Country Ham (2025)

: Many are cold-smoked over hardwoods like hickory or red oak for added aroma, though some regional styles (like North Carolina "salt-and-pepper" hams) are not smoked.

: Hams age for a minimum of 4 months, though some premium varieties age for over a year. During this time, they lose up to 18–30% of their weight, intensifying the flavor. country ham

: It is rubbed with a mixture of salt and sugar (sometimes with black or red pepper) to draw out moisture, preventing bacterial growth. : Many are cold-smoked over hardwoods like hickory