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Virginia Ham (Smithfield) - Smoked Meat
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Virginia Ham (Smithfield)

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description Virginia Ham (Smithfield) Overview

Smithfield ham is a legally defined type of Virginia country ham associated with Smithfield, Virginia. It is made from pork that is dry-cured with salt, aged, and typically smoked, producing a firm texture and intensely salty flavor intended for thin slicing. Under Virginia law, a product sold as genuine Smithfield ham must be processed, treated, smoked, aged, cured, and prepared within the corporate limits of Smithfield.

help Virginia Ham (Smithfield) FAQ

What makes a Smithfield ham legally different from other country hams?

A 1926 Virginia law stipulates that genuine Smithfield hams must be processed and cured within the corporate limits of the town of Smithfield, Virginia. This makes Smithfield ham one of the few American pork products protected by a geographic designation, similar in spirit to European PDO products like Parma ham.

Do you need to soak a Smithfield ham before cooking?

Yes, Smithfield hams are dry-cured and heavily salted, so most people soak the ham in water for 12 to 24 hours before cooking to draw out excess salt. Skipping this step will result in an extremely salty product that overpowers the ham's nuanced, aged flavor.

How long is a genuine Smithfield ham aged?

Authentic Smithfield hams are dry-cured with salt and smoked, then aged for several months at minimum, with premium hams often aged for a year or longer. This extended aging concentrates flavors and creates the signature firm texture and deep mahogany color that distinguishes Smithfield ham from wet-cured city hams.

Are all country hams also Smithfield hams?

No — all Smithfield hams are country hams (meaning they are dry-cured and aged), but not all country hams are Smithfield hams. Only hams processed within Smithfield, Virginia's town limits can legally carry the Smithfield name, while country hams are produced throughout the southern United States.

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