Edwards Petite Ham
A traditional southern favorite, Edwards Virginia Smokehouse Petite Country Ham is boneless, fully cooked and ready to thinly slice. Hand-rubbed with salt, brown sugar, and black pepper and aged 4 to 6 months, the hickory smoked Petite Country Ham is packed in a traditional cloth sack.
Sliced thin, this 2-3 lb tasty ham delivers around 15 to 18 servings.
Use a sharp knife to carve paper-thin slices and serve at room temperature.
Storage: Country style hams are dry-cured with salt and aged for distinctive flavor. Once the vacuum seal is broken, the ham will need to be used within a week or frozen. If not to be used within 28 days, freeze for up to 6 months.
Meet The Maker
In the late 1800s, the Edwards family cured hams on their Virginia farm to feed their household. The matriarch, Emma Edwards, taught her nine children the art of salting, smoking, and aging country hams.
Years later, in 1926, one of her sons, S. Wallace Edwards Sr., utilized that knowledge as a ferry boat captain. While ferrying folks along the James River between Surry County and historic Jamestown, he fed ham sandwiches to his hungry passengers. The travelers loved the ham so much; he decided to go into the ham business full-time.
Times change and you've got to change with it,but once you know what's right you adhere to it.- Wallace Edwards, Jr.
In the many decades since, the Edwards' craft has been passed down from generation to generation and to this day, Edwards continues to not only safeguard the flavors of the American country ham but also innovate new Southern delicacies such as the award-winning Surryano Ham.