An American Icon
This ham stands among the greats. There's prosciutto, jamon, jambon de Bayonne, and every other great cured and aged ham. This ham stands among them in it's own unique and amazing way. Hickory smoked and 100% American. Expect a salty, smoky, fatty and rich flavor. Benton's has won me over with their tremendously delicious ham. I'll be back for another next year.
Pretty Darn Delicious
While I'm sure you could eat this as prosciutto and it would be delicious, we prefer to cook it as a good ol' country ham. Our tried and true is to soak it overnight (day 1), drain it and let rest for a day (day2) to let the salt redistribute, then cook low and slow (300 degrees at 14-16 min/lb to ~ 145-150 degrees) , glaze however you wish (we use Edna Lewis' Madeira glaze), and then let rest 20-30 min before we serve (day 3). It is absolutely delicious. Yep, it's salty, but myohmy, hands down the best.
Good
First time purchasing one and was amazed how similar it was to prosciutto, I would have to say it is actually better than commercialized prosciutto that you would buy at the local grocery store. The directions say to pan fry it but I believe it is better to be eaten as is without frying it. For some reason it’s saltier/chewy when fried. They need to do a better job of telling people it is ok to eat this ham as is and is 100% cured (no cooking required) my parent in-laws from Eastern Europe enjoyed this product with us and they said it’s just like what they have back home. Great product and will purchase again.
Best country ham you will find
This is the real deal. I live in VA, where country ham is supposedly king, and Benton’s hams are better (and more affordable) than any ham you can buy here. Anyone complaining about how salty the hame is has obviously never eaten country ham. Saltiness is a matter of personal taste. If your ham is too salty for your palate, let it soak in water for a period of time before cooking. For a holiday treat, place some pan fried country ham on a buttermilk biscuit half, topped with a poached egg and smothered in hollandaise sauce for a country style eggs Benedict you won’t forget.
Old fashioned ham
These are like we made in our smoke house when I was a kid. I see some complaints but I'll bet those folks aren't used to fixing a ham that's not processed. When properly cooked these are the best ham ever. And the shank makes the best darn pot of bean soup you'll ever eat
