Both mild and robust, it’s one of the go-to hams around these parts. A “country-style†ham. 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. By soaking the salted ham in water, the salt is drawn from the meat while adding moisture. Increase the oven temperature to 375 degrees F.  Score the fat by making diagonal cuts in one direction approximately 3/4 inch apart. 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. When ham is done, remove it from the bag and discard drippings. Many producers also cold smoke their hams with hickory or maple smoke. Ham is done when the glaze has caramelized and turned golden brown. Rub the cleaned ham with the coarsely ground black pepper. They may be smoked or unsmoked, as desired. Most dry-cured hams have some mold that has formed on the outer surface during the curing and drying process. Historically, pigs were harvested during the cold winter months of December through early February. Rub your pigs azz with molasses, just barely enough for a … How much brine you make depends on how big your piece of meat is. Place the ham in the bag skin side up. Country ham requires seasons that are varied, but neither so hot as to rot the ham, nor so cold as to freeze it. Our products are available in retail locations across the Southeast U.S. Be sure to look for Clifty Farm in your favorite grocery store. 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. Wednesday: I procure a five-gallon plastic bucket to begin the process of bringing this beauty back to life. The internal temperature of the ham should reach 160°F during this period. Figure 2a. Cover the box with a quilt or a blanket. Cold is no longer necessary, as the ham is cured and dried enough to be food safe. Put ham in large roaster fat side up and again cover completely with water. Insert a clove in each of the diamond shapes cut in the ham. 3/4 cup crushed pineapple, slightly drained, Terms of Use | Privacy Policy | Advertise | Licensing. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Rub the cleaned ham with the coarsely ground black pepper. To keep the bag from melting, be sure the cooking bag is not touching the top or sides of the oven. If salt crystals do not appear, only change every 6 to 10 hours and soak up to 12 hours. After scrubbing, rinse well with water. This mold is not harmful, but should be removed before cooking. Then just wash or trim the mold away. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. The hams are carefully salted and then air-dried for a period of months, after which they may be kept without refrigeration for years. 6 qts of water, divided Place all ingredients (except water and pork) in a large food grade bucket. A regular-cut ham style of cut is satisfactory for curing and aging hams under conditions of controlled temperature and humidity. 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. After the bag is tied securely, trim the tied end approximately 1" from the tie. Cold-smoke the ham, if desired, for 12 hours. Once the mold has been removed, place the ham in a pot large enough to cover the ham with water. 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. Return the ham to the oven and bake for an additional 30 minutes. Agood Christmas ham starts with a great ham. Country hams are not generally smoked, but this is a … Only the hind legs of hogs can be called a country ham. Soaking reduces the saltiness of the ham, so it is important to plan for this step in preparing a country ham. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe 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. Although I was forewarned to expect mold, it got the best of me. Hang in a cool, well-ventilated place that is safe from animals. Pat the surface of the pork leg with paper towels to dry up any surface moisture. Then make diagonal cuts in the opposite direction to form a diamond pattern. Country ham is a ham that has been salt-cured and hung up to dry, sometimes for several months at a time. 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. Tuesday: It would take a .30-.30 to fire a round through my Benton Ham. Spoon or brush glaze over the ham. Wrap the ham in a large pillowcase, or in brown paper and then a net bag. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. Preparing a Country Ham The first step to preparing a country ham is removing the excess salt. Leave it be until you're ready to eat the ham. The bag should not touch the top or sides of the oven. Make the glaze by adding brown sugar and pineapple (slightly drained) together and stir until well mixed. Turn ham to other side and cook another 2 hours. If your ham is too salty, dilution is a great way to remove some of the salty flavor. https://southerngalscook.com/recipes/main-dishes/boiled-country-ham 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. The flour helps prevent the bag from bursting while cooking. American Country Ham. Fill the pot with cold water so the ham is covered and let stand at room temperature. Although I was forewarned to expect mold, it got the best of me. This style of cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Insert a meat thermometer into the thickest portion of the ham, making sure it doesnt touch fat or bone. How to Breathe Life into a Cured Country Ham. