Uncooked, Bone-In Virginia Ham
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Uncooked, Bone-In Virginia Ham

  • Uncooked ham
  • Bone-In
  • Hickory-smoked
  • Aged 4-6 months
  • Sharp, aged flavor
  • One size available
  • In burlap bag
  • Optional wood box
  • Description
  • Price
  • Qty
  • 15.1-16 lbs.
    SKU 001F
  • $129.95
  • Qty
  • 15.1-16 lbs. in wood box
    SKU 001FW
  • $155.95
  • Qty
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  • Details
  • Nutrition Facts
  • Shipping
  • Video
  • Reviews
  • Q & A
  • Store & Cook
Timeless Southern traditions are all the rage for the discerning contemporary palate. Our Grand Champion Virginia Country Ham is dry salt-cured, slow-smoked over hickory wood, then aged 4 to 6 months. The signature rich mahogany color and distinct flavor were bestowed with the National Grand Champion Award in 2011, 2009, 2008, and 2005. Authentic, award-winning Virginia Country Ham can be the star on your table, too. Packaged in a retro burlap bag, it's perfect for gift giving. Wooden gift box also available.

Ingredients: salt and sodium nitrates

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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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: Requires no refrigeration prior to cooking. For peak flavor, prepare within 2 months of purchase. Store by hanging in cool, dry place. If stored longer, ham will continue to dry and become more intensely flavored.

Preparation: Mold on skin of an aged ham is natural and harmless. Remove by washing with hot water and stiff brush. Can be soaked in hot water overnight to remove salt. If you soak your ham, be sure to change water before cooking.
 
Carving: The flavor of aged hams is enhanced by carving into very thin slices. (Thick slices can cause overpowering flavor intensity.) Using a sharp knife, make your first cut on the glazed side of the ham, at hock (small) end. Cut consecutive slices on a 45 degree angle, straight to the bone, keeping slices as thin as possible.
 
Traditional Method: After washing & soaking, place ham in large pan and fully submerge in cold water. Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound (e.g., approximately 5 hours for 12 lb. ham) & or until meat thermometer shows internal temperature of 160 degrees F. Add water as needed to keep ham covered. When fully cooked, remove ham from pan and, while still warm, remove skin & trim fat to 1/4-inch thickness. Glaze ham, if desired.

Baking: After washing the ham cook the ham in a low oven in a covered roasting pan with just a quart of water or after washing and soaking the han you can pour 5 cups of water over ham, place lid firmly on pan and place in pre-heated oven at 500 degrees F. After 15 minutes, turn off oven. DO NOT OPEN OVEN. In 3 hours, re-heat oven to 500 degrees F., bake for 15 minutes & and turn off oven again. (DO NOT OPEN.) Leave ham in oven overnight, or until oven is completely cool. Finally, take ham out of pan, remove skin & trim fat to 1/4-inch thickness. Glaze ham, if desired.

Frying: Cut UNCOOKED ham into slices no more than 1/8-inch thick, wash and trim off skin. Place in skillet with 1/8 cup water, parboil until water is gone. Cook slices over medium heat until slightly browned. (Avoid overcooking, as this will cause ham to become tough.) Frying tends to intensify the flavor of aged ham.

Red Eye Gravy: Remove fried slices to platter. To skillet drippings, add ï¾¾ cup water or water/coffee mixture. Bring to boil and serve with ham slices.
 
Glazing: After skin removal and fat trimming, rub 1 cup of glaze (or brown sugar) over ham, score fat in a diamond pattern, and stub with whole cloves. Bake at 300 degrees F for about 30 minutes, or until lightly browned.
 
Shelf Life (after cooking): 10 days without refrigeration, 8 weeks refrigerated, 4 months frozen.
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