Southern Ham in Boston area?

[fooddabbler]

Southern Ham

(If this deserves a thread of its own, please godsmods, do the needful.)

Is there a place in town where a sampling is available?
(Yes, I have looked at the obvious – Formaggio K – and rejected their limited offering.)

I’m in NYC right now, sufficiently south of Cambridge that I have, as we speak, in front of me Benton’s (salty), Finch (sweeter, but stringier), Newsom’s (a little salty+funky on the aftertaste) , Broadbent (dry and very salty on the aftertaste), Johnston (softer, most “ham” like).

Could I similarly indulge back “home”?
(Although, for a wanderer, such as myself, home may simply be where the ham is.)

It’s not an idle question. We have an international crew coming for Thanksgiving (Korea, China, France, Italy, Russia/Israel, India) and are anxious, trumpeteer-like, to prove we have not only the best words, but the best ham.

[tomatotomato (Denise)]

@fooddabbler

Southern Ham

(If this deserves a thread of its own, please godsmods, do the needful.)

Southern ham looks so very thread-worthy. Where did you sample these beauties? Most are new to me.

[fooddabbler]

Thanks GretchenS for moving the topic. I also started a more general thread on the glories of Southern ham, but would like to keep this one for Boston area suggestions. My NY ham sources are mentioned in the new thread:

Southern (U.S.) Ham

The glories of hams from the south (U.S.) aren’t sufficiently celebrated, in my opinion. Part of the problem is the difficulty of getting them in other parts of the country. Last night I made an effort to sample some in New York, using Caviar to deliver them to me from Cannibal and Momofuku Ssäm. I tried Benton’s (salty) and Finch (sweeter, but stringier) from Ssäm, and Newsom’s (a little salty+funky on the aftertaste) , Broadbent (dry and very salty on the aftertaste), and Johnston (softer, mo…

[tomatotomato (Denise)]

Thank you for sharing this info. And for giving me another life goal: more ham.

[sunnyday]

What a great topic! I’ve been wanting to know for a while now; would be great to have a place where you don’t have to buy a whole leg.

On a related note, my Chinese cooking use Jinhua Ham sometimes - a Chinese varietal not unlike country ham, although it’s more commonly diced and used in cooking than thinly-sliced. I’ve seen Jinhua bone-in ham steaks sold in Chinese supermarkets (Ming’s I think), and just assumed those are Smithfield cut up for sale.

It’s near impossible to get real Jinhua in US, and stories of those smuggling ham across borders often end with a hefty fine and ham confiscated - so if anyone has a source for them I’d like to know too!