Virginia ham
Southern cured pork
Virginia ham is a dry-cured country ham traditionally produced in Virginia, known for its salty, intense flavor and firm texture.
The curing process involves salt, sometimes sugar, and extended aging—often a year or more.
Virginia hams are typically soaked and simmered before serving, often glazed for holiday meals.
She ordered a Virginia ham for Easter dinner.
- country hamSalt-cured pork haunch
- fatAdipose tissue
- saltingApplying sodium chloride
- smokingInhaling burning tobacco
- dry-curedPreserved with salt, no brine
soul food · smokehouse · curing · heritage breeds · Smithfield · holiday feasts · pink · aging · bone · food heritage · Southern · red eye gravy · honey · glazing · brown sugar glaze · ham · barbecue · pork
- cured meatsbacon, ham steak, pancetta, prosciutto, salami
- hamham, baked ham, honey ham, smoked ham, glazed ham
- VirginiaJamestown, Monticello, Roanoke, Charlottesville, Colonial Williamsburg
- country hamaged ham
- saltsea salt, table salt, rock salt, kosher salt, fine salt
- bone-in cutstomahawk steak, prime rib, drumstick, pork chop, T-bone
regional style
Virginia hamprosciutto
Uncooked cured Italian ham
Black Forest ham · Parma ham · jamón ibérico · Canadian bacon