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Country ham is a variety of cured ham, typically very salty, associated with the Southern United States. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby southern states. Virginia ham is a country ham produced in VA (including the more-precisely-defined Smithfield ham); whereas "VA Style" refers to a curing style, not a location.