Petite Country Ham 3-4 Pounds

THIS is the ham we've been looking for for years. So glad I went with the 5 star reviews and ignored the lower ones. We used to get Jordan hams, dry, salt cured that were these delicious Virginia hams of the south but couldn't find them anywhere. Not dinner hams, but sliced them paper thin and serve on biscuits, ciabatta or crackers. So happy with this as I also sent one to my nephew telling him we are both guinea pigs to see if these are the ones. Delicious. So happy I finally found them, although not as salty as I remember but that flavor is undeniable.

The ham was the protein centerpiece of a small Thanksgiving dinner. I removed the ham from the cryovac and all looked normal. This ham is labeled as cooked and ready to eat but I wanted to heat it up for service. I carefully wrapped it in foil and heated it at 325 degrees for approximately 50 minutes. Using a IRT, I "temped" it and it was right at 135 degrees. Placed it on the cutting board and let it rest for about 5 -10 minutes. Placed it flat end down and prepared to slice it for service. As per directions, I was attempting to slice very thin. As the heated ham started to cool it also started to unravel? It did not appear to be a whole part of shank meat. It completely separated and left a small piece of ham in the center while the remainder unwrapped into a flat piece of meat. I apologize for not taking a picture but I was still believing all was well. Slicing across the grain as best I could and it was still a fatty mess. I managed to get a few pieces ready for service and I decided to taste test a smaller piece off the cutting board. Terrible taste and too salty to be palatable. I served it. I should have pitched it. In the trash. I "chunked up" the remainder (which was about 75% of the ham) and decided to use it for ham soup. (Yeah, a darn expensive soup at over sixty bucks for the ham!) I'm only now reviewing this because the ham also ruined ham and Navy bean soup. I had never experienced a failure to make ham soup out of leftovers prior to this! There was zero amount of water I could've added to my soup to save it. A total holiday disappointment for sure.

Definitely not what I expected in a traditional country ham. I unpacked the ham on Christmas Day and was immediately blasted by an off putting foul smell. We received the ham on December 7 and kept it in the refrigerator. Very disappointed with this item. The ham wasn’t salty and was not dry at all. It was moist and not dry. So much for a Christmas ham. We contacted the seller and he was very apologetic and immediately sent us another ham which was perfect! I would definitely buy from this farm again. The seller was so nice and cordial!

Don't let any negative reviews steer you astray. This is the classic Virginia cured ham as described. If you have never had it before, think of it like like "southern style" prosciutto. A delicacy. Too salty for a main course, but fantastic in biscuits, sandwiches, as a side - and use it to flavor in all manner of soups and stews. The salty flavor is part of the appeal. Yes it is more expensive than a conventional ham, but a little goes a long way and it is a unique culinary tradition.

Many complaining about ham being salty. That’s what a Virginia ham is know for.It’s not a full shank so it is somewhat pieced together and can seperate sometimes.You don’t heat it. It’s fully cooked. Easiest to slice when refrigerated cold.If you can find beaten biscuits, that’s what this is for. Been eating Virginia hams in general all my life. I know what I’m talking about.

I was hoping to order a hunk of ham that was very salty, tough, and suitable for long term storage without refrigeration.Other reviewers have complained about the “saltiness” of this ham, but the one I received was closer to a deli ham in saltiness- not salty at all, not salty like the previous “Smithfield” type hams I have bought.Like a deli ham, it was moist, easy to slice, and required immediate refrigeration. I know that sounds good to fans of canned hams (or spiral cut honey glazed), but this is NOT what I expected to receive, for the cost. If ordinary ham is your thing, just buy some at the store.Although I was very disappointed, it was tasty. I’m really not sure what to do with it since the only ham I really like is the dry, salty, Smithfield ham. I’m sure I’ll think of something, as I continue my search for the genuine Smithfield type ham.

We ordered this ham for Christmas dinner to honor my husband’s grandma (born and raised is Virginia) who always made country ham for the holidays. He said it was as close as we could get to her ham and took him down memory lane. All of our guests loved it as well, even tho they weren’t used to the saltiness of a true Virginia ham. The quality, flavor and tenderness of the meat was great. Will definitely order again and will be our new Christmas tradition!

Way too salty! When I complained to the company I was told "A trick to make it less salty & more moist, to your taste, is to soak the ham in tap water and change the water every 30 minutes. Do this 3 or 4 times. This helps remove some of the salt that is in the ham.You should not cut the ham in chunks. We recommend that you slice it paper-thin or shave it thin,..." The ham was too salty, tough and dry. It was thrown out. The company refused to acknowledge that this was a problem, stating that this is how it is supposed to be. I will never buy it again, and don't recommend it to anyone else. This was too much money for a gift that had to be discarded.