Virginia Ham

Hand-cut from the two most premium muscles of the leg, inside and outside, from heritage Duroc pork and slowly smoked in house over hickory wood — our Virginia Ham follows a four century old American tradition that fewer and fewer producers still honour the right way.

Score the surface in a diamond pattern, glaze generously with dark maple syrup or brown sugar and roast low at 325°F until warmed through and deeply caramelized on the outside. Always rest before slicing and always cut thin — a Virginia Ham this exceptional deserves to be savoured, not rushed.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.