Uncooked Genuine Smithfield Ham With Bone-In (16-19 lbs.)

I have been craving salty country ham since I left Richmond, VA. This ham was BIG. Soaked it for 4 days and it was perfectly salty after backing. I will do 2 things differently next time. First, I will put a glaze on the ham at the end of the cooking time........a little sweetness would make this ham over the top!!! And second, I will buy the precooked spiral sliced ham next time to save myself the time of soaking and cooking for 5 hours!!! It will be worth the extra cost to me.

We and our guests had wanted to try an authentic Virginia ham. We ordered a Smithfield (large, bone-in). The ham was 15 pounds (advertised as 13-15 pounds). If a ham can be beautiful, then this one was, as we pulled it out of the oven. We chose to use the 2nd recommended preparation method which was to soak for 24-36 hours and then roast. The 1st recommended preparation method was to soak and then prepare in a steam pot (something you would see on a buffet line somewhere). The ham was delicious, but very salty. If I had to do it again, I would have soaked longer and changed the soaking water several times. We are using leftovers in beans and in potato soup and letting the meat do the salting of the dish.

Absolutely delicious - if you're from the SOUTH. The folks in the NorthWest think it is way too salty. I did soak this ham for three days emptying the water twice a day. Baked it like I always do. The two of us from the South loved it. IF you're Southern and love Country Ham, it's the BEST!

It was delicious. Old fashioned goodness at it's best.

This was on my bucket list. Now checked off. It is OK to eat, but probably better as a dead blow sledge.