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Johnston County Hams Whole Bone-in Prosciutto Style Country Ham

Shipping & Handling included *
Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. Minimum | Item #424194
3.9 out of 5
The estimated delivery time will be approximately 3 - 5 business days from the time of order.
  • Product Details

    The original Johnston County Ham! Our country ham is annually lauded by food critics as “The Best Country Ham in America.” Dry cured, slow hickory smoked and delicately aged to perfection, our original Johnston County Hams have a unique, gently smoked aroma and mellow, lightly-salted taste. No one has ever been able to recreate our two generations of country curing knowledge; our hams are truly a gourmet delicacy. Our secret 6 month curing process creates a ham with a deeper, richer aroma with a drier finish. Refrigerate and wrap the ham with foil or butcher paper once the ham has been cut. To keep your ham the freshest we recommend wrapping the ham to prevent the meat from drying out.   

    • Whole, Bone-In, Dry Cured, Genuine Country Style Ham
    • 13 lbs. minimum weight
    • Hickory smoked and then carefully aged for six months
    • Does not require refrigeration immediately upon arrival
    • Store in a cool, dry place, wrapped in butcher paper
    • For best enjoyment, use within 3 months of delivery
    • Salt curing gives a smoky salty flavor like Prosciutto
    • This is not like an "Ordinary Grocery Store Ham" item
    • Slice thin like you would for a Prosciutto style ham
  • Specifications

    • Brand: Johnston County Hams
  • Shipping & Terms
    Gift Messaging will be made available during the checkout process.

    Standard shipping via UPS Ground is included in the quoted price. The estimated delivery time will be approximately 3 - 5 business days from the time of order.

    Express shipping is via UPS. The estimated delivery time will be approximately 1 - 2 business days from the time of order.

    An additional Shipping and Handling fee will apply to express shipments. This fee will be quoted at checkout.

    Please choose your shipping method at checkout.

    *Delivery is available to Alaska and Hawaii. An additional Shipping and Handling fee will apply to shipments going to Alaska or Hawaii. This fee will be quoted at checkout. Additional transit time may be required.

