Smithfield hams are a holiday tradition in Virginia, and where else to shop for them but in Smithfield, Virginia itself!
Smithfield hams are trademarks of Southern hospitality. These hams are salted and dry cured, slowly smoked with hickory, and aged. They are best sliced paper thin and go great with dainty biscuits. State law in Virginia and USDA regulations both require that the “Smithfield” designation be limited to hams produced there.
Smithfield celebrates its three centuries of ham history at the Isle of Wight County Museum just 73 miles from Richmond. Admission is free.
From there check out Darden’s Country Store where you can tour a real family smokehouse. Plan to have lunch or dinner at one of the many restaurants that feature Smithfield ham. And don’t forget your ham! Darden’s has them or you can go by the Genuine Ham Shoppe in downtown Smithfield.
Come Saturday, November 20, the Olde Town Curb Market’s “Thanksgiving” specialty event will be held from 9 a.m. to noon in Smithfield, and it’s no small event, a shopper’s paradise.
The intense flavor of Smithfield hams comes from the curing and aging process. The mold is harmless. Just scrub the uncooked ham with hot water and a stiff brush. You’ll want to soak it overnight or even 24 hours or longer to remove salt, depending on your taste, changing the water a few times.
To prep the ham, soak it overnight or longer to remove salt, changing the water a few times. Use a stiff brush to scrub off the harmless mold.
For cooking directions, check out my article:
