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Williamsburg Dry Cured Virginia Country Ham - Half Bone-In Leg
This uncooked, bone-in half ham is a great way to serve a southern ham without committing to a whole 14 lb leg of ham. These milder flavor hickory smoked hams are "a second cousin" to the Genuine Smithfield ham, but the curing process has been shortened to allow for a milder, less salty flavor. These have been aged to perfection for a minimum of three months but are still dry salt-cured to retain that distinctive country-style flavor.
these hams have been dry cured with salt and must be sliced thin to enjoy the full country flavor. Although not as intense as a traditional country ham, this ham is still an acquired taste and is best served with condiments to mitigate the salty flavor.