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	Smithfield ham - Wikipedia, the free encyclopedia
		Smithfield ham or country ham is a variety of cured ham from the United States, associated with the Southern United States and Smithfield, Virginia in particular.
		Country ham is often served as an entree as a whole slice, often with the femur cross-section left in.
		"Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the State of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the State of Virginia."
	en.wikipedia.org /wiki/Smithfield_ham (430 words)

	Smithfield, Virginia - Wikipedia, the free encyclopedia
		Smithfield is a town in Isle of Wight County, in the South Hampton Roads region of Virginia in the United States.
		The Virginia General Assembly passed a statute defining Smithfield ham by law in 1926.
		Today, Smithfield Foods, a Fortune 500 Company which owns Smithfield Packing Company and others, is the world’s largest pork processor and hog producer.
	en.wikipedia.org /wiki/Smithfield,_Virginia (478 words)

	Good ol' Smithfield ham
		In 1926, the General Assembly of the commonwealth of Virginia enacted a law stipulating that a genuine Smithfield ham must be made from a peanut-fed razorback hog, raised in the "peanut belt" of Virginia or North Carolina and cured within the town limits of Smithfield.
		Brown's Smithfield Inn ham biscuits were chosen as Virginia's representative in USA Today's "50 Plates of America." The biscuit is a yeast roll, light, with a papery crust that collapses in the mouth.
		Smithfield ham, the town, and the inn's ham biscuits were catapulted into the international spotlight in 2002 when the town celebrated it 250th birthday by baking the world's largest ham biscuit.
	www.fredericksburg.com /News/FLS/2004/112004/11062004/1557507/printer_friendly (1100 words)

	Encyclopedia
		Many factors affect ham's flavor, including the animal's breed, the type of feed it ate and the age it was slaughtered.
		Hams are sold in several sizes such as whole, halves (shank or butt ends only), shank, butt and center-cut slices or steaks ranging from 1/2- to 3/4-inch thick.
		Fully-cooked hams are heated to an internal temperature of 148 degrees F, partially cooked hams to at least 137 degrees F (which kills the trichina parasite).
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,3005,00.html (633 words)

	Country Ham, Sugar Cured, Hickory Smoked, or Nitrate Free
		Smithfield and country hams are not fully cooked but are dry cured to be safe stored at room temperature.
		Southeastern states were the the primary curers of country ham - the falls came late enough for the hogs to mature, and smokehouses were a part of traditional colonial homesteading.
		Remove the skin and excess fat, return the ham to a roasting pan and add cloves and a rub of brown sugar, vinegar, and dried mustard and broil until sugar is melted.
	www.country-ham.com /about.html (967 words)

	Country Ham or Smithfield Ham Recipes, Tips and Tutorials (Site not responding. Last check: 2007-11-01)
		If all you've ever experienced are the supermarket varieties of ham (also known as city hams), a country ham may be an acquired taste.
		Originally the hogs that made Smithfield hams were fed a diet of acorns, hickory nuts (guess there's a reason we always see hickory smoked ham) and peanuts.
		The dry cured hams are aged from 6 months to 2 years, resulting in a dark rich meat that requires no refrigeration until cooked (provided it's kept in a cool, dry place).
	www.fabulousfoods.com /school/csingred/smithfieldham.html (1269 words)

	Becks & Posh: Ham 69
		The ham at Boulette's Larder is WG White's country ham from North Carolina.
		Smithfield hams are NOT the same as the typical 'country' hams.
		Smithfield hams are only cured 6 mo-1 year, I think, while artisanal producers may cure as long as 2 years.
	becksposhnosh.blogspot.com /2006/03/ham-69.html (1856 words)

	The New York Times > Dining & Wine > Americana, Salted, Smoked and Sliced Thin
		Smithfield hams, from Virginia, are the granddaddies of all the dry-cured country hams produced in a half-dozen Southern states.
		Smithfield ham, granddaddy of all the dry-cured country hams produced in a half-dozen Southern states, bears about as much resemblance to your pink, watery, run-of-the-mill brine-cured ham as a horse chestnut does to a chestnut horse.
		In their household Smithfield ham was served either as a "side meat," a foil for something blander, perhaps chicken or turkey, or on beaten biscuits with drinks before dinner.
	www.nytimes.com /2005/03/23/dining/23HAM.html?ex=1269234000&en=5cb7797ed90d2b65&ei=5090&partner=rssuserland (804 words)

	Ham Selection & Preparation - The Virtual Weber Bullet
		Hams are cured using a combination of salt, sodium nitrate, nitrites, sugar, seasonings, and other ingredients for preservation, color development and flavor enhancement.
		A country ham starts out as a fresh ham that is rubbed with a dry cure mixture, smoked in a smokehouse, then aged at 75-80°F or higher in rooms or barn-like structures for a period of a few months to more than a year.
		Spiral slicing is a process in which a ham is placed on a special cutting machine that spins the ham around while cutting thin slices all the way to the bone in a continuous spiral.
	www.virtualweberbullet.com /hamselect.html (3639 words)

