HOB is what they call the Ham-Oyster-Biscuit. A buttered roll or biscuit with an ample slice of country cured (“old”) ham with a couple of fried oysters cradled in the ham.
Purists do not add any condiments, while others will add a little catsup or tartar sauce for a bit of complimentary flavor.
The church used to sell ham biscuits and oysters separately, but my friend Ginger suggested adding the oyster to the ham on the biscuit, creating the HOB. I am not surprised that it was “invented” right there in Urbana—perched on the Rappahannock River in rural Virginia, where farming and oyster fishing collide, the combinations of Virginia cured ham and an oyster was probably inevitable.
One of the best places to discover the HOB is at the Christ Church tent at the annual Urbana (Virginia) Oyster Festival.