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Museum Favorites
What is a Smithfield Ham?
Hams have been produced in Smithfield and Isle of Wight County since the 1600s, but the brand became popular as business such Todd, Spratley, Joyner, Gwaltney and Luter shipped the product around the world. In 1926, the Virginia General Assembly passed the act that defined “Smithfield ham” as “Genuine Smithfield hams cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.”
In 1966, the availability of peanut-fed hogs dwindled, and the law was amended to “Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure and aged for a minimum period of six months: such six-month period to commence when the green pork cut is first introduced to dry salt, processing, treating, smoking, curing and aging to be done within the corporate limits of the town of Smithfield, Virginia.” Today, Smithfield Foods is the only producer of Smithfield ham within the town limits. Other facilities in Isle of Wight County produce hams, but they are unable to market them as Smithfield ham.
Ham Production
Fall: Hogs are slaughtered, and processing begins.
Winter: Hams are coated in sodium nitrate and left to rest for two to three weeks. The sodium nitrate kills the bacteria on the meat and causes the water to leech out. A 20-pound ham will lose eight or nine pounds of water weight in 30 days. Spring: Hams are washed and allowed to sit for two to three weeks. They are then hung for smoking. Summer: Hams are smoked with various types of wood. After a minimum of four days, hams are left to hang in the smokehouse from six to 12 months. Ham Mold: Mold forms on the ham during the summer and helps protect it from insects. The mold, which adds flavor, is scraped from the ham before cooking. 
P.D. Gwaltney Jr.’s Pet Ham, 1902, Howard Gwaltney Jr. (766-85)
In 1902, a cured ham was missed when a shipment was sent from the Gwaltney plant. P.D. Gwaltney kept the ham to see how long it would last with his curing methods. In the 1920s, he had a brass collar made for the ham and took it to trade shows and fairs. Mr. Gwaltney insured his pet ham for $5,000.
The Largest Ham, 1955, Charles Henry Gray (674-81)
The hog weighed 900 pounds, and its leg weighed 91 pounds when it was cured in October 1955. Once the process was complete, the ham weighed 65 pounds. The ham was cured by Jordan Virginia Ham, a subsidiary of Smithfield Packing in Richmond, Va.
Branding Hams, Circa 1930s, Isle of Wight/Smithfield Chamber of Commerce (3651-92)
The Smithfield Ham was so popular that many establishments tried to pass off their ham as Smithfield’s. This lead to branding or stamping so that the consumer knew the ham was authentic. This ham is branded P.D.G. JR. U.S. INC. 193-.
The Oldest Peanut in the World
This peanut was grown by A.B. Stott in 1890. P.D. Gwaltney Sr. picked it, dated it and used it to advertise his peanut business.
Olive Oil Storage Jar, Tuscany, 1775-1780 (1445-87)
Historians call this jar a Montelupo oil jar. It was named for the region in Italy where they were made. They were covered with a wicker basket and used to transport olive oil. The British Navy used olive oil instead of butter for rations since it lasted longer in the warmer regions of the world. Each sailor received about 48 ounces of oil each month. After the ship emptied the jar, they were sometimes sold to the general public.This jar weighs approximately 85 pounds. There is a mark on the side designating the oil producer in Italy. The jar washed out in a ravine near the James River in the Battery Park area. It was used as a rain barrel by the Jordan sisters who lived at Fort Boykin. Mrs. Gurley Barlow acquired the jar and used it as a flower planter before it came to the museum. 
Boarding Pike, Fort Boykin, Museum Collection
The pike has been used since the medieval period as an infantry weapon. During the Civil War, the Confederate Army tried to raise units trained with pikes. But, the pike proved to be unsuccessful against rapid fire weapons. This pike is an example of a naval pike. It was attached to a shaft about six to eight feet long. Naval crews used the pike to fend off boarding parties. This boarding pike was discovered in the well at Fort Boykin.
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