Peter, I grew up on country hams. It's just been a long time.

Pat
Who turned 65 this year
>>
>
> I thought Smithfield hams *are* dry-cured country hams from a specific
> part
> of the state. Is there something special/different about them? In any
> case,
> I would not recommend that anyone do a country ham for the first time for
> guests. Even when it's a good quality ham correctly prepared it is an
> acquired taste. Much better IMO to get a high quality city ham.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>