Uncooked, Bone-In Country Ham

SKU #001F
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Partake in the full culinary experience of Southern food with the Uncooked Bone-In Country Ham. This dry-cured country ham smoked with hickory wood arrives uncooked. The 210+ day aged cured meat allows you and family members to begin a Southern tradition by cooking a country ham for that special occasion. From fun preparation to enjoying the aroma of the country ham as it's pulled out of the oven, let this dish be the start to a new family tradition. Packaged in a vintage cloth bag, it's perfect for gift giving.

  • Aged 210+ Days
  • Dry Cured and Hickory Smoked
  • Comes in Cloth Bag
  • Uncooked
  • 15-16 Lb
  • About 52 Servings
Uncooked, Bone-In Country Ham

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

How to Cook a Country Ham

Uncooked, Bone-In Country Ham


This ham does not need refrigeration before cooking, but ham will continue to age, creating a stronger, saltier "twang" the longer you keep it in storage. Hang in a cool, dry area. The ham may have mold on the surface. This is normal and should be removed by washing in cold water with a brush prior to cooking. The ham can be frozen for a year, which protects against aging and pests, and also inhibits additional mold formation. Once cooked, however, the ham can be refrigerated for up to a week.


Preheat an oven to 325°F. Scrub ham under cold water with a stiff-bristled brush. Place ham in a roasting pan with the fat side up. Add 4 cups of water, and cover tightly with aluminum foil. Bake Ham in 325°F oven for 4-5 hours or until internal temperature reaches 158°F. Remove the ham from the 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.

To pan fry slices:

Pour a 1/8th cup of water in the bottom of a frying pan over medium heat. Place the ham slices in the pan and cook over medium heat until lightly brown, about 3 minutes each side. If you like, add a little brown sugar (not included) to the surface of the ham slices at the last minute of frying. Avoid overcooking, as this will cause the ham to be tough.


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.


With dressed side up, make first cut straight to bone starting at the 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.

Write a Review


8 reviews
Best contry ham I have found
Review star icon Review star icon Review star icon Review star icon Review star icon Mar 8, 2019
You can not go wrong with this country ham. I was in Williamsburg for Christmas and did not want to head back to Fl without a country ham, so I went looking for one. I found Edwards meats in Surry and decided to take a chance on them. I'm glad I did. Originally being from Va I grew up eating country ham and I can say without a doubt this is the best one I have ever had. It has a mild smoke flavor and not too salty. I soak my slices in water and then fry it in coffee. Yum!!

Real country ham
Review star icon Review star icon Review star icon Review star icon Review star icon Feb 18, 2019
I recently cooked one of these country hams and was totally impressed. I know the smokehouse burned and the hams have been coming from various suppliers which seem to replicate but not quite achieve the old intense flavor. I let this ham cure an extra 2 months , soaked it for about 30 hours and cooked it until 160*.. Wow, what a ham, intense Smithfield ham flavor. I can't seem to leave it alone. So pleased it turned out this good.
William whitehurst

Review star icon Review star icon Review star icon Review star icon Review star icon Dec 12, 2018
Am from Va. and grew up eating this ham. Can't get this in Fl. so I have to order mine online. Luv it!

Christmas Tradition
Review star icon Review star icon Review star icon Review star icon Review star icon Dec 5, 2018
These hams have an exquisite taste. I have ordered 3 hams in the last 5 years (2 years I was not home for Christmas). We always look forward to the ham and sack it comes with. We keep it year round just to remind us how good it smells and tastes. :) Any newbie to a country ham, you HAVE to soak it as recommended or longer. We soaked ours overnight and would recommend to soak maybe 2 nights (with frequent water changes) or 24 hours. It does no good to let it soak in the same water as the water solubility with salt is fixed. It cannot continue to absorb salt. And slice it thin! The cooking and correct preparation is time consuming, but worth it.
Eric Topham

Review star icon Review star icon Review star icon Review star icon Review star icon Nov 23, 2017
Ordered this for my Thanksgiving table and was so excited. Ham was SO salty, even though I soaked it to try to pull some of the salt and then removed the skin and used a sweet glaze. It'll be great for beans and soup.... But way too salty for our taste. Going back to the sweet hams for the next ham. Just not a fan of the country ham.
Owner Response: Hi Dana, we strive to give our country hams that salty bite that's known for southern, dry-cured country hams. That being said, we want to help if you're dissatisfied. Please feel free to reach out to our customer service team at 800-290-9213 and they'll be happy to help make this right. In the meantime, we highly encourage you check out our Sweet Hams. They aren't dry cured with salt like the country hams, and have a mild, sweet flavor.

Review star icon Review star icon Review star icon Review star icon Review star icon Nov 28, 2016
Fantastic tasting ham!!!!

Edwards Uncooked Bone In
Review star icon Review star icon Review star icon Review star icon Review star icon Oct 11, 2016
I sent this ham to my friend in Lexington, Ky last year for Thanksgiving....she has her own special process for cooking ham......and people who came are still talking about how delicious this ham it .......going to do it again this year, but it will be a Pre-Thanksgiving celebration. So very glad you are back in operation after the fire.
Andy j Tuck

Review star icon Review star icon Review star icon Review star icon Review star icon Aug 24, 2016
I bought this ham and had it shipped to a friend in Lexington, KY in 2015. She has her own "secret" to cooking hams. The finished product was served to several self acclaimed ham critics, and was unanimously hailed as the best ham ever eaten......bar none. I love giving this ham to friends across the USA who appreciate good hams, and I just follow the ham with a personal visit....so it's a win, win.
Andy Tuck

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