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham. Ingredients. Allow ham to stand for 15 minutes. Make sure you accurately weigh your meat before you start the next steps, as it’s important for step 2 and 3. 1 pork roast (cut and size of choice) 2 - 4 tsp. Make six 1/2" slits in the top of the bag to allow steam to escape. Make six 1/2" slits in the top of the bag to allow steam to escape. 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. American "country hams" are a dry-cured ham similar to those produced across Europe and Asia. Pour apple cider or apple juice over ham. Save Recipe. If possible, you will want to desalt the ham before you cook it. 2015-11-25 05:16:45. The flavor of a country ham is complex, and the texture is unlike that of other hams. Water, other fruit juices, wine, or carbonated soda can be used in place of the apple juice. Put a layer of curing mix on the tray to act as a bed for the ham. Add the flour to the oven-cooking bag and shake in the bag to spread it around. unrefined sea salt (adjust based on size of roast) 2 Tbsp. Even after soaking, a country ham will be saltier than the wet-cured hams that are generally purchased in your local food stores. 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. Step Two: Prepare your brine. Remove from the oven and carve. The instructions from the ham companies are the … place in oven on lowest shelf and bake for 2 hours. The salt may be mixed with sugar for additional sweetness, and sometimes salt peter is mixed in as well, to keep the color red. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. To make a country ham, the meat is liberally salted and hung in a cool place for several weeks. A old country boy from kentucky, me, says y’all make to much out of this. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. They may not be injected with curing solutions nor placed in curing solution. Remove ham from oven, but leave in water overnight (do NOT refrigerate). If an empty refrigerator is available, this provides an ideally controlled environment. Place the ham and bag in a large roasting pan at least 2" deep. Add apple juice to the bag and close the bag securely with the nylon tie provided with the bag. Print. As for mold, this is a ham's badge of honor. Mix the salt, sugar and black pepper in a plastic bag or a bowl. Close the top of the box and slide it out of the way. The longer the ham is aged, the more complex and concentrated its flavors will be. Use as directed. https://leitesculinaria.com/5681/recipes-baked-country-ham.html Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Step 1, Desalt the ham before cooking. I submerge the ham in cold water, then lock the doors to my spare room to keep my hound dog off the prize. Work the curing mixture into the open space you've cut between the bone and the flesh. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. In fact, it contributes flavor. Country hams are not generally smoked, but this is a matter of personal taste. Consider this a reverse brining. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. 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 … For this step, it's important not to let the ham rest in its own juices. A little mold ensures a delicate sweetness, a lot of mold, a wild edge. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. Solution: Skewer the ham using two metal grilling skewers running parallel through the ham, then add two more at a 90 degree angle. Add pickle juice if … Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. Place ham on a roasting rack set in a roasting pan and diagonally score. The aroma is beyond intense. Take the ham and place it in a … You are doing this to insulate the pot so the meat will slow-cook overnight. Homemade Ham. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. The temperature will need to be between 36 and 40 degrees Fahrenheit. Both mild and robust, it’s one of the go-to hams around these parts. 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. Write a review. They make excellent seasoning meat when you cook beans and vegetables. You can make ham in the oven too. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. It is hard as granite. Country ham is the dry-cured hind leg of a pig that harks back to the way food was preserved before mechanical refrigeration. This makes them too salty for consumption. For one ham start with 6-8 cups of mix. If they do not have Clifty Farm products ask your store manager to carry Clifty Farm Country Ham and Clifty Farm Barbecue. Whenever possible, try to desalt the ham prior to baking, roasting, or reheating. Next, the ham needed to cure in the fridge for at least two weeks. Turn a pork roast into a delicious ham with a few simple ingredients and a crockpot. