Country Ham

peixegato · Aug 21, 2010

The store-bought hams can't hold a candle to a good ol' country ham!

ddigitalpimp · Aug 23, 2010

thanks for taking the time to write that up. i am unfamiliar with that type of ham and that was what i was wanting to know. thx.

Stray said:
--snip--

mythmaster · Aug 23, 2010

Here are some leftover slices -- I cut them way too thick because that's how I like them and they're awesome fried that way:

We had a great time over at my Aunt's. There were 11 adults and 6 kids -- 4 generations of family on my Mom's side. I took my ET-73 and some apple wood chips over, and we did a couple of spachcock chickens on the grill that came out perfect (I didn't get any pics of those). The ham was too salty for some but everyone loved the taste. A couple of the kids *really* liked it, and one of them went back for 4 helpings! I'm still sore from the homemade slip-n-slide, lol, check it out:

Here I am in the pool about to get attacked by a sea monster with long, black hair

:

@dDigitalPimp, etc.:

Here are a couple of links about country ham and its history:

http://en.wikipedia.org/wiki/Country_ham
http://whatscookingamerica.net/History/CountryHamHistory.htm

Also, I've collected some links to places that sell country ham online. If you've never had it, the taste is very similar to Prosciutto with the main exceptions being that country ham has been smoked and it's drier. Most of these places sell them precooked and/or precooked and sliced, so I'd try something like that first just to see how you like it since you don't have to worry about scrubbing and soaking them. These are in no particular order except the first one is where I got mine and they have international shipping available, too:

http://www.smithfieldmarketplace.com/
http://www.smithfieldfarms.com/
http://virginiatraditions.com/virginia-hams.aspx
http://scotthams.com/
http://www.cliftyfarm.com/
http://www.finchvillefarms.com/
http://www.countrycuredhams.com/country-hams
https://bentonshams.com/order/index.php
http://www.countryhams.com/products.htm
http://www.fatherscountryhams.com/
http://www.broadbenthams.com/
http://www.smokehouse.com/burgers.nsf/product/Attic-Aged-Country-Ham
http://www.newsomscountryham.com/agkencounham.html
http://carolinaharvest.com/carolinaharvest/av_detail.cfm?ID__ID=223.0
http://justsouthern.com/Whole-Country-Ham-Uncooked-1618-Pounds/M/B000KJ1488.htm
http://www.amazon.com/gp/search/ref...11&h=9d7f90a57cee50cea77d7c0787816727ff15ef77
http://www.costco.com/Browse/Produc...en-US&Sp=C&hierPath=3605*90022*61678*&topnav=
http://www.hamtastic.com/search_res...arch=fromSearch&btnSearch.x=10&btnSearch.y=19
http://www.hamsandjams.com/category/ham_bacon
http://www.ricescountryhams.com/Catalog.html
http://www.meachamhams.com/
http://www.stevens-sausage.com/pricelist.htm
http://www.waycohams.com/storefront/waycohams.html
http://padows.com/index.cfm/sid.242/cid.29
http://www.ecrackerbarrel.com/CBFixins.nsf/Home?Openform

pops6927 · Aug 23, 2010

A more modern type of ham that doesn't require the salting but still retains full bodied flavor and mild curing is a wet brine ham. Replacing the dry salt with a wet cure eliminates the need to reconstitute the ham back into it's dry cure state. We successfully pickled and smoked fresh hams after 30 days of curing for more than forty years. Of course, the original process was utilized because there was no refrigeration so the dry salting was required, packing in salt so it would cure then hanging for several months, and is still done to this day. But, you can also recreate a modern wet-cure product if properly pumped and pickled, cured and smoked. See my thread at the bottom for how to do it. By no means do I want to hijack this thread; this long-proven dry cure method is invaluable to understand and to know about and some of the more adventurous may well be able to undertake, much like dry-curing salamies, etc. Just wanted to add that a wet cure ham is quite easy to accomplish also.

mythmaster · Aug 23, 2010

Thanks, Pops -- glad to see that you're feeling a bit better!!!

I've been wanting to wet-cure a ham ever since I saw your Easter Ham thread, and I'll do it, too, the next time I get a fresh one from the ranch. Your direction is greatly appreciated around here.

pops6927 · Aug 23, 2010

hi MythMaster! I am disciplining myself to type in 1 - 1½ hour increments several times a day to be able to regain my typing skills in my left hand, that was the most damaged by the stroke. I apologize in advance for all the postings! If you saw all the mistakes you'd laugh your head off, but TG for the backspace key! Can't wait for prescribed therapy Thursday, need to get back to work ASAP! Please bear with me y'all!

pineywoods · Aug 23, 2010

Pops6927 said:
hi MythMaster! I am disciplining myself to type in 1 - 1½ hour increments several times a day to be able to regain my typing skills in my left hand, that was the most damaged by the stroke. I apologize in advance for all the postings! If you saw all the mistakes you'd laugh your head off, but TG for the backspace key! Can't wait for prescribed therapy Thursday, need to get back to work ASAP! Please bear with me y'all!

Pops I think I can pretty much speak for all our members when I say we'll take ya how ever you are my friend we can overlook mis-spelling as long as your with us and posting. Good luck with the therapy and know we are all pulling for you.

Myth sorry for the hijack now back to that good looking ham

mythmaster · Aug 23, 2010

Figured I better get a pic of the pork rinds (or cracklins) before I ate them all! Here's what's left of them:

To make them, I trim the fat from the skin, cut it into 2x2 in squares, spread them out on a cookie sheet, season them with salt or seasoning salt and/or cajun seasonings, bake them for 3 hours at 250* then deep fry them for a couple of minutes until they puff up. YUM!

Bearcarver · Aug 24, 2010

mythmaster said:
Figured I better get a pic of the pork rinds (or cracklins) before I ate them all! Here's what's left of them:

To make them, I trim the fat from the skin, cut it into 2x2 in squares, spread them out on a cookie sheet, season them with salt or seasoning salt and/or cajun seasonings, bake them for 3 hours at 250* then deep fry them for a couple of minutes until they puff up. YUM!

So where's the pic of the football?

mythmaster · Aug 24, 2010

LAWDY!

johnnybigsmoke · Aug 24, 2010

Mythmaster, thank you sooooo much for this post. I can honestly say that reading this thread was more exciting and suspenseful that anything I've seen or read in a very long time!!! It looked fantastic and I'm sure I'm not the only one who really appreciates the pictures throughout the entire process... Kudos to you my good man... Kudos indeed!!!

hibobm · Dec 13, 2011

I'm going to smoke one of these for Christmas, but I have a question. Why did you cut it in half? I have cooked country hams in the oven and only cut off the hock. Is it for cooking or just ease of handling?

Thanks, your's looked amazing!

hibobm · Nov 22, 2014

I'm thinking about doing a similar cook for Thanksgiving (along with a Turkey!) 2 questions:

1. Did you do anything before you smoked it?

2. After putting your glaze on it, how did you finish it off, smoker or oven?

Thanks

oldschoolbbq · Nov 22, 2014

I'd like to know too what you are doing to that nice Ham...have you thought of doing your own

Here are some ways to do it... http://www.smokingmeatforums.com/newsearch?search=Curing+a+Ham&=Search

We're watching , so . . .

Have fun and . . .

oldschoolbbq · Nov 22, 2014

Opps , old thread , should have looked first. . .

Country Ham

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Featured A couple thick strips please!