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Country Ham

post #1 of 11
Thread Starter 

Following Mr T's awesome guide on making country hams....I embarked on this project nearly a year ago.....

 

65 Days of Cure

20 Days of Equalization

40hrs of Cold Smoke

9 Months of Aging

Simmered for 6hrs

Chilled ovenight

Honey Glazed and baked for Easter Dinner........

 

 

Sliced with some baked veges and home made slaw...

 

 

The family loved it....personally...I dont think the effort to reward ratio is worth it. Dont get me wrong..it was tasty enough but not measurably better than other hams I've made in 2 months. I'll do another one some time in the future, but for now I think i'll stick with the "city" hams.

Thanks for looking.

post #2 of 11
Sounds like a country ham.... dry aged and all.... usually they are not cooked.... just sliced and eaten... Did you use the cure #2 recipe...
post #3 of 11

Looks great! Dad would buy a Smthfield and just nick away at it, snacking. Tough, hard dark dry salty meat, he was in heaven. We would carve off pieces and build a split-pea soup around them. It would take weeks to finish one. And, then, there were the soup bones.

post #4 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Sounds like a country ham.... dry aged and all.... usually they are not cooked.... just sliced and eaten... Did you use the cure #2 recipe...


Thanks Dave....Yep used MrT's Cure#2 recipe...It's definitely cured for sure...just not sure I like the flavor that much. I understood that typically they shouldn't be cooked....but also read a bunch of recipes (referenced in MrT's post) that go with the cooking method. I guess my taste isn't mature enough...who knows?

post #5 of 11
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

Looks great! Dad would buy a Smthfield and just nick away at it, snacking. Tough, hard dark dry salty meat, he was in heaven. We would carve off pieces and build a split-pea soup around them. It would take weeks to finish one. And, then, there were the soup bones.

 

Thanks Blue...mmmm...split pea soup sounds like a great Idea...i'm gonna do it!

post #6 of 11
Well it looks amazing! I don't think Ill be pulling that one off as I find it hard to let cheese sit a few weeks.
post #7 of 11
Looks great Dingo! Even though it wasn't your favorite Ham I gave you points for the successful curing anyways!
post #8 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Dingo! Even though it wasn't your favorite Ham I gave you points for the successful curing anyways!


Thanks Case.....I'm chalking it up to experience...and maybe I'll be able to re purpose it somehow.

post #9 of 11

Looks good Dingo, I agree with you about the effort to reward ratio for these. They are good, but not significantly different than a regular cured ham. I notice the texture difference more than flavor.

post #10 of 11
Is this how country ham is served? Cooked?

It does seem weird to cook a cut of meat that's been drying/aging for 9 months.
post #11 of 11
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Is this how country ham is served? Cooked?

It does seem weird to cook a cut of meat that's been drying/aging for 9 months.

I believe it is traditionally just sliced and eaten after aging... However there is reference to both styles.
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