM LASTED TWO MEALS AND ALL OF THE KIDS AND GRANDCHILDREN WANTED MORE...... WE WILL BE STEADY CUSTOMERS FROM NOW ON AND WILL PASS AROUND THE PAST EXPERIENCE WITH OUR SMITHFIELD HAM TO OUR FRIENDS. YOU FOLKS TRULY HAVE A QUALITY PRODUCT THAT EATS AND MAKES A FINE GIFT TO SOMEONE THAT YOU CARE ABOUT. THANK YOU A VERY SATISFIED CUSTOMER. THANKS AGAIN RON LANE
Denise Joyner Sutton | 18 Nov 2017
Joyner Ham
I'm a descendent of V.W. Joyner. He started the Joyner Ham business; later to become Smithfield Ham. When I was a little girl, we would ALWAYS find a ham soaking in my grandmother's kitchen sink before Thanksgiving day and again, before Christmas day. In my minds eye, I can see that sink now. I remember the bustle of ladies of the family lifting the ham from that white porcelain sink to drain the water and then the turn of the faucet to refill it fresh and gently sit down the ham again to wash away the salt. The process took days. I asked my grandmother once if she remembered the recipe for the ham, and she told me yes. I also remember how much I loved eating that still salty ham at her holiday table while sitting perched on phone books so my head would be above my plate.
Bob Taylor | 9 Nov 2017
Memories
I'm 54. When I was 8-15, we would have Thanksgiving over my Grandparents. The only thing I would eat was the Mashed Tators, corn & Smithfield Salted ham. My 24yr old son has never tried this before. This year, he is going to introduced.
Gail Hoatson | 2 Oct 2017
NOT CHRISTMAS without it
I am 62 - We are from Virginia. We have had one every December every year of my life. (Even when we lived in Europe and Africa.) --- If you are writing a review on this site, you already knew what you were looking for before you visited. BEST HAM -ever!
Seward Anderson | 28 Jun 2016
Dynamite Ham
I go back many years with Smithfield Foods: Joe Luter, the NPD pig and the old stock symbol SFDS. To quote Woody Allen from the movie "Annie Hall,". -- "dynamite ham!"
Ana M. Henson | 23 Apr 2014
Genuine Smithfield Hams
We have bought 2 uncooked smithfield hams in the last 6 months. We have enjoyed the flavor and genuine taste. It is the not the spanish ham we are used to but it the closes thing we have found to the taste and quality of it.
Frank Baldwin | 22 Dec 2013
Nothing like it!
Bought the fully cooked bone in Smithfield ham. It was delivered 2 days later. This is a wonderful ham. My family & I are really enjoying it. Nothing like a Smithfield ham. I recommend highly.
Frank Baldwin | 22 Dec 2013
Nothing like it!
Bought the fully cooked bone in Smithfield ham. It was delivered 2 days later. This is a wonderful ham. My family & I are really enjoying it. Nothing like a Smithfield ham. I recommend highly.
Arthur Slagter | 18 Jun 2013
Still The Best
Or, very best since one in KY decades ago.Unlike some others, Smithfield's salt cure and aging provides a true country ham from which real 'red eye' gravy can be made if one so chooses.
Thank You
Alice Sherwood | 23 Mar 2013
Why Not???
After soaking, degreasing, defatting, baking, broiling, browning, hefting and hacking for 30 years, I finally discovered Smithfield Marketplace's sliced Virginia Ham! I am in heaven and will NEVER cook a ham again in my life. Thank you Soooo Much!
Manuel Celaya | 2 Dec 2012
Not quite but will do...
First time I had this, received it as a gift... we just sliced it as Serrano is sliced, on the ham holder... it is not Serrano, and certainly not Serrano de Bellota... but these Spanish hams setting one back between US$500 to US$1400, makes this US ham taste pretty good! Seriously, it can pass for a Serrano ham (not of Bellota, accorn fed), so don't tell the Spaniards or they will have a fit... so if you like Serrano, or the italian competition, Prosciutto, try this ham... while its not quite there, it will do for most palates.
