Every year we have a turkey and a Smithfield ham at our house for Christmas - this is an absolute not to be varied Christmas tradition. My uncle probably twenty five years ago commented that he was glad I had a Smithfield ham - according to his father (my grandfather) - it just isn't Christmas without a Smithfield ham. And a tradition was born!
If you are not from Virginia, you might not be familiar with this very special type of ham. The term Smithfield ham refers to a very specific type of country ham, which originated in the town of Smithfield in Isle of Wight County near Williamsburg Vrginia. Smithfield hams are defined by Virginia law as hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure: and aged for a minimum of six months The six months period begins when the "green pork cut" is first put in the dry sale.
Smithfield hams are not easy to find - even in Washington, an essentially southern city! I used to be able to find a Smithfield ham at my local Giant in Bethesda. Then I had to go to the Social Safeway just north of Georgetown on Wisconsin Avenue. That worked for several years untl last year when they sold out before Christams. That left me driving out to Fairfax to the local Weggmann's - which had a lovely country ham for sale. This year, the trip took me to Lanham Maryland to the Weggman's out near the old Cap's Center. At least at that Weggman's I was able to find smoked turkey breast and smoked turky wings - which I will use to make collard greens later this week.
So.... for all of you not from the south eastern corner of Virginia - here is a short lesson in how to cook a Smithfield ham!
First you have to soak the ham for two days - fully immersed in clear water. The water should be changed a couple of times to get rid of the excess salt and pepper that will come off the ham. After the two days you change the water again, fully immerse the ham again and begin to boil it. An 18 pound ham gets boiled for 15 minutes per pound, or 4 and a half hours. This is not a quick meal! Finally when the ham is boiled and "done" you take it out of the water, dry it off, glaze it with some combination of mustards, sugars, and juice and then you bake it!
It is delicious - I promise. It is a very chewy, salty ham. It is worth the work! It is Virginia ham at its best.
When I am not fixing Christmas dinner and Smithfield ham, I love to sell real estate in the DC metro area. As a nearly native Washingtonian, I think it is very important for my buyers to get a real feel for the region - the history, the secret neighborhoods, the best places to eat, the family fun, the great night spots. Smithfield ham is a bit of that introduction to the area that I love to share. If you are looking for a new home in the DC metro area or need help selling your home, give the Lise Howe Group a call at 240-401-5577 or email us at lise@lisehowe.com. Now that Christmas is over, we are back in full business mode!
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