When it comes to legendary American centerpiece dishes, the Smithfield ham stands in a league of its own. Originating from the small town of Smithfield, Virginia, these hams are steeped in history and flavor. Preparing one isn’t just about cooking a piece of meat; it’s about honoring a culinary tradition that dates back centuries. Whether you have a traditional dry-cured “genuine” Smithfield ham or one of their popular spiral-sliced smoked versions, knowing the nuances of preparation is the difference between a salty masterpiece and a kitchen disaster.
Understanding Your Smithfield Ham
Before you even preheat your oven, you need to identify which type of ham you have. Smithfield produces several varieties, and the preparation methods vary significantly between them.
The Genuine Smithfield Ham is the “old school” variety. These are dry-cured with salt, aged for months, and often coated in black pepper. They are shelf-stable and extremely salty. If you don’t soak this ham, it will be virtually inedible.
On the other hand, the Smithfield Smoked or Spiral Sliced Hams are what most people find in the local grocery store. These are usually “ready to eat” or “heat and serve,” but they still require careful handling to ensure they stay moist and flavorful during the reheating process.
Essential Steps for Preparing a Genuine Country Ham
If you have a traditional, salt-cured Smithfield ham, your journey begins long before the oven is turned on. Because these hams are preserved with a heavy amount of salt, the hydration process is the most critical stage.
The Soaking Process
You must soak a genuine Smithfield ham for a minimum of 24 to 36 hours. Some traditionalists even recommend up to 48 hours for a milder flavor. Place the ham in a large container—a clean bucket or a large stockpot works well—and cover it completely with cold water.
Change the water every 8 to 10 hours. This refreshing of the water helps pull the excess salt out of the deep muscle tissues. If you skip this, the salt will overpower the rich, nutty flavor of the aged pork. After soaking, use a stiff brush to scrub the ham under cold running water to remove any surface mold or excess pepper. Don’t worry; the mold is a natural part of the aging process and is perfectly safe once scrubbed off.
Simmering the Ham
Unlike a typical roast, a whole country ham is often simmered before it is baked. Place the soaked and scrubbed ham in a large pot, skin side down, and cover with fresh water. You can add a cup of cider vinegar, some brown sugar, or even a splash of ginger ale to the water to balance the saltiness.
Bring the water to a simmer—not a rolling boil—and cook for approximately 20 to 25 minutes per pound. You are looking for an internal temperature of 160°F. Once it reaches this point, remove the ham from the liquid and let it cool slightly. While it is still warm, you can easily peel off the outer skin, leaving a layer of fat.
How to Prepare Smithfield Spiral Sliced Hams
For the modern cook, the spiral-sliced ham is the go-to choice. These hams are pre-cooked, so your goal is to heat them through without drying out the thin slices.
Preheating and Preparation
Preheat your oven to 325°F. Remove all packaging materials, including the plastic disk covering the bone. Place the ham in a roasting pan, flat side down. This orientation helps protect the most tender parts of the meat from direct heat.
To keep the ham moist, pour about a half-cup of water, apple juice, or cider into the bottom of the pan. Cover the ham tightly with heavy-duty aluminum foil. This creates a steam chamber that prevents the edges of the slices from curling and becoming “ham jerky.”
Heating Time
Heat the ham for approximately 10 to 12 minutes per pound. You aren’t “cooking” it; you are merely bringing it to an enjoyable serving temperature. Aim for an internal temperature of about 140°F. If you overheat a spiral ham, the moisture will evaporate quickly, leaving you with a dry, tough texture.
The Art of the Glaze
The glaze is the finishing touch that provides a beautiful lacquered look and a sweet contrast to the savory meat. Most Smithfield hams come with a glaze packet, but you can easily make your own using brown sugar, honey, Dijon mustard, and perhaps a pinch of cloves or cinnamon.
Applying the Glaze
Wait until the last 20 to 30 minutes of heating to apply your glaze. If you put it on too early, the sugars will burn. Increase the oven temperature to 400°F. Remove the foil and generously brush the glaze over the surface and between the slices if it’s a spiral ham. Return it to the oven uncovered until the glaze is bubbling and caramelized. Watch it closely; the transition from “perfectly browned” to “burnt” happens fast.
Carving and Serving Your Masterpiece
How you serve the ham is just as important as how you cook it. For a whole country ham, the slices should be paper-thin. The flavor is intense, so a little goes a long way. Use a very sharp, thin-bladed knife to shave off pieces.
For a spiral-sliced ham, the hard work is mostly done for you. Simply cut along the natural fat lines and around the center bone to release the slices.
Serve your Smithfield ham with traditional sides like buttermilk biscuits, honey mustard, or a side of red-eye gravy made from the pan drippings and a bit of strong black coffee.
Storage and Leftovers
If you find yourself with leftovers—which is the best part of a Smithfield ham—store them in the refrigerator for up to 5 days. For longer storage, ham freezes exceptionally well. Wrap individual portions in plastic wrap and then foil to prevent freezer burn.
Leftover Smithfield ham is the ultimate ingredient for split pea soup, ham and bean stew, or a classic ham and cheese quiche. The salty, smoky profile adds a depth of flavor to any dish that standard grocery store ham simply cannot match.
Frequently Asked Questions
Do I have to cook a Smithfield ham if it says “Ready to Eat”?
While “Ready to Eat” hams can technically be eaten cold straight from the package, they are much more flavorful when warmed. Heating the ham allows the fats to soften and the flavors to bloom. For the best experience, always follow the reheating instructions to reach an internal temperature of 140°F.
How do I fix a ham that is too salty?
If you realized after cooking that the ham is still too salty, you can balance it by serving it with something sweet or creamy. A sweet glaze, a side of honey-glazed carrots, or serving the ham on a thick biscuit with butter can help mask the salt. For leftovers, soaking slices in milk for 30 minutes before reheating can also draw out some of the excess salt.
How much ham should I buy per person?
For a bone-in Smithfield ham, a good rule of thumb is 3/4 to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftovers. If you are serving a boneless ham, 1/2 pound per person is usually sufficient.
Can I prepare a Smithfield ham in a slow cooker?
Yes, a slow cooker is an excellent way to heat a Smithfield ham, especially a smaller spiral-sliced one. Place the ham in the slow cooker with a bit of liquid (water or juice), cover, and cook on low for 3 to 4 hours. This method is great for keeping the ham moist as it traps all the steam inside.
What is the black pepper on the outside of my ham?
Traditional Smithfield Country Hams are often coated in black pepper during the curing and aging process. This is a traditional preservation method and adds a distinctive spice to the outer “bark” of the ham. While it is safe to eat, many people prefer to scrub most of it off during the soaking phase to keep the spice from being overwhelming.