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