Years ago when I lived in the eats,we called them Virginia cured .They were very salt and needed soaked before cooking.We would see them hanging from the eaves of roadside shops. Quite a few years ago, I traveled to Huntsville, AL and had some .,just like I remembered .Salty as all get out. These Smithfield hams we get are not as salty and most smoked cured hams I have bought are not either.
