Virginia/country style ham vs ham from the grocery store

[Anonymous]

I normally cook a ham for Easter dinner, DH is in VA for work and called to ask if I want him to bring home a Virginia/country ham. All I know is that they are dry right? And need to be soaked or rinsed prior to cooking. Can anyone give me some insight on these hams, how you prep/cook them and if they are better tHan ham you get in the grocery store? Thanks

[Anonymous]

Unless they've made changes, my only experience with this type of ham is that they are very salty, and slices need to be cut very thinly. We've always put thin slices on buttered biscuits.

[Anonymous]

A country ham is very salty and also has a particular odor. It can be an acquired taste so you might want to serve a bit of both types to be safe.

[Anonymous]

Country ham is delicious. I prefer it to supermarket, but hey I grew up eating it. You need to soak it several days and with several changes of water. This is to reduce the salt. Most people finish it in the oven with a brown sugar glaze or something similar. It is particularly amazing as ham biscuits, which can be made with real (small) biscuits but often as not are tiny potato rolls.