Whole Country Ham Boneless

Surry Farm Cooked, Boneless Country Ham is carefully prepared and has been dry-cured by hand, classically smoked with hickory wood, and aged 90-plus days to achieve its great flavor. In the time-honored style of the Native Americans, settlers and farmers before them, S. Wallace Edwards and Sons processes each ham by hand as it goes through the stages of curing. The very finest hams are selected and hand-rubbed with salt. They remain in the curing room under controlled temperatures until the desired amount of salt has been absorbed. Excess salt is removed by washing and the hams are then pepper-coated and ready for hanging in the smokehouse. Many days of cool hickory smoke are required to give these hams their rich mahogany color. They are then allowed to hang undisturbed for aging until they develop that real Virginia flavor. This incredible ham is an excellent addition to any feast, and take the hard work out of your celebration planning. Since the ham is boneless and fully cooked, there's no need to worry about spending hours preparing a beautiful meal. Simply carve thin slices and serve at room temperature.