Virginia

Virginia Ham BBQ

Virginia has been curing country hams since colonial times, and Smithfield is world-famous for its peanut-fed pigs and salt-cured hams. This BBQ version takes that legendary Virginia country ham, scores it with diamonds, studds it with cloves, and glazes it until caramelized. It's American pork heritage at its finest.

⏱ Total 4hrs 🍴 Serves 15-20 ⭐ Smithfield Classic 🇺🇸 Colonial Heritage

Equipment Needed

🔥 Smoker or Grill
🌡 Meat Thermometer
🍴 Roasting Pan
🥣 Sharp Knife
🧈 Aluminum Foil

Instructions

1

Prepare the country ham: If using a true Virginia country ham (heavily salted), soak it in cold water for 24-48 hours, changing water several times. This removes excess salt. City hams don't need soaking.

Virginia heritage: True Smithfield ham must be cured within Smithfield, VA city limits - it's been protected by law since 1926.
2

Score the ham: Using a sharp knife, score the fat side of the ham in a diamond pattern, about 1/4 inch deep. This allows the glaze to penetrate and creates beautiful presentation.

3

Stud with cloves: Insert a whole clove at each diamond intersection. This classic technique looks beautiful and infuses the ham with warm, aromatic flavor.

4

Make the Virginia glaze: In a saucepan, combine brown sugar, Virginia peanut butter, cider vinegar, Dijon mustard, honey, ground cloves, and cayenne. Warm over low heat until smooth and combined.

5

Set up the smoker: Preheat smoker or grill for indirect cooking at 275°F. Add hickory or apple wood chunks. Place a drip pan under the grate.

6

Smoke the ham: Place ham in a roasting pan on the smoker, fat side up. Smoke for 2-2.5 hours without glaze, allowing smoke to penetrate. Internal temp should reach about 100°F.

7

Apply the glaze: Brush ham generously with the Virginia glaze. Continue smoking, brushing with glaze every 20-30 minutes. The glaze should caramelize into a sticky, golden coating.

Watch carefully: The sugar can burn. Keep temperature steady and tent with foil if glaze darkens too quickly.
8

Check for doneness: Ham is done when internal temperature reaches 140°F (for pre-cooked/cured ham) or 145°F for fresh ham. Total cook time is approximately 3-4 hours.

9

Rest and slice: Remove from smoker and tent with foil. Rest for 20-30 minutes. Slice thin against the grain - Virginia country ham should be sliced paper-thin for the best texture.

10

Serve Virginia style: Arrange sliced ham on a platter with any remaining warm glaze. Serve with buttermilk biscuits, spoon bread, collard greens, and sweet potato casserole for a proper Virginia spread.

💡 Pro Tips & Variations

  • Virginia peanut connection: Virginia is also famous for peanuts - the peanut butter in the glaze honors both Virginia traditions in one dish.
  • Country vs. city ham: True country ham is salt-cured and aged for months. City ham is wet-cured and milder. Both work, but country ham is more traditional.
  • Slice thin: Country ham is intensely flavored. Paper-thin slices are traditional - think prosciutto thickness.
  • The soak is essential: Don't skip soaking country ham. It's very salty and needs the excess drawn out.
  • Leftover gold: Save the bone for red-eye gravy, bean soup, or collard greens. Virginia cooks waste nothing.
  • Biscuit sandwiches: The classic Virginia serving: thin-sliced ham on a fresh buttermilk biscuit with a smear of butter. Simple perfection.
← Back to Virginia Browse All BBQ →