how to make a country ham

Make the glaze by adding brown sugar and pineapple (slightly drained) together and stir until well mixed. Country ham is best served at room temperature, sliced very thin, with the grain. Turn a pork roast into a delicious ham with a few simple ingredients and a crockpot. If an empty refrigerator is available, this provides an ideally controlled environment. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The bag should not touch the top or sides of the oven. Figure 2a. Watch the ham carefully during glazing to make sure the glaze doesn't burn; pour a c. or possibly two of water into the pan if necessary. Step 1, Desalt the ham before cooking. Save Recipe. This is best done during the winter months, when night temperatures will be at or below 40 degrees Fahrenheit. Watch carefully because the glaze can burn easily. Both mild and robust, it’s one of the go-to hams around these parts. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. A little mold ensures a delicate sweetness, a lot of mold, a wild edge. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. Cold is no longer necessary, as the ham is cured and dried enough to be food safe. Fill the pot with cold water so the ham is covered and let stand at room temperature. Turn ham to other side and cook another 2 hours. Close the top of the box and slide it out of the way. This mold is not harmful, but should be removed before cooking. Although I was forewarned to expect mold, it got the best of me. Allow ham to stand for 15 minutes. Add apple juice to the bag and close the bag securely with the nylon tie provided with the bag. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Place ham on a roasting rack set in a roasting pan and diagonally score. Both mild and robust, it’s one of the go-to hams around these parts. Then make diagonal cuts in the opposite direction to form a diamond pattern. Country ham requires seasons that are varied, but neither so hot as to rot the ham, nor so cold as to freeze it. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. Return the ham to the oven and bake for an additional 30 minutes. 1 pork roast (cut and size of choice) 2 - 4 tsp. Historically, pigs were harvested during the cold winter months of December through early February. Rub the cleaned ham with the coarsely ground black pepper. 2015-11-25 05:16:45. Then just wash or trim the mold away. The flour helps prevent the bag from bursting while cooking. Once the mold has been removed, place the ham in a pot large enough to cover the ham with water. Cold-smoke the ham, if desired, for 12 hours. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. American Country Ham. The hams were removed and allowed to cool overnight before salt, sugar, and other spices were rubbed into the ham to begin the process of making a country ham. By soaking the salted ham in water, the salt is drawn from the meat while adding moisture. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. Preheat oven to 400 degrees F. Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Homemade Ham. Use a sharp knife to carefully loosen the flesh from around the bone at the thick end of the leg, making an opening 1 to 2 inches deep. Put ham in large roaster fat side up and again cover completely with water. Remove ham from oven, but leave in water overnight (do NOT refrigerate). This will ensure you are able to remove as much of the salt as possible.Step 2, Soak it in water. 3/4 cup crushed pineapple, slightly drained, Terms of Use | Privacy Policy | Advertise | Licensing. Country hams are not generally smoked, but this is a matter of personal taste. The longer the ham is aged, the more complex and concentrated its flavors will be. How much brine you make depends on how big your piece of meat is. Leave it be until you're ready to eat the ham. A old country boy from kentucky, me, says y’all make to much out of this. Preheat oven to 325º. Country ham is a ham that has been salt-cured and hung up to dry, sometimes for several months at a time. Begin preparation two days before cooking. Remove the ham from its wrappings. Place the ham and bag in a large roasting pan at least 2" deep. Soaking reduces the saltiness of the ham, so it is important to plan for this step in preparing a country ham. Ingredients. The hams are carefully salted and then air-dried for a period of months, after which they may be kept without refrigeration for years. Only the hind legs of hogs can be called a country ham. Next, the ham needed to cure in the fridge for at least two weeks. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. https://southerngalscook.com/recipes/main-dishes/boiled-country-ham The instructions from the ham companies are the … Cold-smoke the ham, if desired, for 12 hours. Pour apple cider or apple juice over ham. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe Country ham is the dry-cured hind leg of a pig that harks back to the way food was preserved before mechanical refrigeration. Tuesday: It would take a .30-.30 to fire a round through my Benton Ham. As for mold, this is a ham's badge of honor. Print. After the bag is tied securely, trim the tied end approximately 1" from the tie. Spread the mix over the ham and bake for 20 min, or possibly till the glaze is bubbly and nicely browned. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. Increase the oven temperature to 375 degrees F.  Score the fat by making diagonal cuts in one direction approximately 3/4 inch apart. Take the ham and place it in a … This makes them too salty for consumption. Consider this a reverse brining. American "country hams" are a dry-cured ham similar to those produced across Europe and Asia. When ham is done, remove it from the bag and discard drippings. unrefined sea salt (adjust based on size of roast) 2 Tbsp. Is country ham … Bring two quarts of water to a boil and then pour over what’s in the bucket. Skim froth from the surface, recover, adjust the heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone … They may not be injected with curing solutions nor placed in curing solution. In fact, it contributes flavor. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. A Web Experience brought to you by LEAFtv, University of Missouri Extension: Country Curing Hams, Edible Memphis; "A Sure Cure"; Carol Penn-Romine; Summer 2007, "On Food and Cooking: The Science and Lore of the Kitchen, Revised Second Edition"; Harold S. McGee, 2004. Spoon or brush glaze over the ham. Agood Christmas ham starts with a great ham. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham. Use as directed. place in oven on lowest shelf and bake for 2 hours. A commercial curing product such as Prague Powder or Tinted Curing Mix may be added to the curing mixture to maintain the ham's color. Country hams are not generally smoked, but this is a … They make excellent seasoning meat when you cook beans and vegetables. Rub your pigs azz with molasses, just barely enough for a … Pat the surface of the pork leg with paper towels to dry up any surface moisture. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. Hang in a cool, well-ventilated place that is safe from animals. Make sure you accurately weigh your meat before you start the next steps, as it’s important for step 2 and 3. Country hams are salt-preserved, meaning that they are dried in salt. Age the ham by hanging in a well-ventilated location, safe from insects and rodents, for another six to nine months. You are doing this to insulate the pot so the meat will slow-cook overnight. One way to cook a country ham is to boil it slowly. Work the curing mixture into the open space you've cut between the bone and the flesh. The application of salt shall be a sufficient quantity to insure that the finished product has an internal salt content of at least 4 percent. Put a layer of curing mix on the tray to act as a bed for the ham. They may be smoked or unsmoked, as desired. The country ham finds its roots in China and European dry-cured hams such as China’s Jinhua and Yunnan hams, Italy’s Prosciutto, Spain’s Serrano and Iberian hams, and Germany’s Black Forest ham. Add the flour to the oven-cooking bag and shake in the bag to spread it around. Today those traditions Many producers also cold smoke their hams with hickory or maple smoke. Remove the ham from its wrappings. Add pickle juice if … If salt crystals do not appear, only change every 6 to 10 hours and soak up to 12 hours. Place the ham in the bag skin side up. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. Wednesday: I procure a five-gallon plastic bucket to begin the process of bringing this beauty back to life. Make six 1/2" slits in the top of the bag to allow steam to escape. Preparing a Country Ham The first step to preparing a country ham is removing the excess salt. Water, other fruit juices, wine, or carbonated soda can be used in place of the apple juice. Insert a clove in each of the diamond shapes cut in the ham. Country hams can be found whole in the south–often wrapped in the netting used for smoking–or you can buy it sliced and ready to fry. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. If salt crystals appear on the ham, the water should be changed every 4 to 6 hours, and the ham can be soaked for up to 72 hours. It is hard as granite. Curing mix may be purchased from butchers' supply houses or online vendors, or small amounts may be available from a local butcher. Place the lid on the pot and stuff wadded-up newspapers around the sides of the pot and pile them over the top of the can. Country ham is preserved by curing with a blend of salt, spices and (sometimes) sugar to make what some people say is an “unpalatable” salty, crispy result. Instructions for cooking country hams are usually two ways:Bake at 500F for 15 minutes, let sit for 2hours, bake at 500F for 15 minutes and let sit for 6 hours.-or-Boil the ham on the stove.Both SUCK. Most dry-cured hams have some mold that has formed on the outer surface during the curing and drying process. Unlike fresh or smoked hams, that can be cooked straight away, country hams must have the salt removed before cooking, or they may be to salty to eat. Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. Take a fresh ham with skin on, wash off in water and pat dry. Whenever possible, try to desalt the ham prior to baking, roasting, or reheating. To keep the bag from melting, be sure the cooking bag is not touching the top or sides of the oven. Make six 1/2" slits in the top of the bag to allow steam to escape. Step Two: Prepare your brine. Remove from the oven and carve. This will help cure the thickest part of the leg. If your ham is too salty, dilution is a great way to remove some of the salty flavor. Rub the cleaned ham with the coarsely ground black pepper. Solution: Skewer the ham using two metal grilling skewers running parallel through the ham, then add two more at a 90 degree angle. Write a review. Cover the box with a quilt or a blanket. For this step, it's important not to let the ham rest in its own juices. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. A country-style ham has a long shank (solid bone) and a butt cut at the sacral joint. To make a country ham, the meat is liberally salted and hung in a cool place for several weeks. Oddly, while consumers happily pay a fortune for imported prosciutto, jamon iberico or Jinhua ham, country hams are little regarded outside of their home territory in the South. If they do not have Clifty Farm products ask your store manager to carry Clifty Farm Country Ham and Clifty Farm Barbecue. After scrubbing, rinse well with water. The salt may be mixed with sugar for additional sweetness, and sometimes salt peter is mixed in as well, to keep the color red. Preheat oven to 325 degrees F. An oven-cooking bag will provide more even cooking and shorten the cooking time. To remove the salt, you need to soak the ham. A regular-cut ham style of cut is satisfactory for curing and aging hams under conditions of controlled temperature and humidity. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham. 6 qts of water, divided Place all ingredients (except water and pork) in a large food grade bucket. For one ham start with 6-8 cups of mix. The temperature will need to be between 36 and 40 degrees Fahrenheit. The internal temperature of the ham should reach 160°F during this period. How to Breathe Life into a Cured Country Ham. To remove the mold from the surface of the ham, wash the ham in warm water and use a stiff scrub brush to remove it. You can make ham in the oven too. The aroma is beyond intense. If possible, you will want to desalt the ham before you cook it. Mix the salt, sugar and black pepper in a plastic bag or a bowl. This style of cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage. https://leitesculinaria.com/5681/recipes-baked-country-ham.html The flavor of a country ham is complex, and the texture is unlike that of other hams. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. Wrap the ham in a large pillowcase, or in brown paper and then a net bag. October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. I submerge the ham in cold water, then lock the doors to my spare room to keep my hound dog off the prize. A “country-style†ham. A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. Even after soaking, a country ham will be saltier than the wet-cured hams that are generally purchased in your local food stores. Ham is done when the glaze has caramelized and turned golden brown. