Slow cured ham almost proscuitto

Discussion in 'Pork' started by pambethune, Mar 17, 2009.

  1. pambethune

    pambethune Newbie

    My local deli carries a smoked ham from Broadbent Farm in Cadiz, Kentucky that is heavenly. It is virtually a proscuitto. I am dying to try this for myself. Any ideas on how to duplicate this lovely ham?

    This is the description: "A family-owned operation in Cadiz, Kentucky since the 1920s. At Broadbent, the legs of Kentucky raised, heirloom-variety Duroc pigs are slow-cured the old-fashioned way with salt, brown sugar and honey and then cold–smoked over hickory. The result speaks for itself: delicate, moist texture; sweet, smoky, savory flavors."
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

  3. pambethune

    pambethune Newbie

    Thanks for the link. The article did not say the temperature in the area where the hams are to be cured.

    I will do this next winter when I order my next 1/2 pig from our slaughterhouse. I had them smoke the hams this time and it is OK, but certainly not as good a smoked ham as I have had elsewhere. So it is time to learn to do it myself.

    With regards to that previously smoked ham, can I re-smoke it myself to improve the flavor and texture?
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

  5. pambethune

    pambethune Newbie

    YEE HAA

    Thanks; Whew, does that ham look GOOD
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Funny you should mention the slow smoked hams. I just started my first ones a couple of weeks ago. They are currently being salt cured in the refrigerator. I'll be hanging and cold smoking them in a couple of weeks.

    I'm trying to record everything I do so I can learn the process. I'll post a series of pictures when they come out of the cold smoke if it would be helpful.


    Al
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    That would be great Al!
    BTW welcome to SMF...make a post in Roll Call so that everyone can give ya a warm welcome.
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks for the welcome Gene.

    I think I'll head over and introduce myself right now!
     
  9. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Danger Dan,

    Thanks for the pics and the links,

    Just about the same thing I did except for the juniper and pepper.

    Al
     

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