    Delivery is not available to Puerto Rico. products can be returned to any of our more than 600 Costco warehouses worldwide.
  • Reviews (52)
    RatedOverall Rating
    3.9 out of 5
    3.9 out of 5
    (out of 52 reviews)
    40 of 52(77%)customers would recommend this product to a friend.
    Summary of Customer Ratings & Reviews
    RatedOverall Rating
    3.9 out of 5
    3.9 out of 5
    (out of 52 reviews)
    40 of 52(77%)customers would recommend this product to a friend.
    Product Reviews
    1 2 3 next>>
    5 out of 5
    5 out of 5
    Location:Oregon, Transplanted Sountherner
    Date:August 3, 2010
    REAL country ham
    Cons: a little high priced for the weight
    "This is a real country ham, people. Notice that most of the poor reviews are from places where country hams, REAL county hams, are not indigenous. Country ham means, essentially, HEAVILY salt cured and smoked... the ham WILL be salty and it wil have an interesting, slightly sour flavor. They are SO heavily salt cured that they can be eaten without cooking! If you are expecting just a 'smoked ham' this ain't it! You can find directions for reducing the saltiness if you want to bake it, the hams can be soaked for a day or two, but they will still be salty. If you cook it without prepping it that way, you would slice it thin, fry it and serve with biscuits and sorghum molasses... if you don't know what sorghum is either, you probably won't want the country ham! BTW, as per the prosciutto comparison- I am Italian as well and NEVER got the comparison.. AMERICAN PROSCIUTTO? No, they are different beasts... the only thing I can think of that brought that up is that they are each SO unique, it is uniqueness and specialness that they share, not much else..."
    16 of 17 people found this review helpful.
    5 out of 5
    5 out of 5
    Location:San Francisco
    Date:September 21, 2012
    I will recommend this ham to European Chefs.
    Pros: balanced flavor aroma and superb taste
    "Buyers forget that there is a tradition of Country Ham Curing in the USA since Colonial times and Johnston Country Hams really knows the art of salting and curing. The hams has a good balance of "salt/sugar" which makes for excellent taste right up to the finish. (When this "gift" arrives and I say gift because its like they give them away), the "smoke" aroma is just exquisite and yes right away we start the never ending "tasting".
    You start by removing a bit of the "yellowish fat" just the yellow on top. You may find a spot of mold (I never have) if you do, is NOT big deal just remove it. Then cut into the "white fat" and save for when you make your "fabada". Always cut thin, put on Basque bread, follow by a sherry wine, alternate with cheese and slices of apples, keep doing this every day until you get to the bone. Save all the trimmings including bone, skin etc and you will have enough "aged tasty material" for two huge "fabadas" or bean, lentil stew. (cut off yellow fat it may be a bit rancid) While this is cooking go to and other another Johnson ham or may be two.
    3 of 3 people found this review helpful.
    5 out of 5
    5 out of 5
    Location:Salida, CA
    Date:February 16, 2013
    Excellent Country Ham
    Pros: smokey salty goodness
    Cons: shouldn't be advertised as "prosciutto style"!!!, cooking instructions on bag are bad bad bad
    "Transplanted Virginian in California here. I grew up with this kind of ham as standard fare for Sunday dinner at Grandma's house. If you KNOW WHAT A COUNTRY HAM IS, and have made them before, then this is a good one, and the price can't be beat! If you're an exiled Southerner like me, ordering a country ham for delivery can cost twice as much.
    If you do not know what a country ham is... throw out the idea that this is "poor man's prosciutto". You will probably be sorely disappointed!! Prosciutto and country ham are both dry cured hams, but that is the end of the similarity!! Some country hams are made in a style to be served uncooked like prosciutto, but in my opinion this is not one of them (I see some reviewers did like it this way, so if you are adventurous go ahead and try it, just not for me).
    Your best bet is to prepare this one of two ways. One is to get the whole ham sliced into 1/8" to 1/4" slices. When ready to prepare a slice, cut the skin and most of the fat off of it, and pan-fry. Do a google search for "red eye gravy" if you want to try another true southern experience. The ham this way is great with breakfast. With a tomato slice on a biscuit is excellent. It WILL be very salty.
    Another way (how I cooked this one) is to take the whole ham, scrub it with a wire brush, and soak it for 3 days. Around 40F is the best temp but a bit more is ok. You can use pure water, but I mix a gallon of tea into the water. Change the water every 12 hours, and flip the ham. You might also give it a little scrub each time.
    Then saw off the ham hock with a hacksaw. If you aren't equipped for this maybe your butcher can do it for you before you soak. Don't throw this away!!! Throw it in a pot of beans, or kale, and you will be amazed at the results.
    Place the ham in a deep roasting pan fat side down and fill the pan halfway with a cooking liquid. You can use water, cola, or whatever you like. I mixed apple cider, brown mustard, sugar, and molasses for mine.
    Cover with foil and bake in a 400F oven for 30 minutes. Then reduce heat to 325F for 1 and a half hours.
    Take the ham out, let it sit for 5 minutes, uncover and flip it over in the liquid. Insert a meat thermometer into the thickest part, and recover.
    Continue baking until thermometer reads 140F. Remove from oven and let sit 15 minutes. With a sharp knife remove the skin and most of the fat leaving a thin layer.
    If you want to glaze it, or coat with brown sugar, you may do so at this point. I make a glaze from dr. pepper, marmalade, and brown sugar. Place back in the oven on broil to caramelize your glaze.
    Slice THIN. Slices are great on biscuits or rolls, or used in many of the same ways you would use prosciutto, but it is still quite salty.
    Sorry for the rambling, but I saw many reviewers who tried this ham, and hated it. It seemed largely to be because they had no idea what to do with it, or were mislead by the title to think it was prosciutto.
    Google country hams if you have interest, there's a rich history there and this ham is a good example of it. There are many variations on the preparation method I layed out, but this one has come to work best for me."
    24 of 24 people found this review helpful.
    5 out of 5
    5 out of 5
    Location:Alameda, CA
    Date:February 7, 2012
    Treat it like Prosciutto, and you'll be happy.
    Pros: great "country ham."
    Cons: the definition of eternity:"two people and a ham."
    "This was our first experience with a 'Country Ham,' and it's nothing like the 'City Hams' that we're used to seeing in grocery stores on the west coast. If anything, it reminds me of the hams we sampled in Spain.
    Don't expect to just throw it in the oven - it'll be _way_ too salty.
    Like Prosciutto, it goes great sliced thinly with melon and cheese or cubed in recipes like Spaghetti Carbonara.
    It stores well in the fridge - which is good, since we got one two months ago, and we've still got a long way to go before it's done! (Pro tip: keep it wrapped in the paper it came in, but use a layer of cling wrap on the exposed ham to keep it from drying out.)"
    7 of 7 people found this review helpful.
    1 2 3 next>>
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