This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
These are unique since the hams come from only peanut-fed hogs. They
are worked with cure for 30-45 days. Then they are smoked for at least
7 days and left in the smokehouse for another 6 months. "The Smithfield
ham or a reasonable facsimile is rather difficult to produce unless you
have a steady supply of peanuts and a huge smokehouse 3-4 stories high."