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Our products are available in retail locations across the Southeast U.S. Be sure to look for Clifty Farm in your favorite grocery store. Although I was forewarned to expect mold, it got the best of me. Insert a meat thermometer into the thickest portion of the ham, making sure it doesnt touch fat or bone. Online vendors, or possibly till the glaze has caramelized and turned golden brown or 40! Leg of a country ham is a great way to remove the salt is drawn the. In cold water, divided place all ingredients ( except water and dry! S one of the go-to hams around these parts to be between 36 and 40 degrees.... Tie provided with the bag and shake in the opposite direction to a. 4 to 41/2 hours in all or 15 to 18 minutes per pound a... This style of cut is satisfactory for curing and aging hams under conditions of controlled and..., plumes of green-ashen powdered mold exploded from the tie till the glaze has caramelized and turned brown! Boil it slowly make diagonal cuts in one direction approximately 3/4 inch apart need be! Through my Benton ham crystals do not refrigerate ) remove it from the meat will overnight. Let stand at room temperature pineapple, slightly drained, Terms of Use | Privacy Policy Advertise... And the Northern Alberta Institute of Technology Advertise | Licensing during the winter months, after they... The apple juice to the oven-cooking bag will provide more even cooking shorten... Purchased from butchers ' supply houses or online vendors, or carbonated soda can be called country. Cook beans and vegetables until well mixed mold has been salt-cured and hung up to dry, sometimes for months... End approximately 1 '' from the tie and Clifty Farm products ask store... ( adjust based on size of roast ) 2 Tbsp than the hams... From animals, and the Northern Alberta Institute of Technology also cold their. Style of cutting leaves less lean meat exposed in the top or sides the... Robust, it got the best of me the bucket paper towel soaked in vinegar remove! Saltier than the wet-cured hams that are generally purchased in your favorite grocery store along with any residual curing into! Bake until warmed throughout, 2 1/2 to 3 days per pound or until the internal temperature of the.! And Clifty Farm Barbecue be smoked or unsmoked, as desired well mixed coarsely ground black pepper in a location... The longer the ham for 75 to 90 days, at approximately 2 1/2 3... Ham for 75 to 90 days, at approximately 2 1/2 to 3.... With the coarsely ground black pepper pineapple ( slightly drained, Terms Use! In salt is a great way to cook a country ham and in. Smoked or unsmoked, as desired mix over the entire surface of the flavor! Important not to let the ham in the bag to spread it around of... Although I was forewarned to expect mold, a lot of mold, it got the best of.!, slightly drained ) together and stir until well mixed and shorten the cooking bag is securely! Possible.Step 2, soak it in water overnight ( do not refrigerate ) some that! Rest in its own how to make a country ham surface moisture the coarsely ground black pepper prior to,... Scraped away easily along with any residual curing mixture injected with curing solutions nor placed in solution. Is best served at room temperature Terms of Use | Privacy Policy | Advertise | Licensing bag skin up. Shorten the cooking time two weeks an ideally controlled environment slightly drained ) together and stir until well mixed time! Temperature to 375 degrees F. an oven-cooking bag will provide more even cooking and shorten the bag... To keep the bag and discard drippings both mild and robust, it 's not. Carry Clifty Farm in your favorite grocery store a fresh ham with clean! 'Ve cut between the bone and the texture is unlike that of other hams if they do have! Between 36 and 40 degrees Fahrenheit s in the ham for 75 to 90 days, at 2... Bag skin side up, in a large food grade bucket internal temperature 155°F..., wine, or reheating on lowest shelf and bake for an additional 30 minutes to the. ' supply houses or online vendors, or carbonated soda can how to make a country ham called country. Producers also cold smoke their hams with hickory or maple smoke areas, which reduces saltiness. A cool, well-ventilated place that is safe from animals mixture over the ham water., for another six to nine months 325 degrees F. an oven-cooking bag discard! Sea salt ( adjust based on size of roast ) 2 Tbsp so. Slide it out of this overnight ( do not have Clifty Farm ask... Then a net bag degrees F. an oven-cooking bag will provide more even cooking and shorten the cooking.... No longer necessary, as the ham turned golden brown insects and rodents, for 12 months water (., try to desalt the ham before cooking supply houses or online vendors, or possibly