7 Things to Know About The Hamery vs Edwards Virginia Smokehouse

Last Updated: October 25, 2026

Table of Contents

• What Actually Separates The Hamery and Edwards Virginia Smokehouse
  • Cure Duration and Ingredients Side by Side
  • Where Each Smokehouse Makes Its Ham
• Country Ham vs. City Ham: Which One Are You Actually Buying?
• How Long to Soak Country Ham Before Cooking
• How to Cook Country Ham for a Holiday Table
• What a Country Ham Gift Box Should Include
• Flavor, Saltiness, and Texture: What Buyers Report
• Ordering a Virginia Country Ham for Your Next Gathering
• Frequently Asked Questions

What Actually Separates The Hamery and Edwards Virginia Smokehouse

When shopping for a traditional dry-cured ham, many names come up. At Padow's Hams Co., we have watched this category for decades, and we can tell you the differences that matter are rarely the ones printed on a label.

Here is the honest answer up front: many traditional dry-cured hams are more alike than their marketing suggests. Most make dry-cured ham and lean on family tradition. For the full picture of how dry-cured Virginia ham is made and why the cure method matters, that guide walks through the traditional salt-curing process. The real separation comes down to cure duration, where the ham is produced, and how the finished product tastes and slices.

That is where most buying guides stop short. They list features and leave you no closer to a decision. Below, we break down the factors that actually change what shows up at your table.

Cure Duration and Ingredients Side by Side

Cure time is the single biggest driver of flavor and saltiness in a country ham. A ham cured for a few weeks tastes nothing like one cured for months. The longer cure draws out moisture, deepens the color, and builds that dense, savory character country ham is known for.

At Padow's, our hams are cured for three months following the Virginia salt cure recipe, through a distributor in Virginia. We do not cure them ourselves, and we are upfront about that. What we control is the recipe and the standard.

Ingredients are simpler than most shoppers expect. Traditional country ham uses salt, and sometimes a little sugar or pepper. If you want the full explanation of why the salt level runs high, why country ham is so salty walks through the curing process step by step.

Where Each Smokehouse Makes Its Ham

Production location shapes flavor more than people realize. Humidity, airflow, and temperature during aging all influence how a ham finishes. A smokehouse in southeastern Virginia works with different conditions than one in another region, and that shows up in the taste.

This is a point where we are precise about our own operation: our hams come through a Virginia distributor who follows the traditional salt cure. Buyers who care about regional identity should ask any seller the same question we answer openly: where is the ham actually cured, and for how long?

Country Ham vs. City Ham: Which One Are You Actually Buying?

Country ham and city ham are two different products, and confusing them is the most common mistake we see. Country ham is dry-cured with salt and aged for weeks or months, producing a firm texture and a bold, salty flavor. City ham is wet-cured or brined, sold ready to heat, and mild.

If you are coming from supermarket ham, expect a real adjustment. Country ham is not a heat-and-serve centerpiece. It needs soaking, and sometimes scrubbing, before cooking. That extra work is exactly what produces the flavor people remember from their grandmother's table.

For a deeper breakdown of the two styles, cured versus uncured ham explains what those labels mean and what you are really paying for.

How Long to Soak Country Ham Before Cooking

Soak a country ham in cold water for 12 to 24 hours before cooking, changing the water a few times. The exact time depends on the ham's size and how salty it is. A whole ham needs the full window; a small sliced piece may need only a few hours.

This step is not optional. Skipping the soak is the number one reason home cooks end up with a ham too salty to enjoy. Taste a small piece after soaking and before roasting. If it still tastes aggressively salty, soak it longer.

One insider tip: start the soak the night before you plan to cook. Rushing it in the morning rarely gives the salt enough time to draw out. If you want ham types, preparation, and cooking instructions in one place, everything about ham covers it.

How to Cook Country Ham for a Holiday Table

Cook country ham low and slow, and treat it like a roast, not a steak. After soaking, pat the ham dry, trim excess fat, and roast it covered at a low temperature until it reaches a safe internal temperature. A meat thermometer is your best tool here; do not guess by color. Sourcing high-quality cuts for such careful preparation often leads home cooks to evaluate various meat delivery services to ensure their centerpiece arrives ready for the oven.

Shop Now →

Glaze only at the end. Sugar-heavy glazes scorch at high heat, so brush them on in the final stretch of cooking. Let the ham rest before carving so the juices settle.

Watch out: pulling the ham from the oven too early because the outside looks done is a common error. The center needs to reach temperature, and a whole ham carries a lot of cold mass.

What a Country Ham Gift Box Should Include

A country ham gift box should include the ham itself, clear cooking and soaking instructions, and enough supporting items to make it a complete gift. A box with no instructions leaves the recipient guessing, and a ham that intimidates people goes uneaten.

We build our gift boxes with that in mind. Alongside the ham, we offer Virginia Peanuts, which round out a gift nicely and travel well. A gift box works for corporate clients and family alike because it feels considered rather than generic.

If you are weighing whether a ham gift box is the right call, why our gift box makes a good gift explains what goes into it and who it suits.

Flavor, Saltiness, and Texture: What Buyers Report

Buyers describe country ham in consistent terms: salty, savory, firm, and deeply porky, with a texture closer to prosciutto than to a supermarket ham. The saltiness is the most polarizing trait. People who grew up with it love it; first-timers often need a warning.

We cannot publish star ratings or review counts we have not verified, so we will not invent them. What we can say is that flavor expectations should be set before the first bite. Country ham is meant to be eaten in thin slices, often with something sweet or starchy to balance the salt.

A common mistake is serving thick slabs. Slice it thin, and the flavor opens up instead of overwhelming the plate.

Ordering a Virginia Country Ham for Your Next Gathering

Order a Virginia country ham early, especially for holidays, and confirm the shipping window before you commit. Cured hams keep well, but you want yours in hand with enough time to soak and cook without a last-minute scramble.

Here is how we would plan it:

For buyers comparing hams, the practical questions are the same: how long is the cure, where is it produced, and does the seller tell you plainly. We answer all three, and we ship nationwide.

Choosing a country ham for a holiday table is really a choice about tradition and trust. Padow's Hams Co. has been family-owned since 1936, and we ship nationwide with traditional curing and aging behind every ham. Explore our Virginia country hams and gift boxes, or add Virginia Peanuts to round out a corporate gift. Get started with Padow's Hams Co. and put a properly cured ham on your table this season.

Add padows.com as a preferred source on Google →