Smithfield Salt Cured Country Hams

The Genuine Smithfield Ham is America’s original artisan ham – dry salt cured “country style” and aged for 6-12 months. There is no comparison to the robust flavor of a Luter’s Artisan Genuine Smithfield Ham. No other hamcan be called a “Genuine Smithfield” unless it is made in the town limits of Smithfield, Virginia and made according to the strict guidelines set forth many years ago. And there are actually laws to govern this. But what you will notice most is the longer shank and the stronger flavor due to the curing process – which involves hand rubbing with salt, coating with black pepper, and curing for up to a year. Combined with gentle hardwood smoking, this process yields a ham with the rich smokehouse flavor we often call “The Grandaddy of Country Hams”. Enjoy!

Genuine Smithfield Ham

UPON RECEIPT: Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Genuine Smithfield Hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Your ham is fully cooked. Further preparation is unnecessary. Just slice and serve. Genuine Smithfield Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.

To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Genuine Smithfield Hams are best carved at room temperature. With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.

SERVING SUGGESTIONS: Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Country Ham

Smithfield Old Woeld Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months – a process used by the Indians and Colonial Virginia settlers. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste. This shorter shank ham is often referred to as a “cousin” to a Genuine Smithfield.

Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Further preparation is unnecessary. Your ham is fully cooked. Just slice and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.

To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Country hams are best carved at room temperature. With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.

SERVING SUGGESTIONS: Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Spiral Sliced Country Ham

Spiral Sliced Country Ham
UPON RECEIPT: Your ham will ship frozen in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Partial thawing will occur in transit. Please refrigerate upon receipt.
THAWING: Allow approximately 5 hours per pound to thaw in the refrigerator.

STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.

HEATING: Further preparation is unnecessary. Your ham is fully cooked. Simply remove the slices and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.

GLAZING & SEASONING: This ham is not glazed. To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.

CARVING: Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. To remove the final section, cut down to the right, and parallel to the bone until the section is free.

SERVING SUGGESTIONS: Best served as a party ham or as the focus of a buffet. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Deli Style Country Ham
Your ham will ship in a sturdy corrugated gift box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
STORAGE: Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen.
HEATING: Further preparation is unnecessary. Deli-style Country Hams are fully cooked, best sliced THIN, and served chilled or at room temperature.
CARVING: Your ham is boneless and deli-trimmed for less waste and more convenience. Slice THIN with a very sharp knife or meat slicer. Deli-style hams are best when sliced cool.
SERVING SUGGESTIONS: Best served thinly sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for sandwiches, biscuits, or chopped for salads and omelets. Use the leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.