BS: Country Ham

Subject: RE: BS: Country Ham
From: Dicho (Frank Staplin)
Date: 22 Dec 01 - 08:57 PM

As I remember the old country hams, they didn't have directions with them. The best still don't. Perhaps it is best to quote from American Heritage Cookbook for aged, country-cured hams.

If rind is moldy, scrub with a brush. Soak at least 12-18 hours in enough water to cover ham entirely. Drain, cover with fresh, cold water and bring to the simmering point only. Do not boil. Simmer 2 hours, regardless of size or weight. Cool in the liquor. When ham is cold, cut off the rind, score, stud with cloves, and glaze.
NOTE*: If worried about undercooking, allow about 20 minutes /pound but no more. The ham is done when the flat bone can be removed.
Brown sugar glaze: Mix one cup brown sugar with one teaspoon dry mustard and 1/2 teaspoon ground cloves. Add a little of the fat from the pan (enough to make a stiff paste) and spread the mixture over the fat.

Bake the ham in a preheated 400 degree oven for 30 minutes.
Serve cut in paper-thin slices, hot or cold (I like it thicker). (There are many other glazes; honey is good also). Where maple syrup is available, excellent also.
Red-eye gravy
Fry a piece of country ham, about 1.4 inck thick, drain off any excess fat, add a litle water to the drippings and about a tablespoon of strong coffee to give it color. Bring to a boil and serve with the ham, the grits, and hot biscuits.

Country people like their ham a bit saltier than city folk who are worried about such nonsense as excess salt in the diet. Beard has too many words, but soaking for 48 hours does take out more salt, and you could change the cold water once in the soaking process. NOTE: do not carry this into the simmering stage- the liquor from the simmering is important to the taste of a good ham. If you are a purist, SAVE the excess liquor to use in other cooking.

Southern Junior League Method:
(A little fancier)
Soak ham overnight in cold water. Remove ham and place in covered boiler, skin side down. Cover with fresh water and add pickle juice, pepper, lemon, onions and bay leaves.
Barely bring to a boil and cut heat to medium. The ham is done when the large flat bone can be removed with your fingers. This takes less than 15 minues per pound. Cool ham in the liquid in which it was cooked.
When ham is cool, skin off the rind and score the fat side. Rub ham with mustard and pat on brown sugar. Sprinkle with sifted bread crumbs and pour sherry over entire top of ham. Stick with whole cloves and brown lightly in 350 degree oven. Let cool 12 hours before serving.
Hope this gives you some ideas.

Subject: RE: BS: Country Ham
From: catspaw49
Date: 22 Dec 01 - 08:28 PM

There are lots of things I shouldn't eat and don't....But once in awhile I gotta' have some salt cure!!! Soak it good, generally two days will do it, and when you bake it, save every drop of broth.....ah man that gravy!!! Christ, I can feel my blood pressure going up just thinking about it..........Slice it down and fry it up, biscuits, about three egs over easy, some taters, some grits....pour that gravy over the whole mess.........Hmmmm..310 over 180............Gotta go Doug.

Spaw

Subject: RE: BS: Country Ham
From: 53
Date: 22 Dec 01 - 07:46 PM

i don't know how to cook it, but i sure do love to eat it, good luck and merry christmas. BOB

Subject: RE: BS: Country Ham
From: Lonesome EJ
Date: 22 Dec 01 - 07:44 PM

Better make yerself some red-eye gravy wid dat, y'hear!

Subject: RE: BS: Country Ham
From: Amos
Date: 22 Dec 01 - 07:33 PM

Jes' like ol' six-string Joe,
Tippling a hogshead up on his toe,
Oh, I don't want no spam,
But I love that country ham!!

Cheery eating!

A

Subject: RE: BS: Country Ham
From: artbrooks
Date: 22 Dec 01 - 07:31 PM

Doug, herself says that there should have been directions on the wrapper. According to "James Beard's Book of American Cookery", it should be "soaked 24-48 hours "depending on its age and dryness", then cooked; the skin removed; then baked. To cook cover the ham with fresh water..." and it goes on for about two pages of small print. Jenn says the book ought to be in the library.

Subject: Country Ham
From: DougR
Date: 22 Dec 01 - 07:10 PM

I'm going to cook a Country Ham (Smithfield) for Christmas Eve dinner. Any of you folks out there have any tips for cooking one? I will soak it at least 24 hours before cooking. Is a longer soak advisable? I'd appreciate any advice (on cooking Country Hams of course)anyone can provide. Thanks.

DougR