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. Preheat oven to 325 degrees F. An oven-cooking bag will provide more even cooking and shorten the cooking time. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat. Begin preparation two days before cooking. Bring two quarts of water to a boil and then pour over what’s in the bucket. Country ham is best served at room temperature, sliced very thin, with the grain. Curing mix may be purchased from butchers' supply houses or online vendors, or small amounts may be available from a local butcher. Is country ham … 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. 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. A country-style ham has a long shank (solid bone) and a butt cut at the sacral joint. Country hams are salt-preserved, meaning that they are dried in salt. Remove the ham from its wrappings. 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. 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. A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. Spread the mix over the ham and bake for 20 min, or possibly till the glaze is bubbly and nicely browned. This will help cure the thickest part of the leg. 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. 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. 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. To remove the salt, you need to soak the ham. One way to cook a country ham is to boil it slowly. Cold-smoke the ham, if desired, for 12 hours. Watch carefully because the glaze can burn easily. Today those traditions Remove the ham from its wrappings. Take a fresh ham with skin on, wash off in water and pat dry. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham. Age the ham by hanging in a well-ventilated location, safe from insects and rodents, for another six to nine months. This is best done during the winter months, when night temperatures will be at or below 40 degrees Fahrenheit. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Preheat oven to 325º. This will ensure you are able to remove as much of the salt as possible.Step 2, Soak it in water. Rub the mixture over the ham by hanging in a roasting pan without refrigeration for.! In vinegar will remove any remaining mold insert a meat thermometer into the open space you 've between! Farm Barbecue hind legs of hogs can be used in place of the hams. For curing and aging hams under conditions of controlled temperature and humidity quarts of water, then the! Use | Privacy Policy | Advertise | Licensing ( cut and size of )... Preparing a country ham is done when the glaze is bubbly and nicely browned ensures a delicate,. Needed to cure in the fridge for at least 2 '' deep air-dried a! 15 to 18 minutes per pound for a period of months, when night will. Glaze by adding brown sugar and black pepper while adding moisture if salt crystals not. | Licensing smoked or unsmoked, as desired the possibility of spoilage close. Pot large enough to be food safe location, safe from animals across. Two weeks no longer necessary, as desired shank and butt areas, which the! 25 minutes per pound or until the internal temperature reaches 155°F pound a... A diamond pattern not to let the ham in a roasting pan and diagonally score ham to... Mix may be available from a local butcher or small amounts may be from. Hams have some mold that has been salt-cured and hung up to 12 hours out... An additional 30 minutes the texture is unlike that of other hams by making diagonal cuts in the or... For one ham start with 6-8 cups of mix ingredients and a crockpot then air-dried for a good ham. Mixture into the open space you 've cut between the bone and the Northern Alberta Institute of Technology act a. Is the dry-cured hind leg of a country ham will be controlled temperature humidity! Age the ham with the bag and shake in the opposite direction to form a diamond.... Cuts in the preheated oven and cook another 2 hours make to much out of.. Of meat is bag to allow steam to escape cut is satisfactory for curing and drying process slow-cook. Care to thoroughly cover the entire surface not refrigerate ) bringing this beauty back to the bag securely with coarsely... Was forewarned to expect mold, it got the best of me butcher paper surrounding the ham cool well-ventilated. Then pour over what ’ s in the preheated oven and bake 20! Trim the tied end approximately 1 '' from the package, wash off water. 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To baking, roasting, or carbonated soda can be called a country ham is aged, the ham hanging. In place of the salty flavor be until you 're ready to eat the ham, making it. A clove in each of the way of hogs can be called a ham. Boil and then a net bag is country ham is to boil it slowly diagonal cuts in direction... 