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Uncooked, Bone-In Country Ham
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Uncooked, Bone-In Country Ham

SKU 001F
Availability: Out of Stock
  • Uncooked ham
  • Bone-In
  • Hickory-smoked
  • Aged 4-6 months
  • Sharp, aged flavor
  • One size available
  • In cloth bag
  • Serves 52
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Partake in the full culinary experience of southern food with the Uncooked Bone-In Country Ham. This country ham, which is dry cured, smoked with hickory and aged 4 to 6 months, arrives uncooked and ready for you and family members to begin a southern tradition; cooking a country ham for that special occasion. From preparation to the aroma of the ham as it's pulled out of the oven, let this country ham be the start to a new family tradition. Packaged in a vintage cloth bag, it's perfect for gift giving. Serves 52.

Ingredients: ham, salt, brown sugar, sodium nitrate, black pepper and sodium nitrite.

This is a non-perishable product. No refrigeration is required during or after shipment.

Shipping & Delivery Information
Shipping charges are additional to merchandise prices. We ship via UPS, which requires a street address for delivery. For this reason, we cannot ship to P.O. Boxes. Also, we do not accept C.O.D. orders. All products shipping to Alaska, Hawaii, or Puerto Rico must ship by Second Day Air.

How are shipping charges determined?
We calculate actual UPS shipping charges based on the shipping method, the weight of the product, and the zip code the product is shipping to. If you purchase several products to ship to the same address, the total shipping charge will likely be different than the estimated charges for each individual item, because the items can be combined into a single shipping container.

What shipping methods are available?
Standard Ground shipping is the least expensive. See the UPS transit days map below to estimate the number of delivery days required. Expedited Shipping (Next Day Air and Second Day Air) is an option for any product if you need a guaranteed delivery date. You will be able to choose your preferred delivery date during the Checkout Process and see the estimated shipping charges and transit times for each Shipping Method.

More questions about shipping?
Please call our toll-free Customer Service Help line at 1-800-290-9213 between 9-5 (Eastern Time) Mon-Fri.

UPS Transit Map

How to Cook a Virginia Country Ham

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Christmas Ham
Aug 11, 2015  |  By Dan
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We had 7 relatives for Christmas holidays. I cooked a bone-in ham and it was fabulous. I soaked it in water for a day and then cooked it in a convection oven. Wow! The best ham I ever had.


Amateur cook, lifelong enjoyer of country ham
Dec 2, 2013  |  By Kevin
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Growing up in Eastern Kentucky, I have been enjoying traditional country hams from many sources for over 50 years, and only recently cooked an Edward's of Surry. It is guide probably the best I have tasted of over two dozen different hams sampled over the past 20 or so years. I de-brined it for 72 hours, changing the water every 12 hours, and cooked using the Alton Brown method. It was fantastic, not too salty but with a very complex and balanced country ham taste. We just bought another for serving to our Christmas guests later this month, and are confident that they will enjoy it as well. A very good an accessible ham at a good price.

STORAGE: For best results do not keep more than 2 months. Ham does not need refrigeration before cooking, but ham will continue to age and may become too highly flavored. Hang in cool dry area. Ham may have mold on surface—this is normal and should be removed by washing in cold water with brush prior to cooking.

COOKING: Scrub ham under cold water with stiff-bristled brush. Place ham in roasting pan fat side up, add 1 qt. water, and cover tightly with aluminum foil. Bake in pre-heated 325°F for 4–5 hours or until internal temperature reaches 158°F. Remove ham from oven, remove foil, and let ham rest for 15 minutes. Place ham on cutting board and trim all excess skin, leaving 1/4 inch of fat. Carve or glaze as directed below.

FRYING: Heat skillet to 350°F or medium high. Sear ham slices by frying vigorously for 2 minutes on each side.

GLAZING (optional): Score fat-cap of cooked, trimmed ham in 1/2 inch crosshatch/diamond pattern, 1/4 inch deep. Rub ham with 1 cup of brown sugar. Stud with whole cloves, and return uncovered ham to a 425°F oven for 12–17 minutes until glazed. Remove from pan and carve as directed below.

CARVING: With dressed side up, make first cut straight to bone starting at small end. Use a sharp knife and carve paper thin slices at 45° angles to the bone. Store cooked ham in the refrigerator for up to 3 weeks or in freezer up to 3 months.
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