Quick verdict
Whether you're anchoring a holiday table or simply upgrading your sandwich game, these five hams represent the best of American cured ham craft available to order in 2026. Broadbent and Edwards are the traditional country ham standard; Nueske's and Smoking Goose offer premium quality with far less prep effort; and D'Artagnan is the splurge pick when only the best will do.
Broadbent Country Ham
Broadbent's of Cadiz, Kentucky has been curing country hams since 1915, and their hickory-smoked, salt-cured hams are among the most awarded in the country. The signature flavor is assertively salty and deeply smoky with the complex funk that proper aging develops - this is what a country ham is supposed to taste like. Available as whole hams, halves, or center slices, Broadbent makes it easy to order exactly the right quantity.
From smoky Appalachian country hams to heritage applewood-smoked cuts, these five premium cured hams are the best you can order for your table in 2026.
Few things elevate a holiday table or Sunday brunch like a genuinely great cured ham. American country hams – salt-cured, smoked, and aged by regional artisans – offer a depth of flavor that supermarket hams simply cannot match. These five premium picks are available to order and represent the best of American cured ham tradition in 2026.
| Product | Best For | Key Feature |
| — | — | — |
| Broadbent Country Ham | Classic Appalachian tradition | Salt-cured, hickory-smoked, aged |
| Edwards Virginia Smokehouse Country Ham | Virginia-style aged country ham | Peanut-fed heritage breed hogs |
| Nueske’s Applewood Smoked Ham | Milder smoke; wider appeal | 24-hour applewood smoking |
| D’Artagnan Heritage Ham | Upscale heritage breed ham | Berkshire/heritage breed, premium aging |
| Smoking Goose City Ham | Modern city ham; easy prep | Wet-cured, ready-to-slice |
Our methodology
We compare every pick against the field on real specifications, certifications, and aggregated owner reviews. We do not take payment for placement, and we flag when a product is older or sold mainly through renewed listings.
Side by side
| Pick | Best for | Score | |
|---|---|---|---|
| Broadbent Country Ham | Classic Appalachian tradition | Check price | |
| Edwards Virginia Smokehouse Country Ham | Virginia-style aged country ham | Check price | |
| Nueske's Applewood Smoked Ham | Milder smoke; wider appeal | Check price | |
| D'Artagnan Heritage Ham | Upscale heritage breed ham | Check price | |
| Smoking Goose City Ham | Modern city ham; easy prep | Check price |
The full reviews
Broadbent Country Ham
Broadbent's of Cadiz, Kentucky has been curing country hams since 1915, and their hickory-smoked, salt-cured hams are among the most awarded in the country. The signature flavor is assertively salty and deeply smoky with the complex funk that proper aging develops - this is what a country ham is supposed to taste like. Available as whole hams, halves, or center slices, Broadbent makes it easy to order exactly the right quantity.
In its favor
- Award-winning recipe with over a century of tradition
- Available in whole, half, and sliced formats for any occasion
- Authentic Appalachian flavor profile with proper dry-cure depth
Watch-outs
- Whole hams require soaking and long cooking; not a quick-prep product
- Very salty by design - not suited for guests who prefer mild ham
Edwards Virginia Smokehouse Country Ham
Edwards Virginia Smokehouse in Surry, Virginia produces hams from heritage-breed hogs raised on peanuts - a traditional Virginia finishing diet that produces distinctively sweet, nutty-tinged pork fat. Their hams are dry-cured, hardwood-smoked, and aged for a minimum of six months. The result is a ham with more nuance than most country hams, making it an excellent choice for serious food lovers and holiday gifting.
In its favor
- Heritage-breed, peanut-finished hogs produce richer, more nuanced flavor
- Minimum six-month aging for developed complexity
- Virginia Smokehouse reputation is well-established among food enthusiasts
Watch-outs
- Premium pricing reflects heritage breed and aging time
- Classic country ham saltiness still requires soaking for whole hams
Nueske's Applewood Smoked Ham
Nueske's of Wittenberg, Wisconsin is legendary for their 24-hour applewood smoking process, which produces a gentler, fruitier smoke than hickory-dominated Southern country hams. Their bone-in smoked ham is a fully cooked product - no soaking or marathon cooking required - making it far more accessible to cooks who want premium quality without the traditional country ham preparation process. An exceptional choice for Easter or Christmas dinners.