	Farm Smithfield at www.interfinancearea.com - Mortgages from NatWest (Site not responding. Last check: 2007-11-01)
		Smithfield ham, to country ham, must be made a subsidiary of Smithfield Foods, Inc., of Smithfield, Virginia.
		Technically, ham is the thigh and buttock of any for animal that is slaughtered meat, but the term is usually restricted to to cut of pork, the haunch of to pig or to boar.
		Smithfield ham, to country ham, must be made much of to ham town, beyond the occasional prosciutto and melon.
	www.interfinancearea.com /Farm-Smithfield.html (1013 words)

	Smithfield Foods::Consumer Corner::Smithfield Ham Timeline
		At this time, Smithfield Hams were selling for 19 1/2 cents per pound.
		All hams were branded T.T.S., and the letterhead showed a ham with the brand as well as a shaggy, longhaired razorback hog.
		Wilson advertised "the meat for Epicures; Smithfield hams, shoulders, breast and breakfast bacon." Mr.
	www.smithfieldfoods.com /Consumer/Timeline (1356 words)

	Cook's Thesaurus: Ham
		A ham is a pork cut that's taken from a hog's upper hind leg.
		Ham is relatively low in fat, but even low-salt hams are high in sodium.
		Substitutes: Smithfield ham OR Westphalian ham OR prosciutto OR Virginia ham
	www.foodsubs.com /MeatcureHams.html (1168 words)

	Smithfield, Virginia
		Smithfield's most famous resident is a real ham - literally.
		Smithfield's Main Street has a variety of unique shops where you can find antiques, art galleries, collectibles and of course a Smithfield Ham Shop.
		Smithfield is no exception and in fact offers one of the most unique travel opportunities offered in Virginia - The Jamestown Ferry.
	www.virginiawind.com /virginia_travel/smithfield_ham.asp (959 words)

	Ham it up: Richly seasoned ham makes handsome Easter centerpiece
		Hams are labeled according to the amount of water added to the ham during the curing process.
		Hams are dry-cured by rubbing salt and spices into the meat's surface, or wet-cured with a brine solution containing water, salt, sugar and spices.
		Bake ham in center of 350° oven for 1½ to 2½ hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140° (about 15 to 18 minutes per pound), basting every 30 minutes with ¼ c.
	www.record-eagle.com /2006/apr/10ham.htm (1062 words)

	History of Country Ham and Red Eye Gravy
		Virginia hams or Smithfield hams are universally recognized to be the country's finest, and serving these hams with red eye gravy is a regional specialty.
		Since the Native Indians had been curing venison by smoking long before the settlers arrived in Jamestown, they taught them to cure meat with salt or "magic white sand." Their methods of salting, smoking and aging venison were adapted by the white man to preserving the meat of the plentiful razorback hog.
		This pet ham became Gwaltney's mascot and was featured in "Ripley's Believe It or Not" as the worlds oldest ham in the 1900s and again in 2003.
	whatscookingamerica.net /History/CountryHamHistory.htm (952 words)

	Padow's Hams: Hams and More
		Smithfield Virginia hams are an American tradition that started back in the 1600's.
		Padow's Country Hams are cured in the traditional manner, using dry salt and a selective smoke aging process over 3 months.
		All Padow's honey hams are lightly salt cured, hickory smoked and aged then re-hydrated with a honey solution to produce a delicate, smoky sweet flavor.
	www.padows.com (221 words)

	Cooks.com - Recipes - Smithfield
		Scrub ham with a stiff brush to clean and remove any discolorations.
		Remove ham from bag and scrub off pepper coating with brush and water.
		Soak ham for 3 days, then boil for 1/2 day, changing water once in a while.
	www.cooks.com /rec/search/0,1-0,smithfield,FF.html (223 words)

	Virginia Ham and Bacon - Smithfield hams, country ham and Virginia cured hams
		Country ham/Virginia ham is meat taken from the hind leg of a pig and processed using a dry cure.
		A Virginia ham is generally cured for less than 6 months and may or may not have been smoked.
		Our Virginia ham is an excellent source of protein and contains a significant amount of the B vitamins that are essential for a good appetite, good mental health and healthy skin.
	www.vapeanuts.com /virginia-country-hams-bacon.html (237 words)

	Padow's Hams: Smithfield Virginia Cured Ham: Smithfield Ham Cooked Bone-In
		Smithfield ham is a Virginia tradition that started in the 1600's.
		Legislation was passed in the early 1900's to protect the prized Virginia ham manufactures in Smithfield.
		Padow's Smithfield ham is a cured product that does not require refrigeration during shipping and may be shipped using our Standard 3-9 business day service.
	www.padows.com /index.cfm/sid.242/cid.33/pid.5 (287 words)

	SMITHFIELD HAM BAKED WITH MADEIRA Recipe at Epicurious.com
		Good home-cured hams could be found in every colony, but those of Smithfield, Virginia, were considered among the finest, and their reputation remains stellar today.
		According to a 1926 law, genuine Smithfield hams must be cured, smoked and aged for a year within the Smithfield city limits.
		Remember the ham is supposed to be salty but if you don't prepare it properly it will be too/horribly salty to eat.
	www.epicurious.com /recipes/recipe_views/views/2774 (708 words)

