OK, I KNOW you've cut into your ham by now Tom!
Pics when you have a chance please!
Your close, if your in the area, dinner party is Jan 9th 2014. Will start soaking it this Sunday.
Happy New Year.
A mere 24 hours away! I don't know if I can wait any longer!
Good luck, keep us up to date.
Well, with dinner planed for tomorrow, we hit a snag. During the three day soak, it seems all the guest and myself have come down with some sort of bug. Will go ahead and simmer this afternoon to a IT of 170 deg. allow to cool overnight then into the freezer for an undetermined amount of time.
Sure feel bad, in more ways than one. At the least we will learn if you can freeze one of these.
Better get it in bulk.
WOW! Firstly, Tom you are the original badass man! That is a prize ham brother. What a beauty. Trizzuth, when I began searching the interweb for info on curing my own country ham I found your thread first, thanks for posting that as it led me here!
I just dry rubbed my first pork leg this morning in the hopes of curing an original country ham. My first "true" cure [ie: nitrates to nitrites and whatnot] attempt could have come at a better time though as I too am battling a nasty bug. Not thinking clearly, I accidentally used Cure #1 instead of Cure #2. Oh well, it will still smoke nice and be eaten, as long as I haven't mucked it up in another way that is... I just won't be able to age it unfortunately. Currently it sits in my kitchen fridge, beside the beers. I am already thinking about getting a separate meat fridge for things of this ilk. We'll see.
I'll try to get some of my pics up around here sometime when I'm a little more motivated. Until then, I will be reading.
Tom I am looking forward to seeing the money slices off that beauty of a country ham! Great tutorial and awesome pictures!
Tom, that really is too bad about you and your guests getting that bug, I hope you are all well and good by now. As far as the freezing part goes, within about a week or two after cutting into mine, I butchered the rest up and froze it in different bags. Some were "thin sliced" others were "Thick sliced" for a breakfast ham, and then "chunks" for stews, etc. I used a vac sealer and have since then taken come out, thawed it in the fridge and it was 100% as good as it was when I initially cut into it!
So no worries with the freezing, I am sure it will be delicious still!
OK, I shed a tear as I came back into the thread after a 3 month hiatus and still see no pics of cutting into this gorgeous beauty! Hope everything is good with you Tom after you all got that bug and that at least if you have not yet enjoyed the ham, she is still hanging and pretty to look at!
Just have a quick question about my ham. It has been hanging now after completion for 8 months, over the last couple of weeks a soft pure white mold has started to develop on the outside. I live in the northeast and summer can be pretty humid. Is the ham still safe to eat? I make cheese as well and as far as cheese goes this is a safe mold, didn't know if the same applied when it's on meat. Thank you…...