In its favor
- Fully cooked; heats and serves without soaking or complex preparation
- Applewood smoking delivers milder, sweeter flavor profile vs. hickory
- Broad appeal - suits guests who find traditional country ham too intense
Watch-outs
- Closer to city ham style; lacks the aged depth of dry-cured country hams
- Higher price per pound than most supermarket hams
D'Artagnan Heritage Ham
D'Artagnan is one of America's premier specialty meat purveyors, and their heritage breed hams live up to that reputation. Made from Berkshire and other heritage pigs raised for flavor rather than speed, these hams have a higher ratio of marbled fat that bastes the meat during cooking, producing an exceptionally moist and richly flavored result. D'Artagnan is the choice when you want to genuinely impress at a dinner party or send an unforgettable food gift.
In its favor
- Heritage breed genetics produce exceptional fat marbling and flavor
- D'Artagnan's sourcing standards are among the highest in US specialty meats
- Elegant enough for upscale entertaining and premium gifting
Watch-outs
- Top of the price range for cured hams
- May be more ham than needed for smaller households
Smoking Goose City Ham
For those who want premium quality without country ham's prep demands, Smoking Goose's City Ham is an artisan wet-cured ham from Indianapolis that punches well above its weight. The brine-cure and smoking process produces a moist, sliceable ham with a clean, approachable flavor that works equally well for brunch sandwiches, holiday platters, and everyday dinners. It's the best gateway into artisan ham if you've only ever bought supermarket product.
In its favor
- Artisan quality with zero-effort preparation - heat and slice
- Milder, accessible flavor suitable for any occasion
- Excellent for brunch, holiday platters, and sandwiches
Watch-outs
- Wet-cured style lacks the funky depth of aged dry-cured country hams
- Smaller production; availability can vary on Amazon
What matters most
Cure style
Dry-cured (country ham) delivers more intensity, requires soaking; wet-cured (city ham) is ready to heat and serve. - **Breed quality:** Heritage breed hogs (Berkshire, Duroc) produce more marbled, flavorful meat than commodity pork - worth the premium for special occasions. - **Format:** Whole hams feed large gatherings; halves are practical for most families; pre-sliced center cuts work for smaller needs. - **Smoke type:** Hickory produces bold, assertive smoke; applewood and fruitwood smoking yields gentler, sweeter results.
Our take
Whether you're anchoring a holiday table or simply upgrading your sandwich game, these five hams represent the best of American cured ham craft available to order in 2026. Broadbent and Edwards are the traditional country ham standard; Nueske's and Smoking Goose offer premium quality with far less prep effort; and D'Artagnan is the splurge pick when only the best will do.
Frequently asked
Country ham is dry-cured with salt and often smoked, then aged for weeks to months, resulting in a firm, intensely salty, and savory product that can be stored unrefrigerated for extended periods. City ham is wet-cured in a brine solution, typically already cooked, and much milder in flavor. Country hams require soaking before cooking to reduce salt; city hams are ready to slice or heat and serve.
Whole country hams require soaking in cold water for 12-24 hours (changing water twice) to reduce saltiness before cooking. After soaking, simmer the ham for 20-25 minutes per pound until the internal temperature reaches 160°F. Many recipes also call for a glaze and a final oven roast at 400°F for 15-20 minutes for a caramelized crust. Pre-sliced country ham portions skip the soaking step.
A whole, uncut country ham can last 1-2 years stored in a cool, dry place. Once cut, wrap the exposed face tightly in plastic wrap and foil, and refrigerate - it will keep for up to six months. Sliced country ham should be consumed within a week of slicing or frozen for longer storage. Vacuum-sealed and shipped country hams typically arrive ready to refrigerate with use-by guidance from the producer.
