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Virginia Ham: A History of Salt & Smoke
Paperback
Series: American Palate
AgricultureAmerican CookingRegional: South
Publisher Price: $24.99
ISBN13: 9781467170017
Publisher: History Press
Published: May 12 2026
Pages: 128
Weight: 0.48
Height: 0.33 Width: 6.04 Depth: 9.01
Language: English
Cured with a unique combination of salting and smoking, Virginia ham stands proudly alongside the most delectable meats in the world in taste and in heritage.
Born of Native, African, and European practices, savory hams were an ever-present fixture on the tables of Virginia's elite, including George Washington, Thomas Jefferson, James Madison, and James Monroe. The smoked and salted hog retains its place in the Old Dominion diet to this day and has become synonymous with one town in particular: Smithfield.
Journalist John DeMers leads a lively tour through ham's journey from China and Italy, across the Iberian Peninsula, and through England on its way to becoming the perfect meat for Britain's ever-carnivorous Virginia colony.
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