Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States. Country hams are shelf-stable meat products cured by rubbing salt on the surface, which will penetrate the ham for 50 days or more, depending on weight.
Cured hams are aged at warm temperatures (75°F or higher) for several months to develop their characteristic flavor and aroma through the breakdown of proteins and fats. The majority of country hams are aged for more than six months.