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Smithfield Ham

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“To Major Todd, of the small town of Smithfield in the heart of the peanut section of eastern Virginia, goes the credit for the original of these delectable hams. The hogs fatten rapidly by foraging in the peanut fields after the crop is harvested. Special care is taken in curing and smoking, resulting in a world-wide reputation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.”
READY IN:
6hrs 20mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak ham overnight in a cool place, then change water and simmer 4 to 5 hours or until tender.
  2. Cool in its own liquid.
  3. When cold, remove skin, place fat side up in a roasting pan and make criss-cross gashes in the fat with a sharp knife.
  4. Pour sherry over top of ham.
  5. Mix cracker crumbs with brown sugar and sprinkle evenly over top of ham; sprinkle lightly with pepper.
  6. Stud ham with whole cloves.
  7. Bake at 450F for 20 minutes or until brown.
  8. Garnish with watercress or parsley, if desired.

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