Ham - Country Cured, Aged, and Smoked - Fresh for Months

We originally offered a country ham from Edwards Virginia Smokehouse. Due to a tragic fire that completely destroyed their facility, we had to substitute - but when Edwards rebuilt, we switched back!

Chef Daniel Asher of River and Wood loves this ham. This ham combines the robust flavors of salt, sweet and smoke -but it is only very mildly salty unlike other Kentucky Country Hams. It's dry cured by hand with salt, brown sugar, and black pepper. It's also classically smoked with hickory and aged four to six months.  Slice thinly, and be prepared for a table of happy diners. With many of the characteristics of the most glorious prosciutto-style hams, Logan Ward (Garden and Gun, Dec10/Jan 2011) believes "the backwoods staple is just as likely to show up...in white-tablecloth restaurants in New York and San Francisco as it is tucked between dinner rolls at a wedding reception in Richmond."

See more about these hams, their history and preparation ideas at our recipes blog

Daniel Asher, head chef and owner at River and Woods