Country Ham

Discussion in 'Curing' started by dingo007, Apr 8, 2015.

  1. dingo007

    dingo007 Smoking Fanatic

    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.
     
    dirtsailor2003 likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    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.
     
  4. dingo007

    dingo007 Smoking Fanatic

    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?
     
  5. dingo007

    dingo007 Smoking Fanatic

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

    b-one Smoking Guru OTBS Member

    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.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Dingo! Even though it wasn't your favorite Ham I gave you points for the successful curing anyways!
     
  8. dingo007

    dingo007 Smoking Fanatic

    Thanks Case.....I'm chalking it up to experience...and maybe I'll be able to re purpose it somehow.
     
  9. 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.
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  11. dingo007

    dingo007 Smoking Fanatic

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

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