Now Michael, some folks might not understand what a Country Ham is. But we order ours direct from Smithfield several times a year. Take the wrapper off, scrape off the mold and crud, soak it for 24 hours, simmer it for 6 or 8 hours, and slice it as thin as an LV wood shaving. Now that's good! :D
You can't kill a country ham. They are cured a year or more. We ordered one once and they shipped it to California by mistake. They sent us another one of course, but the California one showed up a week or two later (no refrigeration mind you) and was perfectly fine.:eek: Got the shelf life of a fruitcake until its cooked.
Country ham biscuits, grits with red-eye gravy, more red-eye gravy for dipppin'. Um um.:)