How Long can a Country Ham Age?

[Count Porcula]

I've been trying to get answers about this elsewhere, and I can't believe I didn't think to ask here.

I'm from Eastern Kentucky. My grandmother and her brother used to cure hams. They were fantastic. In my opinion, pork was better and fattier back then, and my understanding is that her hams hung for a couple of years, not three months or 8 months, like a lot of store-bought hams.

I was thinking about curing a ham here at home, using a beer fermentation fridge to get it through the beginning of the process so it wouldn't rot. Now I'm thinking about buying a ham from Gatton Farms or Broadbent's and hanging it in the pantry a few more months to maximize the funk.

I'm in Florida, so we don't have the kind of weather required for normal ham aging.

Does anyone here have authoritative info as to how long a ham can be aged before it gives up? I would like to hear from someone in Appalachia or maybe Spain if possible.

Hams these days don't give off much grease. The health Gestapo has ruined everything.

 

[mneeley490]

Here's some info.

https://www.smokingmeatforums.com/threads/country-cured-ham-from-go-to-show-q-view.134415/

 

[Count Porcula]

Good informative post. It appears going two years is not an issue, so the claims my mom made about Granny's hams must be true.

I think I'll get a sliced ham from Gatton Farms for now and also pick up a whole ham I can hang. Much easier than curing one from scratch.

 

[DougE]

https://www2.ca.uky.edu/agcomm/pubs/ASC/ASC213/ASC213.pdf

4-H Country Ham Project | Animal & Food Sciences

The Country Ham is distinctive to Kentucky and the Southeast. The 4-H Country Ham project begins in January and ends at the Kentucky State Fair. The project began in the late 1990’s with approximately 40 4-Hers and has grown to over 1000 from the majority of the counties in the Commonwealth...

afs.ca.uky.edu

 

[Count Porcula]

It's interesting that the above-linked PDF says to use butcher paper. My grandmother used newspapers. I remember watching her peel them off.

Real country ham is a strange product. Very few people who were not raised on it understand it or like it. The complex stink of an old ham is wonderful from where I sit, but I haven't been able to get friends interested in it.

It's too bad it's so hard to get a ham with a lot of fat on it these days.

 

[DougE]

It's too bad it's so hard to get a ham with a lot of fat on it these days.

Fat has been bred out of pork in the effort to make it, "The other white meat", commercially. Find a source who raises heritage breeds and you have what you want.

 

[DougE]

Far as the newspaper wrapping, perhaps the ink contributed to the unique flavor.

 

[Count Porcula]

It's disgusting what they did to pigs.

 

[chopsaw]

Far as the newspaper wrapping, perhaps the ink contributed to the unique flavor.

What's black and white and read all over ?

 

[DougE]

It's disgusting what they did to pigs.

Chicken has been marketed as the leanest healthiest protein to consumers and following consumer demand, pork producers have bred leaner hogs to meet that demand to make it, "The other white meat". You can not like what has been done, but you can't fault the producers for giving consumers what they asked for either.

 

[Count Porcula]

Sure I can.

 

[Hijack73]

indaswamp or LoydB might have some insight into this.

 

[Hijack73]

It's interesting that the above-linked PDF says to use butcher paper. My grandmother used newspapers. I remember watching her peel them off.

Real country ham is a strange product. Very few people who were not raised on it understand it or like it. The complex stink of an old ham is wonderful from where I sit, but I haven't been able to get friends interested in it.

It's too bad it's so hard to get a ham with a lot of fat on it these days.

The problem is that it tastes like it smells lol - I've had it a couple of times here in SC. PHEW!!!!

I kid - to each their own!

 

[Count Porcula]

What if it's actually very bad, and I can't tell because my mother brainwashed me?

 

[TeeZee]

https://www2.ca.uky.edu/agcomm/pubs/ASC/ASC213/ASC213.pdf

Doug, I just watched the YT video that goes with this PDF, "How to Cure a Country Ham":



Great stuff and very good of the University of Kentucky to post it. Do you think this might be attempted with a fatty pork shoulder?

 

[DougE]

I'm no country ham expert, but know a few who are. The main thing is having a skin-on ham to start with.
Around here, it has gotten about impossible to find a processor that will scald and scrape the hair off a hog carcass. All now mostly skin them out, which is fine for making what we call, "City" ham, around here (basically what your grocery store sells as smoked ham), but not suitable for making country ham.

 

[TeeZee]

I'm no country ham expert, but know a few who are. The main thing is having a skin-on ham to start with.
Around here, it has gotten about impossible to find a processor that will scald and scrape the hair off a hog carcass. All now mostly skin them out, which is fine for making what we call, "City" ham, around here (basically what your grocery store sells as smoked ham), but not suitable for making country ham.

Yes, that is the problem.

I've downloaded the instructions and may follow them to some extent (I'm looking at you, Easter), but that's about it. Thanks for your prompt assist, Doug.