Smithfield Ham
Smithfield ham is the American answer to prosciutto. To be called a Smithfield ham, the ham must be cured and processed in Smithfield, Virginia. It is aged for twenty-four months and offers a unique taste. (You can buy Smithfield ham online at www.smithfieldhams.com. Order the uncooked bone-in version.) It requires some serious effort to prepare a proper Smithfield ham, but it is very worth it. The instructions are odd, even counterintuitive, but this is the way it is done! Smithfield ham is easiest to prepare when it’s cold enough to leave the ham outside. That means it has to be below 40°F all day and night. Otherwise, you have to refrigerate the ham while soaking it, and unless you have a walk-in refrigerator, it is nearly impossible. When you are ready to prepare the ham, remove it from the bag. Place it in a sink or a very large pot of water and scrub it with steel wool to remove the outside mold and grime. Don’t let the mold (a result of aging) worry you. Once it is scrubbed, place the ham in a pot large enough that it can be covered with plenty of water. The ham needs to soak for three days and the water changed every twelve hours, at least. Now you’re ready to cook the ham. The best way to serve Smithfield ham is with eggs and fresh biscuits.
Recipe information
Yield
serves 20
Ingredients
For the Ham
For the Rub
Preparation
Step 1
Score the ham about 1/2-inch deep with a sharp knife, making diamond patterns along the surface; set aside.
Step 2
Make the rub: Combine the brown sugar, salt, cinnamon, dry mustard, pepper, and cloves in a bowl.
Step 3
Rub the ham all over with the Dijon mustard, making sure to get into the scored cuts. Generously coat the ham with the rub, making sure some gets into the scored cuts and using up all the rub.
Step 4
Line a roasting pan with heavy-duty aluminum foil, leaving plenty of extra foil to seal up the ham with a second top layer of foil. Put the ham on the bottom layer of foil. Now put a layer of foil on top of the ham. Begin sealing the top to the bottom by crimping the two layers of foil together. Before you finally close up the seal, pour in 5 cups of water. Seal completely. Place the ham into a cold oven.
Step 5
Heat the oven to 500°F. Once the oven temperature reaches 500°F, bake the ham for 15 minutes. Turn off the oven and leave the ham inside for 3 hours. Do not open the oven door or you will let out the heat.
Step 6
Turn on the oven again and heat to 500°F. When the oven reaches 500°F, bake the ham for 10 minutes. Turn off the oven and let the ham remain in the oven for 8 hours or overnight. Again, do not open the oven door or you will let out the heat. Remove the ham from the oven.
Step 7
Slice the ham very thin, like prosciutto, using a very sharp knife and cutting against the grain.
Smithfield Ham with Red-Eye Gravy Variation
Step 8
Melt 1 tablespoon unsalted butter in a small pan over medium heat. Stir in 2 ounces thinly sliced ham, and cook for several minutes, or until crisp. Transfer the ham to a plate. Stir 1/2 cup brewed strong coffee into the pan and cook, uncovered, for 10 minutes, or until the gravy is reduced by half. Return the ham to the gravy and simmer until very hot. Season with freshly ground black pepper. This will yield one serving.