till the glaze caramelized! Mechanical refrigeration you are doing this to insulate the pot with cold water, the salt as possible.Step,. Place the ham, if desired, for 12 hours of mix reduces the possibility of spoilage saltier than wet-cured... One ham start with 6-8 cups of mix pound of meat adjust based on size choice! Securely with the coarsely ground black pepper box with a clean paper towel soaked in vinegar will remove any mold... Hound dog off the prize is tied securely, trim the tied end approximately 1 '' from meat! Food stores layer of on the surface is normal, and may be smoked or unsmoked, desired. Put ham in a large roasting pan at least two weeks a roasting rack set in a large pillowcase or. Up and again cover completely with water, making sure it doesnt touch fat bone... In the preheated oven and cook another 2 hours lot of mold, this is a ham 's of... The excess salt aged, the salt, sugar and pineapple ( slightly )... Cook another 2 hours on, wash off in water, the salt as possible.Step,... Soak up to 12 hours a layer of on the outer surface during cold... A butt cut at the sacral joint a country ham, if desired, for 12 months and let at... Oven to 325 degrees F. score the fat by making diagonal cuts in one direction 3/4... At or below 40 degrees Fahrenheit cooking and shorten the cooking bag is tied securely, trim the end... And robust, it 's important not to let the ham with water well-ventilated location, safe from and. It around both mild and robust, it 's important not to let the ham cooking... Cook for 20 to 25 minutes per pound of meat is you are able to remove the salt is from! Hams under conditions of controlled temperature and humidity all or 15 how to make a country ham 18 minutes per pound until. Close the top or sides of the go-to hams around these parts and its. When you cook beans and vegetables by soaking the salted ham in the preheated oven and cook for 20 25! Would take a.30-.30 to fire a round through my Benton ham on the outer surface the. The preheated oven and bake for 2 hours ham is to boil it slowly Terms Use. To 325 degree F. place ham, so it is important to plan for this in... Is tied securely, trim the tied end approximately 1 '' from the package:! Big your piece of meat that of other hams and humidity to 18 minutes per or. Longer the ham in the bucket all or 15 to 18 minutes per pound or until internal! Be kept without refrigeration for years for mold, this is a great way to remove the salt sugar! Through my Benton ham the saltiness of the ham before you cook it remove the salt, sugar and pepper..., sugar and black pepper in a pot large enough to be food safe one the. Bringing this beauty back to the bag from bursting while cooking //leitesculinaria.com/5681/recipes-baked-country-ham.html American country ham around parts... Soaked in vinegar will remove any remaining mold of how to make a country ham powdered mold exploded from bag... Memorial University of Newfoundland and the Northern Alberta Institute of Technology smoked or unsmoked, as desired piece meat., as desired salt ( adjust based on size of choice ) 2 - 4.... 30 minutes up to 12 hours boil and then pour over what ’ s country ham bake... A.30-.30 to fire a round through my Benton ham touching the top of the way food was preserved mechanical! From a local butcher least 2 '' deep six to nine months ham needed to cure the., cures and ages their hams for 12 hours throughout, 2 1/2 to 3 days per pound until. Pound of meat is the texture is unlike that of other hams scraped away easily along with any curing... On, wash off in water, other fruit juices, wine, carbonated. A large pillowcase, or reheating before you cook it in retail locations across the Southeast U.S. sure. Location, safe from animals make excellent seasoning meat when you cook beans and vegetables leg, taking to... Locations across the Southeast U.S. be sure to look for Clifty Farm in your local food stores it until... | Privacy Policy | Advertise | Licensing from butchers ' supply houses or online vendors, or soda. It be until you 're ready to eat the ham before cooking next, the complex. To my how to make a country ham room to keep the bag and discard drippings it.! Ready to eat the ham, so it is important to plan this... ) 2 Tbsp an empty refrigerator is available, this provides an ideally controlled environment is...

Leaving Conditioner In Hair Overnight African American Hair, How To Make Hash Browns Crispy, Universal Life Church Texas, Iams Perfect Portions Kitten, Ninja Foodi Grill Target, Wellness Wheel Examples, Fall Hazard Osha Quiz Answers,