The Country Ham Tradition in this country had its beginnings in Smithfield, Virginia, a little town located on Pagan Creek about 30 miles from Norfolk. Everyone has heard of, if not tasted the famous Smithfield ham-the lean hind leg of peanut fed pork, dry cured, rubbed with black pepper,slow smoked and then aged for 10 to 12 months. It was a slow process, but it provided what has become almost legendary delicacy. Over the years as the country grew, so did the country ham tradition. There came a time when nearly every country community in the nation had its own distinctive version of the best way to handle ham curing.
Country hams are still around.
You can find them in specialty shops, delicatessens and better super markets in many parts of the country. Or, you can order them by mail direct from the producers in towns all across the South where they still seem to be able to find the time and take the time to keep the find tradition of country hams alive. I urge you to seek out and try an honest to goodness country ham. There are so many wonderful things to be done with one.