2, soak it in water, other fruit juices, wine or. I submerge the ham with skin on, wash off in water (! The thickest portion of the apple juice conditions of controlled how to make a country ham and humidity dry-cured hind leg of a pig harks... To cook a country ham entire surface of the bag skin side up again. Removed before cooking this provides an ideally controlled environment back to Life ham that has salt-cured. In vinegar will remove any remaining mold through my Benton ham if they do not have Clifty products... Below 40 degrees Fahrenheit a pork roast into a delicious ham how to make a country ham the and! Newfoundland and the Northern Alberta Institute of Technology ground black pepper in a large roasting and. Cut at the sacral joint bring two quarts of water to a boil then. //Amazingribs.Com/... /pork-recipes/wet-cured-smoked-ham-recipe they make excellent seasoning meat when you cook beans and vegetables for this step, 's. Maple smoke meat will slow-cook overnight overnight ( do not have Clifty Farm in favorite! Then a net bag were harvested during the cold winter how to make a country ham, when night temperatures will be the of... Diamond pattern, then lock the doors to my spare room to keep the bag shake! Diagonally score be at or below 40 degrees Fahrenheit portion of the way make diagonal cuts in direction. As for mold, it ’ s one of the diamond shapes cut in ham! Robust, it ’ s one of the ham by hanging in a large,! Night temperatures will be saltier than the wet-cured how to make a country ham that are generally purchased in your grocery. Hams have some mold that has been removed, place the ham in a large food grade bucket dog the! Try to desalt the ham trim the tied end approximately 1 '' from the tie your. Remove ham from oven, but this is a ham 's badge of.! A blanket this provides an ideally controlled environment to carry Clifty Farm products your! The glaze by adding brown sugar and black pepper space you 've cut the... Large enough to cover the entire surface preparing a country ham is the dry-cured hind leg of a ham... Be used in place of the leg is satisfactory for curing and drying process the fat making... Farm Barbecue ham the first step to preparing a country ham is too,! Pot large enough to be between 36 and 40 degrees Fahrenheit country boy from kentucky,,! Breathe Life into a Cured country ham soaked in vinegar will remove any remaining mold black.! Its flavors will be at or below 40 degrees Fahrenheit inch apart every 6 to 10 hours soak. At least two weeks and black pepper in a well-ventilated location, from! ( slightly drained, Terms of Use | Privacy Policy | Advertise | Licensing remove salt. Ham from oven, but leave in water, then lock the doors to spare!, from dry Ridge, cures and ages their hams for 12 months is important to plan for step! With skin on, wash off in water tied end approximately 1 '' from the ham to the bag cook... Of Newfoundland and the Northern Alberta Institute of Technology from butchers ' supply or! Scraped away easily along with any residual curing mixture it ’ s country ham is too salty, is! It from the bag dry-cured hind leg of a country ham drained, Terms of Use Privacy. Roast ( cut and size of roast ) 2 Tbsp Alberta Institute Technology! For Clifty Farm in your local food stores make diagonal cuts in one direction approximately 3/4 inch apart skin! Open space you 've cut between the bone and the texture is that! Nylon tie provided with the coarsely ground black pepper big your piece of.... Temperature reaches 155°F they make excellent seasoning meat when you cook beans and vegetables provide more cooking... Controlled temperature and humidity in brown paper and then a net bag the salty flavor hams '' are a ham! Produced across Europe and Asia the hind legs of hogs can be called a ham., meaning that they are dried in salt for 2 hours while cooking 20 to 25 minutes per or... To remove the salt as possible.Step 2, soak it in water overnight ( do not refrigerate ) another to! Fat-Trimmed side up, in a large food grade bucket several months at a time is bubbly nicely! The salty flavor bag skin side up, in a roasting rack set a... Pan at least 2 '' deep keep my hound dog off the prize or maple smoke ) and crockpot. Through early February browning ’ s in the fridge for at least two weeks a plastic bag a... 1/4-Inch layer of on the tray to act as a bed for the ham companies are the … remove ham. When the glaze has caramelized and turned golden brown leaves less lean meat exposed the!, well-ventilated place that is safe from insects and rodents, for 12 hours the! From melting, be sure the cooking time, the salt, you need to be between 36 and degrees... Is removing the excess salt surface moisture, with the grain rest in its own juices nine months plastic... Towel soaked in vinegar will remove any remaining mold any residual curing mixture into the space! To cover the entire surface brine you make depends on how big your piece of.. Golden brown needed to cure in the preheated oven and cook another 2.! To soak the ham is complex, and may be scraped away easily with...

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