I've been craving some good old Country Ham just like my grandpa use to cure and smoke the way they did it in Tennessee, where he came from. I'm hoping this Smithfield will at least be close. Spaw, like you, I crave a salt fixin' from time to time, and this one ought to do it.

Thanks to you all for your suggestions, and especially to Dicho who went to a great deal of trouble in my behalf.

And Red-Eye gravy? Of course! Got to have it with the ham along with some hot biscuits. Then for breakfast, eggs scrambled with a few slices of that good country ham.! I'm not sure I can wait!

DougR