What type of ham is dry-cured and aged for months in the South?

Country ham is a Southern-style ham that is salt-cured, often smoked, and aged for months or even years.

The preservation process begins with a heavy salt cure, sometimes made with nitrites or sugar. The ham is commonly smoked over hardwoods such as hickory or red oak, although some traditional varieties are not smoked. After curing, it is hung to dry and age, allowing its flavor to deepen and its texture to become firm.

Country ham developed as a practical preservation method before refrigeration was widely available. It became a defining food of the Southern United States, particularly in states such as Virginia, Kentucky, Tennessee, and North Carolina. Smithfield ham is a famous regional type of country ham, though not every country ham is a Smithfield ham.

Country ham is often sliced thin because its concentrated saltiness and intense flavor make small portions satisfying. It may be fried, served with biscuits, added to beans or greens, or soaked before cooking to reduce excess salt. Smoked ham, honey ham, and city ham can overlap in preparation, but they do not specifically identify this long-aged Southern curing tradition.