	Hormel Foods - Glossary - Smithfield Ham
		To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.
		Most often the hams are salted heavily, seasoned in a coating of fl pepper, smoked slowly, and kept in a controlled environment for aging.
		The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled.
	www.hormel.com /kitchen/glossary.asp?id=34437&catitemid= (239 words)

	ARTICLE: Whatever happened to... Smithfield's masterpiece in ham? (The Virginian-Pilot - ...
		The record-breaking ham biscuit itself was too large to be preserved in a museum, but its memory lives on in an informational exhibit that includes this touch-screen display.
		SMITHFIELD - It was an engineering marvel, and when finished, the 8-foot-wide, foot-high ham biscuit became a Guinness World Record and an item in the syndicated Ripley's Believe It or Not column.
		The ham biscuit was the centerpiece of Smithfield's 250 -year anniversary celebration in September 2002.
	home.hamptonroads.com /stories/story.cfm?story=107668&ran=176007 (824 words)

	Town Manager: Smithfield, NC
		Smithfield developed as a town after the Johnston County Courthouse was relocated here in 1771.
		Smithfield's annual Ham and Yam Festival, held the first weekend in May, celebrates two delicious products of our region's rich agricultural tradition: country hams and sweet potatoes (also called "yams").
		Across the street from the Heritage Center is the Public Library of Johnston County and Smithfield.
	www.smithfield-nc.com /downtown.html (234 words)

	About Smithfield Farms (Site not responding. Last check: 2007-11-01)
		Distinctive Smithfield Hams were among the New World's first exports, gracing the tables of European royalty and nobility.
		The method is so precise that it is protected by law: "Only a ham cured within the Smithfield town limits can bear that prestigious name." The lean, long-cut Genuine Smithfield Hams are salt cured, pepper coated and hickory smoked, then hung to age for six months or longer.
		The Genuine Smithfield Ham must be sliced paper thin in order for one to fully appreciate the quality and flavor for which it is so famous.
	mysite.verizon.net /cnolen/designs/smithfieldfarms/aboutus.html (224 words)

	Introduction to the Town of Smithfield, Virginia (Site not responding. Last check: 2007-11-01)
		Smithfield has many of the charms associated with Hampton Roads communities, including 18th & 19th Century architecture, a revitalized historic downtown, and all the character of a former colonial seaport.
		Smithfield offers residents a small-town atmosphere, a good school system, affordable housing, a historic downtown, and a new state-of-the-art community/conference center - The Smithfield Center.
		On March 18, 2004 in Washington, D.C., the Town of Smithfield was one of 20 communities in the United States that was designated a Preserve America Community.
	www.smithfieldva.gov /introduction.html (400 words)

	10 foods that make America great - Food - MSNBC.com
		These are hams of character and substance, hams with history.
		While you can find a proper country ham in smokehouses across the South, Virginia has a true ham legacy, housed in the small city of Smithfield, just across the James River from Newport News.
		A 1926 state law permits only a ham cured within the town limits to be awarded the name.
	www.msnbc.msn.com /id/8392312/page/4 (389 words)

	Country Ham - Salt Cured and Smoked Hams - Recipes
		Curing Ham since 1947, Phillips Brothers sugar-cured hams are fully aged and smoked.
		Fry up some thin ham slices to serve with home made biscuits and red eye gravy and you'll be treated to a Appalachian Traveller favorite.
		By USDA regulation a Smithfield ham must be dry cured 180 days, long shank and produced within the limits of Smithfield, Enjoy this tradition of excellence by purchasing a Genuine Smithfield Ham.
	www.apptrav.com /meats.html (875 words)

	SMITHFIELD HAM BAKED WITH MADEIRA (Site not responding. Last check: 2007-11-01)
		Good home-cured hams could be found in every colony, but those of Smithfield, Virginia, were considered
		hams must be cured, smoked and aged for a year within the Smithfield city limits.
		Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham.
	chantry.acs.ucf.edu /~kat/recipe/Smithfield_Ham_Baked_with_Madeira.html (123 words)

	Smithfield Ham \| The Smithfield Collection (Site not responding. Last check: 2007-11-01)
		Aged for nearly a year, our hams are carefully cooked and closely trimmed - ready for you to glaze with the brown sugar glaze mix that comes with each ham (instructions included)- for your holiday table.
		Fully cooked Genuine Smithfield Ham, average weight 9-12 lbs.
		Genuine Smithfield Ham Uncooked, average weight 13-15 lbs.
	www.smithfieldcollection.com /vcart/itemblock/?itemblock=4 (184 words)

	Featured Country Ham or Smithfield Ham Recipes, Tips and Tutorials
		You can cook your ham in any number of liquids including beer, cider, wine or even soda pop.
		The instructions on the packaging of most country hams call for soaking the ham overnight in water.
		I used a hybrid of her idea for the ham in our photo tutorial, as I wanted to get as much salt out of the ham as possible.
	www.fabulousfoods.com /school/csingred/ham/smithfieldham.html (828 words)

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