So their hams cost more, but that's likely due to them not feeding them garbage like Smithfields (They're a Chinese company) Hormel etc. That and the time it takes to naturally cure one. So the deal is that the ham isn't cooked, just brine cured, like has been done for hundreds of years. So very salty. When you read about the confederates eating ham, this is what it was. However, there is no need to cook it. The last full sized one we bought was left out unrefrigerated (and no AC) in the dining room on the buffett for about 5 months....
My advice is to just pay the few shekels more and get the thing sliced by them. What happens when yu slice it yourself is the ham will air harden where you sliced it last time, and it's just a bitch to cut yourself. It can be fun, but the wife might get testy with a ham sitting out in the open air. We don't have A/C, and the dog was happy as little pieces of ham would slip off while slicking it. I had a traditional collar lock wood contraption with the long ham knife they use for Serrano hams in Spain, I'd sharpen that bitch to a razor edge and it's still hard to cut.
The bacon gets raved over by some, but I'm not a big fan. It's OK, and it's traditional, but I've been eating the other store bought shit for so long that this better raised stuff doesn't taste quite right.
https://bentonscountryhams2.com/
