Daily Feature Glossary Terms

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor. Most often the hams are salted heavily, smoked slowly, and kept in a controlled environment for aging that may be longer than a year. The hams are lean and are most often smoked over hickory and applewood.