Smithfield hams represent a rich culinary tradition rooted in the heart of Virginia. Known globally for their deep, smoky flavor and meticulous curing process, these hams are often the centerpiece of holiday feasts and family gatherings. However, because Smithfield offers several distinct varieties—ranging from the iconic Genuine Smithfield Country Ham to the modern and convenient spiral-sliced versions—knowing exactly how to prepare them is essential to achieving that perfect balance of salt, smoke, and sweetness.
Understanding the specific type of ham you have purchased is the first and most critical step. A Genuine Smithfield Ham is a dry-cured product that requires significant preparation, including soaking and simmering, whereas a spiral-sliced ham is typically fully cooked and only requires gentle reheating. This guide will walk you through the nuances of each variety, ensuring your next meal is a resounding success.
Preparation and Cooking for Genuine Smithfield and Country Hams
The Genuine Smithfield Ham is a legendary product, aged for months and cured with a heavy coat of salt. Because of this traditional preservation method, the ham is incredibly salty and quite firm. You cannot simply take this ham out of the package and put it in the oven; it requires a process known as “leaching” to reduce the salt content and rehydrate the meat.
The Essential Soaking Process
Before any heat is applied, you must soak your country ham. This step is not optional unless you prefer a meat that is nearly inedible due to saltiness. Begin by placing the ham in a large container—a clean bucket or a deep roasting pan works well—and covering it completely with cold water.
For a standard Smithfield Country Ham, you should soak it for 24 to 36 hours. If you have a Genuine Smithfield Ham (the long-aged, darker variety), a full 36 to 48 hours is often recommended. During this time, it is vital to change the water every 4 to 6 hours. Each change of water carries away more of the surface salt and penetrates deeper into the muscle fibers. Once the soaking is complete, use a stiff kitchen brush to scrub the ham under warm running water. This removes any excess pepper or surface mold, which is a natural byproduct of the aging process and perfectly safe to wash away.
Simmering to Perfection
After soaking, the most traditional way to cook a whole country ham is to simmer it. Place the ham in a large pot, skin-side down, and cover it with fresh water. You can enhance the flavor at this stage by adding a cup of apple cider, a few tablespoons of brown sugar, or even a splash of ginger ale to the water.
Bring the water to a very gentle simmer—do not let it reach a rolling boil, as high heat will toughen the meat. A temperature of 180°F is the goal for the water. Cook the ham for approximately 20 to 25 minutes per pound, or until the internal temperature reaches 160°F. Once finished, allow the ham to cool slightly in the cooking liquid. This helps the meat remain moist. While still warm, you can carefully peel away the outer skin, leaving a thin layer of fat that can be scored and glazed in the oven for a final touch of beauty.
The Oven Method for Country Hams
If you prefer to bake your soaked country ham rather than simmer it, you must use a method that traps moisture. Wrap the ham tightly in heavy-duty aluminum foil, creating a vessel that can hold liquid. Add about 4 to 5 cups of water or apple juice into the foil pouch before sealing it completely.
Preheat your oven to 325°F and bake the ham for about 20 minutes per pound. The goal is an internal temperature of 160°F. Some traditional recipes suggest a “start and stop” method where the oven is heated to 500°F for 15 minutes, turned off for several hours, and then heated again, but the low-and-slow 325°F method is generally more reliable for modern home cooks.
Heating Instructions for Smithfield Spiral Sliced Hams
For many, the Smithfield Spiral Sliced Ham is the preferred choice because the hard work of curing and slicing has already been done. These hams are fully cooked and are designed to be served either cold or gently warmed. The biggest mistake people make with spiral hams is overcooking them, which leads to dry, tough meat.
Gentle Reheating in the Oven
To warm a spiral-sliced ham without drying it out, preheat your oven to 275°F. Remove the ham from its packaging, being sure to save any juices that were in the bag. Place the ham cut-side down in a roasting pan. Pour the reserved juices over the top, then cover the entire pan tightly with aluminum foil.
Heat the ham for approximately 10 to 12 minutes per pound. You are only looking to reach an internal temperature of 135°F to 140°F. Because the ham is already sliced, the heat penetrates quickly. If you leave it in too long, the edges of the slices will begin to curl and lose their juice.
Applying the Glaze
Most Smithfield spiral hams come with a glaze packet. To use it, remove the ham from the oven about 10 to 15 minutes before it finishes heating. Increase the oven temperature to 425°F. Carefully unpack the glaze and brush it over the surface of the ham, ensuring it gets between the slices. Return the ham to the oven, uncovered, for about 10 minutes or until the glaze is bubbly and caramelized. Let the ham rest for at least 15 minutes before serving to allow the juices to redistribute.
Tips for Serving and Storage
Whether you are serving a salty country ham or a sweet glazed spiral ham, presentation and temperature play a role in the flavor profile.
Slicing and Temperature
Country hams should always be sliced “paper-thin.” Because the flavor is so intense and the salt content is high, thick slices can be overwhelming. A very sharp carving knife is essential. Conversely, spiral-sliced hams are already cut to a medium thickness, making them ideal for sandwiches or as a main course.
Both types of ham are arguably best served at room temperature. If you have heated your ham, let it sit on the counter for a while before the meal begins. This allows the fats to soften and the full complexity of the smoke to come forward.
Storing Your Leftovers
Smithfield hams have excellent shelf lives. A whole, uncut country ham can hang in a cool, dry place for weeks, but once it is cooked, it must be refrigerated. Leftover cooked ham will stay fresh in the refrigerator for up to 7 days when wrapped tightly in foil or stored in an airtight container.
For longer storage, ham freezes beautifully. Slice the remaining meat and wrap individual portions in plastic wrap, then place them in a heavy-duty freezer bag. Frozen ham is best used within 2 months. You can use the bone from a bone-in ham to flavor soups, stews, or a pot of slow-cooked collard greens.
Frequently Asked Questions
Do I have to cook a Smithfield spiral ham?
No, Smithfield spiral-sliced hams are fully cooked during the smoking process. You can serve them cold straight from the refrigerator, let them come to room temperature for a few hours, or gently reheat them in the oven if you prefer a warm meal.
Why is my Smithfield country ham so salty?
Country hams are dry-cured with salt for preservation and flavor development. This is a traditional Southern style of ham. If it is too salty, it usually means the ham was not soaked long enough or the water was not changed frequently enough during the preparation stage.
How do I prevent a spiral ham from drying out in the oven?
The secret is low heat and moisture. Always keep the oven temperature at or below 325°F (275°F is even better) and keep the ham tightly covered with aluminum foil. Adding a small amount of water or juice to the bottom of the roasting pan also creates a steaming effect that protects the meat.
Can I cook a Smithfield ham in a slow cooker?
Yes, a slow cooker is an excellent tool for reheating a small spiral ham or a ham shank. Place the ham in the cooker with a bit of liquid, such as apple juice or water, and cook on the low setting for 3 to 4 hours until it reaches an internal temperature of 140°F.
What is the difference between a City Ham and a Country Ham?
A City Ham (like the Smithfield Spiral Sliced) is wet-cured or brined and has a milder, sweeter flavor and a moist texture. A Country Ham (like the Genuine Smithfield) is dry-cured with salt, aged for a long period, and has a much more intense, salty, and “funky” flavor profile with a firmer texture similar to Italian prosciutto.