Of all possible holiday hams, none can top the artisanal, exactingly smoked Southern country-style hams that have become beloved by American chefs. If you’ve never had a country ham from the Deep South before, think of it as America’s bold, smoky answer to prosciutto. Chris Cosentino, winner of Top Chef Masters and the chef behind Incanto in San Francisco and Pigg in Los Angeles, says, “Country ham sliced and served like a classic prosciutto is the way to go. I like to serve it with ripe pears and toasted hazelnuts. Or a simple citrus marmalade and a great biscuit would be perfect.” Benton’s, Broadbent’s, Colonel Bill Newsom’s, Father’s and S. Wallace Edwards and Sons are among the best producers.