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