virginia ham
Noun A specific type of cured and smoked ham originating from the U.S. state of Virginia, traditionally prepared by smoking over hickory wood and characterized by its lean texture and dark red meat.
"Virginia ham" is used as a countable noun to refer to this specific food product. It is often served sliced, either cold or heated, and is associated with traditional American cuisine, particularly in the Southeastern United States.
- For Thanksgiving, we ordered a whole Virginia ham to serve as the main course.
- The deli counter offers thinly sliced Virginia ham for sandwiches.
- The recipe calls for a cup of diced Virginia ham to add a smoky flavor to the soup.
- The term can be used attributively (like an adjective) to describe other items made with or related to this ham.
- She prepared a Virginia ham glaze for the roast.
- We visited a Virginia ham producer during our trip.
- Smithfield ham: A specific, legally protected type of Virginia ham that must be produced in the town of Smithfield, Virginia, following strict traditional methods. All Smithfield ham is Virginia ham, but not all Virginia ham is Smithfield ham.
- Country ham: A broader category of dry-cured ham common in the Southern United States; Virginia ham is a famous type of country ham.
- Prosciutto: An Italian dry-cured ham that is similar in preparation but distinct in flavor and texture from Virginia ham.
- Smoked ham
- Dry-cured ham
- Country ham (in a general sense)
The defining characteristics are its geographical origin (Virginia), its smoking process (over hickory wood), and its physical qualities (lean, dark red meat). It is not typically a "wet" or "city" ham that is sold fully cooked and ready to eat; traditional Virginia ham is dry-cured and often requires soaking and cooking before consumption.
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a lean hickory-smoked ham; has dark red meat
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