||FLAVOR & TEXTURE
|1. Edwards (Virginia) bone-in "Tender Smoked" whole ham (17 to 18 lb.), $79.95
||The perfect balance between salt, sweetness, and smoke; tender but dryer than most city-cured hams
||Big and bold, with an impressive swath of fat and burnished skin. This is a real beaut.
|2. Johnston County Hams (North Carolina) bone-in "Cooked Country" whole ham (10 lb.), $60.95
||Good overall flavor although a little smoky for some tastes; tender.
||Dark, smoky-looking exterior, lovely pink interior.
|3. Murcer's (Oklahoma) bone-in whole ham (15 to 18 lb.), $118.95
||Terrific smoke; a bit on the salty side for some, but others found it well-seasoned; meat is on the dry side, similar to that of Edwards.
||Dark and rustic exterior, beautiful blush of pink inside.
|4. Kreuz Market (Texas) boneless single-muscle "Pit Ham," $7.90 per lb. (3-lb. minimum)
||Great smoke, juicy meat, and peppery finish. It might be too overwhelming for Easter dinner, but would be terrific in biscuits or added to soup.
||Because this is a single muscle, it has no bone, no skin, no exterior fat. The upside? Very easy to carve, and it's small - a boon for singletons.
|5. Col. Newsom's Hams (Kentucky) bone-in "Preacher" half ham (7 to 9 lb.), $48.99
||If you love hickory smoke and juicy meat, you'll love this, although a plateful might be too much of a good thing (try it tucked inside biscuits instead).