Virginia ham is a type of country ham, specifically a dry-cured, often hickory-smoked ham originating from Virginia, historically from hogs fed on peanuts. While all Virginia hams are technically country hams, not all country hams are from Virginia. They are known for a long aging process (months to over a year) and a salty, intense flavor.
Virginia ham, also known as country ham, originates much closer to home, first appearing around 1944, in rural Tennessee, Virginia, Georgia, Kentucky and the Carolinas. But country ham is really more about the style of smoking and curing than it is the location.
In most cases, a Virginia ham is another name for a country ham, which is often sold cured but not cooked, although many grocery stores sell cooked ham as well.
Virginia hams, prized for their sweetness, are cut from razorback hogs fed on peanuts and peaches. They are cured, then smoked over apple and hickory wood fires, and hung to age in the smokehouse. Perhaps the most widely known country hams of the United States…
Often considered to be a holiday and Derby tradition in Kentucky, country ham is a type of cured and smoked ham known for its savory salty flavor. Kentucky country hams are typically salt-cured for one to three months, and then aged anywhere from several months to a couple of years, depending on the meat's fat content.
While Virginia ham refers to any country ham produced in Virginia, Virginia-style ham typically refers to hams that are not necessarily made in the state, but are cured and smoked in the traditional way, no matter the geographic location.
Unlike mass-produced hams that are rushed through processing, true Virginia ham undergoes a slow, deliberate curing process. This starts with a meticulous hand-rubbing of salt, sugar, and seasonings, allowing the ham to develop its signature depth of flavor over several months.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.
There are three main types of ham: cured, cured-and-smoked, and fresh. Cured ham is made from the leg of pork that has been preserved either through wet-curing—soaking the meat in a seasoned brine—or dry-curing, where the ham is coated in salt and stored for an extended period.
Processed meat is meat that has been preserved by smoking, curing, salting or by adding preservatives, nitrates and nitrites. Processed meat includes ham, devon, bacon, salami, frankfurts, prosciutto and some sausages such as cabanossi and kransky.
The title of "best ham in the world" overwhelmingly goes to Jamón Ibérico de Bellota from Spain, a luxurious cured ham from acorn-fed black Iberian pigs, prized for its deep, nutty flavor, marbling, and melt-in-your-mouth texture, considered a top gastronomic delicacy alongside foie gras, caviar, and truffles. Other world-class contenders include Italy's Prosciutto di Parma/San Daniele, France's Bayonne ham, and various high-quality country hams like American Smithfield, but Iberico's unique production (free-range pigs eating acorns) sets it apart.
How Much Does Virginia Ham Cost? At the Butcher Shoppe, you can purchase Virginia Ham by the half (Avg. 6 lbs) for $32.50 and a full ham for $55. Prices are subject to change.
The "best" Christmas ham depends on preference, but popular choices involve a sweet, sticky glaze (honey, maple, brown sugar with mustard, cola, or even ginger beer) applied to a quality gammon joint, cooked until tender and served hot or cold, with options like bone-in for flavor or slow-cooked for ease. Top-rated options often feature free-range meat with delicious glazes, like Cola & Maple, Hot Honey, or Whisky & Honey.
Prosciutto is never smoked, like some of its country-ham cousins. The biggest difference between country ham and prosciutto is how they are eaten. Since country hams have always been cooked in the Southern states where they are cured, most country-ham producers do not consider them ready-to-eat meat like prosciutto.
The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor. However, it does have a T-shaped bone inside that can be tricky to carve around. Don't worry about that, though, because we have tips on how to carve ham the right way.
Don't buy the salt injected hams. The label should read “Ham in its own juices.” Make your own glaze. Score the fat on the ham to enhance and amplify the flavor of the ham. Bring the temperature of a fresh ham up to 145-160 degrees.
Iberian ham, or Jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of the Iberian Peninsula, which comprises Spain and Portugal.
What is the difference between a country ham and a city ham?
Curing city ham is a much shorter process compared to country ham, typically lasting only a few days. This brief curing time leads to a milder flavor and softer texture, ideal for those who prefer their meat less salty and with a hint of smoke.
What is the difference between Virginia ham and country ham?
While Virginia ham refers to any country ham produced in Virginia, Virginia-style ham typically refers to hams that are not necessarily made in the state, but are cured and smoked in the traditional way, no matter the geographic location.
Use a very sharp knife and slice paper-thin slices when the ham is cold. Serve slices at room temperature or warm in a microwave or conventional oven after ham has been sliced. To slice, for best results, use a very sharp knife or electric slicer. Start at either end of the ham and make the slice very thin.
Fully cooked Virginia ham at it's best...a Southern tradition! Salt cured for that country homestyle taste... this ham is cooked, ready to serve and ready to eat. Great on a sandwich with lettuce and tomato or between a buttermilk biscuit.
Together with the Virginia dynasty of presidents, this gave the Commonwealth national importance. Virginia is called the "Mother of States" because of its role in being carved into states such as Kentucky, and for the numbers of American pioneers born in Virginia.
