火腿干腌、hickory-smoked和在和基于“增大化现实”技术ound Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto. On the other hand, when the ham is slowly baked, and then subjected to a luscious glaze such as this one with bourbon, honey, and pecans, the result is a culinary masterpiece. If you’re truly offended by the saltiness in foods, you can soak a Smithfield for no longer than about six hours before baking it, but remember that you do so at the expense of distinctive flavor. Unlike other country hams, Smithfield ham is very rarely fried with red-eye gravy for breakfast in the South and is always served in thin slices.

这个配方摘录了猪：南部桌的王。