country ham
Dry-cured, aged ham — salty, firm, and strong-flavored.
Updated September 21, 2026
country ham pronunciation
/KUN-tree ham/
Meaning
The old Southern cure: a hog leg rubbed with salt (and often sugar and spices), then aged for months. Drier and saltier than store city ham. Folks fry thin slices for breakfast biscuits or simmer a whole one for holidays. Virginia, Kentucky, Tennessee, and the mountain South still treat it like family business.
How folks use it
- “Fix me a country ham biscuit and a cup of coffee.”
- “That country ham needs soaking overnight before you bake it.”
Origin and etymology
Country ham is American dry-cured ham in the Southern tradition, related to older European salt-cured hams. Before refrigeration, fall hog killing and winter curing kept meat through the year. The name marks it against wet-cured city ham that took over grocery coolers.
Frequently asked questions
Why is country ham so salty?
Salt draws out moisture and preserves the meat during the long dry cure. A soak before cooking takes some of that edge off.