Prepared the old-fashioned Tennessee Hill Country way. We start with lean plump hams, and hand rub each one with our secret salt cure. After aging for nine months, each ham is carefully placed in the smokehouse to slowly soak up the irresistible flavor of hickory wood chips. We've smoked and cured these hams the same way since we opened our doors in 1925.
Whole Country Ham, 15-18 lbs. Serves 26-30
9 months aged