Johnston County Hams Whole Bone-in Country Ham Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. Minimum

Yes it tough to slice up and a bit salty but THAT'S why it's called a country ham that's salt cured! ! It is one of the best tasting hams I had !!! Delivery was extremely fast, received 1 1/2 days after I order it !! For those who complaining about it never had anything good to begin with !! Will be ordering a few more through out the year.

Not what I expected, not prosciutto smoked, it needs to be hung to dry longer but much better then supermarkets watery ham :) might buy again

soaked and cooked it by instructions had to throw it in the garbage the nitrate levels were so high it was inedible horrible not only salty bu tasted like paint thinner sorry This was not like the country hams ive had in the past had some at cracker barrel the other day and it was deliciousAn expensive mistake

Awesome quality! Don't compare to an American or British ham. This is like an Italian Prosciutto or a Spanish Jamon Serrano (Iberico). It's a great cost effective susbstitute for ordering an expensive original...the only drawback is that they use some nitrates in the curing process according to the packaging ingredients. I'm very happy to have come across it and I'll order it again.

This was not like the country ham you can buy from southern Virginia. It molded very quickly and tasted of it.

This is a Prosciutto style ham, salted and dry cured. It has a good flavor, and it's good value for money. To serve it like prosciutto, it needs to be sliced thinly and this is difficult to do at home, even with a good sharp knife. The flavor and texture were not to everyone's taste. You'll need a crowd to get through a whole ham over the holidays. We fried some slices, like bacon, nice but salty. The bone made a good ham & pea soup. I don't think we'll buy one again.

I ordered a bone-in ham because of the lower cost, but I thought I was receiving a cured AND cooked ham, which is how my de-boned hams always came... NOT. But, as daunting as this was at first (I even looked it up on food safety site and the uncooked ham must be cooked prior to consumption), it turned out to be an exceptional experience. We didn't want to cook the entire ham, since that required 15-20 minutes a lb. (20 min. x 13 lbs. = 4 hours plus), especially after reading that slices of the cured/uncooked ham only required 1 minute a side in the frying pan! So, we thought we would cut it up into pieces to cook some now and freeze the remainder. But, try cutting into a huge, hard-fatcrusted non-cooked bone-in ham with a regular knife! My husband, genius that he is, got out the 'ol sawzall (inserted a new blade) and cut the ham, bone and all, into about 8 chunks (I don't even think an electric knife would have been able to do that).We froze all but two of the pieces (one to eat sliced in the next couple of days and one to bake later). OMG, we made the best sandwiches that afternoon. I sauted 8 medium thin slices in a little bit of olive oil in a cast iron pan about a minute a side til browned and crispy on edges. Buttered and broiled two engish muffins til crispy. Slathered them with a ratio of 1:4 mustard to mayonnaise, i.e., mostly mayonnaise. Topped each with a few sliced sweet pickles (have to be SWEET pickles), and then with a regular knife, sliced each sandwich in half. Man, with some french fries and a green salad, we were in hog heaven.I said to my husband, "We should buy one of these hams every year.""How about every 4 years," he retorted, as he cleaned out the ham-encrusted sawzall.

I did it wrong. My fault.