Whole Country Ham

- $-78.00
  • $78.00

We aren't kidding when we say this tastes as good as it looks! Packed with all the flavor and is a great addition to the dinner table. Our slow process of curing and aging hams produces marvelous flavor. A full-sized country ham, uncooked and aged 3 months. Weight may vary, 12-16 pounds on average. 

Our Whole Country Hams are cured the old fashioned way and will need to be fully cleaned, soaked, skinned, and trimmed prior to cooking. If you prefer less salt content, soak in water for approximately 24-48 hours, changing the water at 12 hours. 

Ships via UPS Ground or USPS for $15 each.

Click the "ABOUT" tab below for detailed cooking instructions.

*Our smoked meats are USDA approved out of refrigeration for up to 7 days. We do not pack these items with coolant.*

**Meat products are currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation).


A full-sized country ham, uncooked and aged 6 to 9 months.
Our special dry curing process allows our country ham to keep for months without refrigeration. We recommend hanging your ham in a cool, dark place for optimal storage. Our ham is aged 6-9 months, which creates a robust flavor sought by country ham connoisseurs. These hams are not tenderized or pre-cooked – just country cured, smoked, and aged. Due to aging, your ham will have some mold on it; you may also notice white specks throughout the meat. This, in no way, affects the quality of the meat, but rather indicates proper aging and is often preferred by many connoisseurs.

COOKING INSTRUCTIONS:

Boiled Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with a knife. Put ham in lard can or turkey cooker, hock end up, and cover with cold water. Put on stove and bring to a boil. Boil hard for 20 minutes. Remove from burner and place lid on lard can or turkey cooker. Wrap can securely with anything that will retain heat, such as a burlap sack, blankets, or fiberglass insulation. Be sure top and bottom of can is covered. Leave ham for 24 hours. Remove from can. Remove skin and excess fat as desired. Use your favorite glaze, and put in a moderately hot oven to brown. For added flavor and beauty, coat the ham with Loveless Cafe Peach Preserves and garnish with whole cloves.

Baked Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with knife. Ham may be soaked in water overnight to help reduce salty taste. Cut off about 3 inches of hock. Hock may be used for seasoning when cooking other foods. Weigh the ham in order to calculate cooking time. Rub ham in spices or score with whole cloves, and then cover with brown sugar or pure honey. Place ham in aluminum foil in cooking vessel. Inside the foil, pour one-quart water, ginger ale or other liquid around the ham. Crimp foil tight with double fold and bake 30 minutes per pound at 250°F or until center of ham registers 170°F on a meat thermometer. Take out of oven and leave in foil until cooled to room temperature. Discard liquid at the end of baking period. Remove the skin (easier while warm). Ham may be glazed after removing skin. Coat with Peach Preserves and garnish with whole cloves. Place back in moderately hot (400°F) oven just long enough to get golden brown or about 15 minutes.

Frying slices: Heat skillet to 350°F on medium-high heat. Add 2 Tbsp. cooking oil to reduce sticking (optional). Sear ham by frying vigorously for 2 minutes each side.

Water Cooking: Place ham in roaster (or oven) or pan (for stovetop). Fill to within 2 inches of top with water. Insert meat thermometer into thickest area of ham and simmer at 350°F until internal temperature reaches 158°F.

Applewood Smoked Bacon, Hickory Smoked Pepper Bacon, Maplewood Smoked Bacon, Hickory Smoked Bacon, Country Ham Slices, Half Country Hams, and Country Ham Pieces are USDA-approved shelf-stable products, good out of refrigeration for up to 7 days. These items will not be shipped with coolant. We ship using USPS or UPS and they will arrive usually within 2-3 business days.

Orders generally ship the business day after they are placed (Monday - Wednesday). Additional processing days will occur in November and December. We do not ship our meat items or meat gift sets internationally.

More shipping information »


UPS Transit Map
A full-sized country ham, uncooked and aged 6 to 9 months.
Our special dry curing process allows our country ham to keep for months without refrigeration. We recommend hanging your ham in a cool, dark place for optimal storage. Our ham is aged 6-9 months, which creates a robust flavor sought by country ham connoisseurs. These hams are not tenderized or pre-cooked – just country cured, smoked, and aged. Due to aging, your ham will have some mold on it; you may also notice white specks throughout the meat. This, in no way, affects the quality of the meat, but rather indicates proper aging and is often preferred by many connoisseurs.

COOKING INSTRUCTIONS:

Boiled Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with a knife. Put ham in lard can or turkey cooker, hock end up, and cover with cold water. Put on stove and bring to a boil. Boil hard for 20 minutes. Remove from burner and place lid on lard can or turkey cooker. Wrap can securely with anything that will retain heat, such as a burlap sack, blankets, or fiberglass insulation. Be sure top and bottom of can is covered. Leave ham for 24 hours. Remove from can. Remove skin and excess fat as desired. Use your favorite glaze, and put in a moderately hot oven to brown. For added flavor and beauty, coat the ham with Loveless Cafe Peach Preserves and garnish with whole cloves.

Baked Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with knife. Ham may be soaked in water overnight to help reduce salty taste. Cut off about 3 inches of hock. Hock may be used for seasoning when cooking other foods. Weigh the ham in order to calculate cooking time. Rub ham in spices or score with whole cloves, and then cover with brown sugar or pure honey. Place ham in aluminum foil in cooking vessel. Inside the foil, pour one-quart water, ginger ale or other liquid around the ham. Crimp foil tight with double fold and bake 30 minutes per pound at 250°F or until center of ham registers 170°F on a meat thermometer. Take out of oven and leave in foil until cooled to room temperature. Discard liquid at the end of baking period. Remove the skin (easier while warm). Ham may be glazed after removing skin. Coat with Peach Preserves and garnish with whole cloves. Place back in moderately hot (400°F) oven just long enough to get golden brown or about 15 minutes.

Frying slices: Heat skillet to 350°F on medium-high heat. Add 2 Tbsp. cooking oil to reduce sticking (optional). Sear ham by frying vigorously for 2 minutes each side.

Water Cooking: Place ham in roaster (or oven) or pan (for stovetop). Fill to within 2 inches of top with water. Insert meat thermometer into thickest area of ham and simmer at 350°F until internal temperature reaches 158°F.

Applewood Smoked Bacon, Hickory Smoked Pepper Bacon, Maplewood Smoked Bacon, Hickory Smoked Bacon, Country Ham Slices, Half Country Hams, and Country Ham Pieces are USDA-approved shelf-stable products, good out of refrigeration for up to 7 days. These items will not be shipped with coolant. We ship using USPS or UPS and they will arrive usually within 2-3 business days.

Orders generally ship the business day after they are placed (Monday - Wednesday). Additional processing days will occur in November and December. We do not ship our meat items or meat gift sets internationally.

More shipping information »


UPS Transit Map

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