Ham - Country Cured, Aged, Cooked and Smoked - Fresh for Months - Boneless 9 Pounds
Edwards Virginia Smokehouse
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 Linger and Root Down loves this ham so much that it remains on the menu almost year-round. 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. Since it's boneless and fully cooked, this Country Ham provides plenty to eat while allowing you less time in the kitchen and more time with friends and family. 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."
This ham has "wowed" everyone who tries it. If you are worried that it seems a bit too expensive, remember that it is 9 pounds of great ham (no bone) that I have kept refrigerated and eaten from for 90 days now. It has served 6 parties and it a staple at weekend breakfasts. It is cured!
Compare at $124.00 to Williams Sonoma 7 Pound Ham at $139.95