America's original artisan ham can only be cured within the Smithfield town limits (as decreed by law)! And the traditional handcrafting process has never changed – resulting in a superior lean ham, rich in color and robust in flavor.

Perhaps the most widely known country hams of the United States are those of Smithfield, Virginia, which are processed from hogs fattened on acorns, nuts, and corn. The hams are cured in a dry mixture for 30–37 days, then spiced with black pepper, and cold smoked (at 70–90 °F [21–27 °C]) for another 10–15 days.

Glazed with: Sugar, Honey, Water, Gelatin, Paprika, Dextrose, Spices, and Natural Flavorings. Cured with: Water, Brown Sugar, Contains 2% or less of Salt, Potassium Lactate, Sodium Phosphates, Sodium Diacetate, Sodium Erythorbate, and Sodium Nitrite. Serv. Size: 3 oz(84g), Amount Per Serving: Calories 120, Fat Cal.

They are fully cooked and need just a bit of heating, which saves time in the kitchen. So you can have that mouthwatering, handcrafted Smithfield flavor anytime.

Rich in selenium, zinc, phosphorus, potassium and iron, ham may make a useful inclusion for supporting thyroid function, immunity, bone health and energy production.

Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States.

Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured.

Smithfield, Virginia In 1926, the General Assembly of Virginia passed a law stating that all official Genuine Smithfield Hams must be made within the town limits of Smithfield, Virginia.

Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.

A boneless ham is just that: a ham from which the bone has been removed, after which the ham is tightly pressed into an oval-shaped package. Salt will break down some of the proteins in meat muscle, allowing them to reconnect and link with each other.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing, or curing in the processing plant) must be cooked by the consumer before eating.

In fact, most ham that is sold to consumers is already cured, smoked or baked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture. You can also buy fresh ham, and it would have to be cooked prior to eating.