Country Ham

[JHZR2]

About a year or so ago, I picked up a dry cured ham from a roadside stop along the US 13, on my way home from Norfolk. It has been hanging in my basement since. Now that it's getting cooler, and we're having lots of visitors, I figure I'll make it, then use the bone and scraps to make a LOT of split pea soup.

So I unpacked it:

No signs of maggots, beetles, worms, etc. also no mold, which is common on these.

Then I scrubbed it to get off the salt and pepper mix.

And it has been soaking a long while...

So, tomorrow...

Boil it or bake it?? ACV, AC, Coke, what else liquid wise?

Any suggestions?

 

[aquariuscsm]

I'd smoke it!!

 

[JHZR2]

It was smoked once already. This isn't a wet cure ham, so I think it needs a moister heat... But what do I know?

 

[HerrStig]

I'd feed some to your least favorite neighbor first.

 

[JayhawkRoy]

You need to soak it 12-36 hrs if uncooked.
Then you can choose to cook in water or in the oven.
Take a look at Smithfield Marketplace website on their recommendations on how to soak and then cook their country hams.

 

[bbhero]

You might be surprised smoking a ham again works out very well... I smoke spiral hams that have already been "smoked". They are tremendously good. So I think this may be the case with a country ham. Though I can't handle all that saltiness

 

[Bluestream]

Hopefully it has no nitrites in it,,,

http://money.cnn.com/2015/10/26/news/red-meat-processed-cancer-world-health-organization/

 

[spk2000]

Looks like deer meat to me.

 

[JHZR2]

Originally Posted By: JayhawkRoy
You need to soak it 12-36 hrs if uncooked.
Then you can choose to cook in water or in the oven.
Take a look at Smithfield Marketplace website on their recommendations on how to soak and then cook their country hams.


Soaking is done. I timed it to hit squarely in that time frame soak-wise.

Question is what others recommend. I know what I typically do (oven), looking for what others do when making this type of ham.

 

[tc1446]

Down here in my neck of the woods, country ham is rarely eaten
other than sliced thin, lightly fried, and served with eggs or
gravy for breakfast. Some will take small chunks and put in beans,
greens, or other vegs for seasoning. Being dried, it has a very strong taste, not appreciated by many not used to eating it.

Good luck, and let us know how it turns out for you.

 

[Drew99GT]

Bake it and make a maple brown sugar butter clove syrup to pour all over it.

https://www.youtube.com/watch?v=URqW7yFqwII

 

[Nayov]

Originally Posted By: JHZR2


No signs of maggots, beetles, worms, etc. also no mold, which is common on these.



Well...that's reassuring...kinda sorta (not).

 

[JHZR2]

Originally Posted By: tc1446
Down here in my neck of the woods, country ham is rarely eaten
other than sliced thin, lightly fried, and served with eggs or
gravy for breakfast. Some will take small chunks and put in beans,
greens, or other vegs for seasoning. Being dried, it has a very strong taste, not appreciated by many not used to eating it.

Good luck, and let us know how it turns out for you.


That was the plan. With sweet potato biscuits.

I didn't boil it quite long enough after soaking like 15 hours... So it was still salty and strong when I baked it.

But it cut nice and went over well. We were so busy I didn't take any pics, but I do have some chunks to use with split pea soup, where the salty ham helps reduce the added salt needed...

 

[Al]

Glad you are still alive.

 

[spasm3]

Originally Posted By: tc1446
Down here in my neck of the woods, country ham is rarely eaten
other than sliced thin, lightly fried, and served with eggs or
gravy for breakfast. Some will take small chunks and put in beans,
greens, or other vegs for seasoning. Being dried, it has a very strong taste, not appreciated by many not used to eating it.

Good luck, and let us know how it turns out for you.


+1

 

[JHZR2]

Split pea with this shredded and chunked into it was/is phenomenal! We made about four gallons of it and still have about two...