A genuine Smithfield ham is not just a piece of meat; it is a storied piece of American culinary history. Originating from Smithfield, Virginia, these hams are famous for their distinctively salty, robust flavor and their firm, lean texture. However, if you have just brought one home, you might be feeling a bit intimidated. Unlike a standard “city ham” that you can simply heat and serve, a traditional dry-cured Smithfield ham requires time, patience, and a specific preparation process to transform it into the centerpiece of a gourmet meal.
Understanding the Smithfield Difference
To prepare a Smithfield ham correctly, you first have to understand what it is. These hams are dry-cured with salt and aged for months—sometimes over a year. This process removes moisture and concentrates the flavor, but it also means the ham is incredibly salty and quite hard when it first comes out of the burlap sack.
There are two main types of Smithfield hams you might encounter. The first is the “Genuine Smithfield Ham,” which is uncooked and requires a long soaking and simmering process. The second is the “Cooked Smithfield Ham,” which has already been through the heat but still often benefits from a specialized reheating process to maintain its moisture. For the purpose of this guide, we will focus on the traditional, uncooked country-style ham, as that is where most home cooks need the most guidance.
Phase One: The Essential Soaking Process
You cannot skip the soaking phase. If you take a dry-cured ham and put it straight into the oven, it will be so salty it becomes inedible. Soaking rehydrates the meat and leaches out the excess salt used during the curing process.
Cleaning the Ham
Before the ham hits the water, take it out of its bag and give it a good scrub. You might notice a bit of mold on the surface; do not panic. This is a natural byproduct of the long aging process, much like the rind on a fine brie. Use a stiff brush and warm water to scrub away the mold and any excess pepper or salt crystals on the skin.
The Long Soak
Place the cleaned ham in a large container—a clean bucket, a large stockpot, or even a cooler works well. Submerge the ham completely in cold water. You need to let it soak for at least 24 to 36 hours.
To get the best results, change the water every 6 to 8 hours. This ensures that the water remains “fresh” enough to continue drawing salt out of the meat. If you prefer a less salty ham, aim for the full 36 hours. If you like that classic, sharp salt bite, 24 hours is usually sufficient.
Phase Two: Simmering to Perfection
Once the ham is rehydrated, it is time to cook it. While you might be tempted to roast it, the traditional method for a Smithfield ham involves simmering it in water first. This ensures the lean meat stays tender.
Setting Up the Pot
Place the soaked ham in a large pot, skin side down. Cover it with fresh, cold water. Some traditionalists like to add a bit of flavor to the simmering liquid. You can add a cup of cider vinegar, a handful of cloves, or even a cup of brown sugar to the water to balance the saltiness.
The Cooking Timeline
Bring the water to a gentle simmer on the stove. You do not want a rolling boil, as high heat can toughen the protein fibers. Aim for a slow, steady bubble. Cover the pot and cook for approximately 20 to 25 minutes per pound.
The ham is technically done when the internal temperature reaches 160 degrees Fahrenheit. Another old-school way to check for doneness is to see if the small “pelvic bone” at the end of the ham becomes loose and can be easily pulled or wiggled.
Phase Three: The Glazing and Finishing Touch
After simmering, the ham is cooked, but it doesn’t look like a holiday masterpiece yet. This final stage is where you add the visual appeal and a layer of sweet contrast to the salty meat.
Removing the Skin
Carefully lift the ham out of the pot and let it cool just enough so you can handle it. While it is still warm, use a sharp knife to remove the thick outer skin (the rind). Be careful to leave a thin layer of fat—about a quarter-inch—on the surface of the ham. This fat will hold your glaze and keep the meat from drying out in the oven.
Scoring the Fat
Using a sharp knife, score the fat in a diamond pattern. Cut about a half-inch deep. At the intersection of each diamond, you can press in a whole clove for that classic aesthetic and aromatic boost.
Applying the Glaze
A Smithfield ham pairs best with a sweet, acidic glaze. A simple mixture of brown sugar and spicy mustard is traditional. Alternatively, you can use a mix of honey, orange juice, and a pinch of ground ginger.
Preheat your oven to 400 degrees Fahrenheit. Coat the ham generously with your glaze and place it in a roasting pan. Bake it for 15 to 20 minutes, or until the glaze is bubbly, caramelized, and slightly browned. Watch it closely; because of the high sugar content in glazes, it can go from “perfectly browned” to “burnt” very quickly.
Serving the Smithfield Ham
Presentation is everything, but with a Smithfield ham, the carving technique is even more important. Because the meat is so flavorful and lean, it should never be served in thick slabs like a ham steak.
The Art of the Paper-Thin Slice
To truly enjoy the texture and flavor, you must slice the ham paper-thin. Use a very sharp, long carving knife. Slice across the grain to ensure tenderness. These thin ribbons of ham are perfect for placing inside small, buttery yeast rolls—often called “ham biscuits“—which are the quintessential way to serve Smithfield ham at any Southern gathering.
Temperature Matters
Smithfield ham is versatile. While it is delicious warm from the oven, many aficionados argue that it is actually better at room temperature. The fats soften, and the salt profile mellows slightly as the meat rests. If you are serving it as part of a buffet, it is perfectly safe and delicious to let it sit out for the duration of the meal.
Storage and Leftovers
One of the best things about a Smithfield ham is its shelf life. Because it has been cured and aged, it lasts much longer than a standard ham.
Short-Term Storage
Leftover ham should be wrapped tightly in foil or plastic wrap and kept in the refrigerator. It will stay fresh for up to two weeks. It makes for incredible sandwiches, but it also works wonders as a flavor enhancer.
Using the Bone and Scraps
Never throw away the bone! A Smithfield ham bone is culinary gold. Use it to season a pot of collard greens, lima beans, or split pea soup. The deep, smoky, salty essence of the bone will provide a base of flavor that you simply cannot get from a store-bought bouillon cube. Even the small scraps of meat that are too tiny to slice can be diced up and tossed into an omelet or a pot of red beans and rice.
Frequently Asked Questions
Is it normal for my Smithfield ham to have mold on it when I open the bag?
Yes, it is perfectly normal. The mold is a result of the long aging process in a temperature-controlled environment. It does not mean the meat is spoiled. Simply scrub the mold off with a stiff brush and warm water before you begin the soaking process.
Can I skip the simmering and just bake the ham in the oven?
It is not recommended for an uncooked, dry-cured Smithfield ham. Baking it without simmering first will likely result in a ham that is far too salty and has a very tough, dry texture. The simmering process is crucial for tenderizing the lean meat and further reducing the salt content.
How much ham should I plan per person?
Because Smithfield ham is served in very thin slices and has a very intense flavor, a little goes a long way. Generally, you can plan on about 2 to 3 ounces per person if it is being served as part of a meal, or even less if it is being served in biscuits as an appetizer. A 15-pound ham can easily serve 40 to 50 people at a party.
What should I do if the ham is still too salty after I have cooked it?
If you find the ham is still too salty for your palate after simmering, you can try to balance it during the serving process. Serve it with “sweet” sides like sweet potato casserole, honey-glazed carrots, or on a biscuit with a bit of apple butter. The sweetness will help counteract the salt on your taste buds.
Do I need to refrigerate the ham before it is cooked?
Uncooked, vacuum-sealed, or burlap-wrapped Smithfield hams can often be stored in a cool, dry place (like a pantry or cellar) for weeks or even months. However, once you have soaked or cooked the ham, it must be refrigerated. If you are ever in doubt, check the specific packaging instructions from the producer, as some modern “country hams” have different moisture levels.