Spoon or brush glaze over the ham. unrefined sea salt (adjust based on size of roast) 2 Tbsp. Although I was forewarned to expect mold, it got the best of me. Soaking reduces the saltiness of the ham, so it is important to plan for this step in preparing a country ham. Remove from the oven and carve. Increase the oven temperature to 375 degrees F.  Score the fat by making diagonal cuts in one direction approximately 3/4 inch apart. American Country Ham. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham. Country ham is the dry-cured hind leg of a pig that harks back to the way food was preserved before mechanical refrigeration. Once the mold has been removed, place the ham in a pot large enough to cover the ham with water. Turn a pork roast into a delicious ham with a few simple ingredients and a crockpot. Pour apple cider or apple juice over ham. 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 … Both mild and robust, it’s one of the go-to hams around these parts. Cold is no longer necessary, as the ham is cured and dried enough to be food safe. Our products are available in retail locations across the Southeast U.S. Be sure to look for Clifty Farm in your favorite grocery store. Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155°F. Water, other fruit juices, wine, or carbonated soda can be used in place of the apple juice. 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. Add the flour to the oven-cooking bag and shake in the bag to spread it around. Country hams are not generally smoked, but this is a matter of personal taste. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. This style of cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage. When ham is done, remove it from the bag and discard drippings. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. 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. It is hard as granite. 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. Ingredients. Then just wash or trim the mold away. The bag should not touch the top or sides of the oven. 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. How much brine you make depends on how big your piece of meat is. 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. Use as directed. When I ripped open the butcher paper surrounding the ham, plumes of green-ashen powdered mold exploded from the package. Insert a meat thermometer into the thickest portion of the ham, making sure it doesnt touch fat or bone. Place ham on a roasting rack set in a roasting pan and diagonally score. Cure the ham for 75 to 90 days, at approximately 2 1/2 to 3 days per pound of meat. Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. To remove the salt, you need to soak the ham. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham. The flavor of a country ham is complex, and the texture is unlike that of other hams. The aroma is beyond intense. Carefully rub the mixture over the entire surface of the pork leg, taking care to thoroughly cover the entire surface. Consider this a reverse brining. Remove the ham from its wrappings. Only the hind legs of hogs can be called a country ham. https://leitesculinaria.com/5681/recipes-baked-country-ham.html Bring two quarts of water to a boil and then pour over what’s in the bucket. One way to cook a country ham is to boil it slowly. This is best done during the winter months, when night temperatures will be at or below 40 degrees Fahrenheit. 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. Add pickle juice if … Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. For one ham start with 6-8 cups of mix. 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. Ham is done when the glaze has caramelized and turned golden brown. Make six 1/2" slits in the top of the bag to allow steam to escape. Work the curing mixture into the open space you've cut between the bone and the flesh. Spread the mix over the ham and bake for 20 min, or possibly till the glaze is bubbly and nicely browned. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Then make diagonal cuts in the opposite direction to form a diamond pattern. Although I was forewarned to expect mold, it got the best of me. American "country hams" are a dry-cured ham similar to those produced across Europe and Asia. Some white mold on the surface is normal, and may be scraped away easily along with any residual curing mixture. As for mold, this is a ham's badge of honor. 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. 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. 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 sure you accurately weigh your meat before you start the next steps, as it’s important for step 2 and 3. Browning’s Country Ham, from Dry Ridge, cures and ages their hams for 12 months. Figure 2a. Take a fresh ham with skin on, wash off in water and pat dry. 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. Most dry-cured hams have some mold that has formed on the outer surface during the curing and drying process. Leave it be until you're ready to eat the ham. Make the glaze by adding brown sugar and pineapple (slightly drained) together and stir until well mixed. 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. 6 qts of water, divided Place all ingredients (except water and pork) in a large food grade bucket. After the bag is tied securely, trim the tied end approximately 1" from the tie. place in oven on lowest shelf and bake for 2 hours. Make six 1/2" slits in the top of the bag to allow steam to escape. This will help cure the thickest part of the leg. Preheat oven to 325 degrees F. An oven-cooking bag will provide more even cooking and shorten the cooking time. They make excellent seasoning meat when you cook beans and vegetables. 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 hams are carefully salted and then air-dried for a period of months, after which they may be kept without refrigeration for years. Insert a clove in each of the diamond shapes cut in the ham. Step Two: Prepare your brine. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The salt may be mixed with sugar for additional sweetness, and sometimes salt peter is mixed in as well, to keep the color red. This mold is not harmful, but should be removed 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. Save Recipe. The longer the ham is aged, the more complex and concentrated its flavors will be. Country ham is a ham that has been salt-cured and hung up to dry, sometimes for several months at a time. Turn ham to other side and cook another 2 hours. Many producers also cold smoke their hams with hickory or maple smoke. They may not be injected with curing solutions nor placed in curing solution. To make a country ham, the meat is liberally salted and hung in a cool place for several weeks. Print. They may be smoked or unsmoked, as desired. Put ham in large roaster fat side up and again cover completely with water. A old country boy from kentucky, me, says y’all make to much out of this. Preheat oven to 325º. Agood Christmas ham starts with a great ham. Homemade Ham. Cover the box with a quilt or a blanket. If an empty refrigerator is available, this provides an ideally controlled environment. Add apple juice to the bag and close the bag securely with the nylon tie provided with the bag. If salt crystals do not appear, only change every 6 to 10 hours and soak up to 12 hours. Rub the cleaned ham with the coarsely ground black pepper. Fill the pot with cold water so the ham is covered and let stand at room temperature. After scrubbing, rinse well with water. Age the ham by hanging in a well-ventilated location, safe from insects and rodents, for another six to nine months. 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. Remove ham from oven, but leave in water overnight (do NOT refrigerate). Mix the salt, sugar and black pepper in a plastic bag or a bowl. https://southerngalscook.com/recipes/main-dishes/boiled-country-ham 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. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. You can make ham in the oven too. Watch carefully because the glaze can burn easily. The temperature will need to be between 36 and 40 degrees Fahrenheit. Place the ham in the bag skin side up. Historically, pigs were harvested during the cold winter months of December through early February. For this step, it's important not to let the ham rest in its own juices. Close the top of the box and slide it out of the way. Tuesday: It would take a .30-.30 to fire a round through my Benton Ham. Wiping the ham with a clean paper towel soaked in vinegar will remove any remaining mold. 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. If they do not have Clifty Farm products ask your store manager to carry Clifty Farm Country Ham and Clifty Farm Barbecue. Write a review. How to Breathe Life into a Cured Country Ham. Place the ham and bag in a large roasting pan at least 2" deep. Wrap the ham in a large pillowcase, or in brown paper and then a net bag. Preparing a Country Ham The first step to preparing a country ham is removing the excess salt. Country hams are not generally smoked, but this is a … If possible, you will want to desalt the ham before you cook it. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. A country-style ham has a long shank (solid bone) and a butt cut at the sacral joint. A “country-style†ham. To keep the bag from melting, be sure the cooking bag is not touching the top or sides of the oven. You are doing this to insulate the pot so the meat will slow-cook overnight. 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. A general rule is you need to make enough brine to fully submerge your ham in it’s container + about 25% extra for pumping. This makes them too salty for consumption. 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