put lard on dry cured ham?

Discussion in 'Curing' started by seadog92, Apr 1, 2015.

  1. seadog92

    seadog92 Smoke Blower

    I put a couple hams into salt dry cure in November. They were smoked 40 hours, and left to hang in the smokehouse. Today i scrubbed the mold off and will re-sock to hang again until September. I've seen pictures where some processors coat the exposed end with a thick layer of what looks like lard. First, is it lard, and second, should i do the same? These are the 2nd and 3rd hams I've done. The first one just got washed and is being soaked for Sunday. I didn't put lard on that one. Any ideas? I don't get too much hot summer heat here in Washington state if that makes a difference.
     
  2. [​IMG]  [​IMG]

    Happy smoken.

    PS [​IMG]
     
  3. seadog92

    seadog92 Smoke Blower

    Sorry, you're quite right of course.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Beautiful.

    Why do you soak them?

    Indeed ...lard is great to prevent drying of the ham during 2nd stage of curing....so laed away. I understand the Italians add some salt to lard before applying.

    Do you have pics before the wash?
     
  5. seadog92

    seadog92 Smoke Blower

    In every recipe I've found for preparing country ham, it says to soak the ham, then boil, then bake.  Here's a picture before the ham was scrubbed of the mold.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Great ham there.

    I see. I was assuming you will serve it raw. Do you plan to cook the 2nd and 3rd as well? I cook black forest ham too but these are dry hams - I would eat them just like that sliced thin.
     
  7. I followed a "southern recipe" for cooking my country ham. Even after a fair bit of soaking, boiling then baking it was still pretty salty(but not inedible) here is the recipe I followed from Chow hound
    Anyways it turned out well, but to answer your question about the lard, I did add a  light coat of lard, then added a layer of red pepper flakes(apparently it keeps bugs away) but it added a good flavor to the outer cuts. Also did up a batch of red-eye gravy and biscuits. good stuff.
     

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