The Johnston County Ham, from Smithfield NC was really great.....I wanna say I paid about $10 a # or $30ish for the whole small ham. I saved the cloth bag it was buffet style, fully cooked boneless gelatin added, dry cured with salt, sugar, sodium nitrate and sodium nitrite.
It was sealed in a thick tight placic wrap.....I didn't open it until it's use last new years after it'd been in my fridge for 3+ years....and was aged prior to that. Bought it at Southern Seasons in Chapel Hill NC.....they've got a shipping down pat. | 
