Petite Country Ham 3-4 Pounds

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!

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.

I am from the Eastern Shore of MD. i have cooked and prepared large hams where I’ve had to Soak the whole ham and wash the mold off before cooking it. I grew up eating both sugar cured and sa!t cured hams. This is my fourth petite ham like this just because it's easy and the taste is excellent.The way I prepare is to use an electric slicer like you see in a deli. It's already cooked and I have a medium sized slicer and it works well slicing this paper thin. When you do it that way there's a lot of ham. My wife is not a fan of salt cured ham, but I have two friends who are and we enjoy the very thin slices on warm MD beaten biscuits. The ham also works well cooking lima beans with it flavoring the water...

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.

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.

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 born and raised in Virginia and every Christmas we had a ham just like this one. After reading some reviews on this product, I was a little skeptical whether it would match up to what I remembered, and it did! I’ve realized that the negative reviews on this ham might have been written out of misunderstanding. So, here are my take-aways for anyone considering buying one.1. This is not a main course dish. When they say that this can feed 20-30 people, they’re talking about as an appetizer.2. You wouldn’t want to eat this like you would a large cut of uncured ham. It’s far too salty. For the very best experience, you’ll want to cut paper thin slices.3. The best way that my family has found to enjoy this ham is on freshly baked biscuits with grape jelly and grey poupon mustard. Trust me on that one.

I was very disappointed with the texture, quality and taste of this ham. I heard all my life that Virginia hams were the best though Boar's Head Hams beats them by miles with a scale difference of a 10 to a 1. It is extremely salty and the only way one could make it kinda edible is to boil the flavor and salt out of it. Not recommended.