Find it in season
Ham can be enjoyed year-round, especially in Virginia, where it is considered a regional specialty.
Nutritional notes
“As a pork product, ham can be enjoyed as part of a balanced, healthy diet,” says Rosemary Hutcherson, a volunteer with the clinical nutrition department at Sentara Williamsburg Regional Medical Center. “It’s a very good source of protein, thiamin, niacin, phosphorus, copper and selenium, as well as a good source of riboflavin, vitamin B6, potassium and zinc. It is important to note the high sodium and cholesterol content of ham, but portion control is key to safely managing these dietary intakes.”
How to choose
“When purchasing a ham, look for lean or extra lean on the label in order to keep the fat content below 10 grams and the saturated fat amount less than 4.5 grams,” says Hutcherson. “Fresh or uncured ham has a lower sodium content than cured ham.”
How to prepare
Ham can be processed, packaged and labeled in different ways, and can come canned, spiral-cut as well as bone-in, boneless, cured, smoked or fresh. It is essential to cook, bake or roast ham thoroughly before eating.
Did you know?
Ham enthusiasts tend to look for ham made from the left leg of the pig, knowing it is likely to be more tender. A pig scratches itself with its right leg, which uses the muscles more often, thus making the meat tougher.
Try this recipe for yourself!
- 2 cups Smithfield Spiral Ham or 2 (10 oz.) packages Smithfield Country Ham and End Slices, roughly chopped
- 1 lb. black eyed peas, rinsed and soaked over night
- 1 Tbsp. olive oil
- 2 medium yellow onions, chopped
- 2 cloves garlic
- 1 Tbsp. ham base
- 5 dashes hot sauce
- 1 1/2 tsp. dried thyme
- 1 tsp. dried oregano
- 64 oz. vegetable or chicken stock
- 1 c. water
- 1/2 lb. collards, cut into thin ribbons
- Black pepper to taste
- In a large pot, add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano.
- Saute until onions are translucent.
- Add drained black eyed peas, stock, water and chopped ham.
- Simmer until peas are tender, approximately 40-50 minutes.
- Add collards and simmer an additional 20-30 minutes.
- Add pepper to taste.
- Serve hot.