Buy 1 BBQ Meat, Get Another One Free! Click here to learn more.
Bone-In Surryano Ham Free Ground Shipping

Bone-In Surryano Ham

  • European style
  • Ready to serve
  • Bone-in
  • Dry-cured
  • Hickory-smoked 
  • Aged 400 days
  • Chef favorite
  • Description
  • Price
  • Qty
  • Hoof On
    SKU 10247
  • $239.95
  • Currently Unavailable

Log in to access address book

  • Details
  • Nutrition Facts
  • Video
  • Reviews
  • Store & Cook

Named for our hometown of Surry, Virginia, the sumptuous world-class flavor of Edwards Surryano Ham rivals that of imported Italian Prosciutto, Serrano ham from Spain, or German Westphalia. Thanks to Edwards Smokehouse, you can enjoy the same melt-in-your-mouth pleasure of these high-priced imports right here in the U.S.A. without the expense.

Whether you choose bone-in or boneless, this premium-quality Surryano ham offers just the right amount of internal fat from perfectly marbled heritage breed pork. They are hand-rubbed with our exclusive dry cure, smoked for seven days over hickory wood, and aged for more than 400 days to produce their signature mahogany color and rich, distinctive flavor. Meant to be sliced paper thin and served at room temperature with melon, olives, Spanish tapas, bread and cheese (pairs particularly well with provolone and mozzarella). The ham holder shown makes paper-thin slicing a breeze.

15-17 lbs bone-in Surryano

Ingredients: pork, salt, sodium nitrate

Stuffed Quail with Surryano Ham

Bite of the Best honored Surryano Sliced Dry-Cured Ham by selecting it as a FeaturedBite on 11/4/2009. Click here to read the review.
Write a review
Outstanding Ham
Nov 25, 2015  |  By Reid Bechtle
Review star icon Review star icon Review star icon Review star icon Review star icon
It is hard to imagine a country ham could taste this good. I have had hams from numerous producers and the Edwards Surryano stands in a class by itself. A perfect balance of salt, sweetness and smoke make this an American treasure. While expensive by most standards it is a bargain when you consider its European counterparts. If you like great food treat yourself!!!

Jan 12, 2015  |  By romeo montalvo
Review star icon Review star icon Review star icon Review star icon Review star icon
like it better than the iberico by Fermin. Not the pata negra.

Best thing to ever happen
Dec 3, 2013  |  By Vance Woodcox
Review star icon Review star icon Review star icon Review star icon Review star icon
We leave the ham up in the kitchen and it's great to slice you off a piece as you walk by. Incredible flavor, we get one ever fall and it lasts through the winter. Best purchase we make!

Storage: No refrigeration necessary. After slicing, cover sliced area of bone-in Surryano with plastic wrap to prevent the meat from drying out. The Surryano can remain on your ham stand (not included) for display. To store completely, wrap Surryano in meat paper of plastic wrap and store in a cool place.

Preparation: No cooking required. Ready to slice paper thin and serve as a perfect complement to melon slices, olives, Spanish-style tapas...or on bread with olive oil and cheeses such as provolone & mozzarella. For optimal flavor, serve at room temperature.

Shelf Life: Best consumed within 12 weeks.

Email Newsletter

SUBSCRIBE to stay updated as we recover from the fire!
Signup Now →