Paul P. Graham, N. G. Marriott and R. F. Kelly*
Historical Background
Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr.
Andrew Burnaby enthusiastically reported that Virginia was superior in flavor to any in the world.1 Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia.2 Today, after more than three centuries of progress, Virginia ham is still considered a superb product because of its distinctive savory taste. For those who want to “do it-yourself” cure and age a ham that will recapture the delightful flavor so highly cherished by these early
clergymen, certain rules must be followed. This publication provides basic steps that can be applied to
home curing or commercial operations.