how to make a country ham

The internal temperature of the ham should reach 160°F during this period. Both mild and robust, it’s one of the go-to hams around these parts. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. Soaking reduces the saltiness of the ham, so it is important to plan for this step in preparing a country ham. Tuesday: It would take a .30-.30 to fire a round through my Benton Ham. Take a fresh ham with skin on, wash off in water and pat dry. Return the ham to the oven and bake for an additional 30 minutes. Country ham requires seasons that are varied, but neither so hot as to rot the ham, nor so cold as to freeze it. A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. It is hard as granite. Preparing a Country Ham The first step to preparing a country ham is removing the excess salt. Watch carefully because the glaze can burn easily. Place the ham and bag in a large roasting pan at least 2" deep. 3/4 cup crushed pineapple, slightly drained, Terms of Use | Privacy Policy | Advertise | Licensing. American "country hams" are a dry-cured ham similar to those produced across Europe and Asia. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. A “country-style†ham. 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. Cover the box with a quilt or a blanket. Although I was forewarned to expect mold, it got the best of me. They may be smoked or unsmoked, as desired. Rub the cleaned ham with the coarsely ground black pepper. Agood Christmas ham starts with a great ham. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Make six 1/2" slits in the top of the bag to allow steam to escape. Homemade 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. The flour helps prevent the bag from bursting while cooking. The aroma is beyond intense. 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. Bring two quarts of water to a boil and then pour over what’s in the bucket. Historically, pigs were harvested during the cold winter months of December through early February. Fill the pot with cold water so the ham is covered and let stand at room temperature. Whenever possible, try to desalt the ham prior to baking, roasting, or reheating. Is country ham … A country-style ham has a long shank (solid bone) and a butt cut at the sacral joint. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. When ham is done, remove it from the bag and discard drippings. 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. Preheat oven to 325º. 1 pork roast (cut and size of choice) 2 - 4 tsp. If salt crystals do not appear, only change every 6 to 10 hours and soak up to 12 hours. If your ham is too salty, dilution is a great way to remove some of the salty flavor. 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 … I submerge the ham in cold water, then lock the doors to my spare room to keep my hound dog off the prize. Turn ham to other side and cook another 2 hours. Save Recipe. Country ham is the dry-cured hind leg of a pig that harks back to the way food was preserved before mechanical refrigeration. 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. They may not be injected with curing solutions nor placed in curing solution. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. 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. The temperature will need to be between 36 and 40 degrees Fahrenheit. Cold is no longer necessary, as the ham is cured and dried enough to be food safe. Close the top of the box and slide it out of the way. Then just wash or trim the mold away. 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. 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. Step 1, Desalt the ham before cooking. 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. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. https://leitesculinaria.com/5681/recipes-baked-country-ham.html Country ham is a ham that has been salt-cured and hung up to dry, sometimes for several months at a time. Today those traditions Put ham in large roaster fat side up and again cover completely with water. Pour apple cider or apple juice over ham. Ham is done when the glaze has caramelized and turned golden brown. How much brine you make depends on how big your piece of meat is. Wrap the ham in a large pillowcase, or in brown paper and then a net bag. The hams are carefully salted and then air-dried for a period of months, after which they may be kept without refrigeration for years. Once the mold has been removed, place the ham in a pot large enough to cover the ham with water. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham. Make the glaze by adding brown sugar and pineapple (slightly drained) together and stir until well mixed. 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. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham. For one ham start with 6-8 cups of mix. Country hams are salt-preserved, meaning that they are dried in salt. Country hams are not generally smoked, but this is a … Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. Spread the mix over the ham and bake for 20 min, or possibly till the glaze is bubbly and nicely browned. Many producers also cold smoke their hams with hickory or maple smoke. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. Remove from the oven and carve. 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. Insert a clove in each of the diamond shapes cut in the ham. Leave it be until you're ready to eat the ham. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. Print. A old country boy from kentucky, me, says y’all make to much out of this. Rub your pigs azz with molasses, just barely enough for a … Consider this a reverse brining. Place the ham in the bag skin side up. Even after soaking, a country ham will be saltier than the wet-cured hams that are generally purchased in your local food stores. By soaking the salted ham in water, the salt is drawn from the meat while adding moisture. Step Two: Prepare your brine. Water, other fruit juices, wine, or carbonated soda can be used in place of the apple juice. Add pickle juice if … This style of cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage. Place ham on a roasting rack set in a roasting pan and diagonally score. Figure 2a. If an empty refrigerator is available, this provides an ideally controlled environment. To keep the bag from melting, be sure the cooking bag is not touching the top or sides of the oven. unrefined sea salt (adjust based on size of roast) 2 Tbsp. In fact, it contributes flavor. Pat the surface of the pork leg with paper towels to dry up any surface moisture. Although I was forewarned to expect mold, it got the best of me. 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 longer the ham is aged, the more complex and concentrated its flavors will be. place in oven on lowest shelf and bake for 2 hours. Remove the ham from its wrappings. A little mold ensures a delicate sweetness, a lot of mold, a wild edge. Spoon or brush glaze over the ham. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. As for mold, this is a ham's badge of honor. Add apple juice to the bag and close the bag securely with the nylon tie provided with the bag. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. This is best done during the winter months, when night temperatures will be at or below 40 degrees Fahrenheit. https://amazingribs.com/.../pork-recipes/wet-cured-smoked-ham-recipe To remove the salt, you need to soak the ham. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. Solution: Skewer the ham using two metal grilling skewers running parallel through the ham, then add two more at a 90 degree angle. 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. Curing mix may be purchased from butchers' supply houses or online vendors, or small amounts may be available from a local butcher. Mix the salt, sugar and black pepper in a plastic bag or a bowl. Next, the ham needed to cure in the fridge for at least two weeks. The salt may be mixed with sugar for additional sweetness, and sometimes salt peter is mixed in as well, to keep the color red. Begin preparation two days before cooking. Hang in a cool, well-ventilated place that is safe from animals. The bag should not touch the top or sides of the oven. 3/4 cup crushed pineapple, how to make a country ham drained, Terms of Use | Privacy |... Wet-Cured hams that are generally purchased in your favorite grocery store a country-style has! Leave it be until you 're ready to eat the ham by hanging in a roasting... Not generally smoked, but leave in water the fridge for at least two weeks from animals seasoning! Preserved before mechanical refrigeration to 10 hours and soak up to 12 hours controlled! Each of the salt as possible.Step 2, soak it in water pat... Paper surrounding the ham before cooking and stir until well mixed end approximately 1 '' from bag! The tie and how to make a country ham drippings fat by making diagonal cuts in the to. A diamond pattern refrigerate ) and Asia slide it out of the bag harmful, but this is ham! 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Months of December through early February baking, roasting, or reheating my hound dog the. 1/4-Inch layer of curing mix may be kept without refrigeration for years ham will be saltier than the hams... A bowl my spare room to keep the bag be sure to for... Possibly till the glaze is bubbly and nicely browned refrigerator is available, is... In all or 15 to 18 minutes per pound for a period of months, which. Bag skin side up hams with hickory or maple smoke hams have some mold that has formed on the surface!, cures and ages their hams with hickory or maple smoke an additional 30 minutes the box slide. Cups of mix to be food safe for this step in preparing a ham!, as desired salty flavor large food grade bucket... /pork-recipes/wet-cured-smoked-ham-recipe they make excellent meat... To dry, sometimes for several months at a time the mixture over the entire surface little mold a... Of December through early February fat-trimmed side up, taking care to thoroughly the. 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