My husband, Ryan, and I are smoking a country ham for Christmas this year. I was on the forum yesterday looking for some help (http://www.smokingmeatforums.com/t/...moke-an-already-cured-country-ham#post_737044). We're just starting out on this endeavor, so I'll update this post as we move through the process. Here are the details:
Tuesday, Dec. 21
Burgers' Smokehouse Brown Sugar-Cured Country Ham, 18.86 pounds, bought at a local grocery store. Here's the photo I sent to my husband to give him scale against my hand.
Here's a clearer picture of the package information:
Wednesday, Dec. 21, 9 p.m.
I'm really glad I looked at the very detailed and helpful post from Dave (http://www.smokingmeatforums.com/t/97796/country-ham), as it kept me from freaking out when we opened up the paper:
Yup, it had a good crust of mold on there, and it was ... odorous. We scrubbed it down to get as much crust off as we could, then stuck it in a 5-pound bucket with a lid and put in enough water to cover it. We have a mini fridge outside, so we pulled out the shelves and crisper bin and it fits perfectly (had to move the beers, though, so I guess "perfectly" is relative).
Thursday, Dec. 22, 9 p.m.
After 24 hours of soaking, we pulled Hammy (my newly bestowed name) out to refresh his water, and he looked better:
We also decided to cut off Hammy's hock and pare down some of the crust, just to make sure the water is getting good access to the meat underneath all-a that. Don't worry: hock is saved, in the fridge. I'll have to figure out what to do with it, but my first instinct is to make a vat of beans.
I'll keep everyone posted as we move along!
-- Andrea
Tuesday, Dec. 21
Burgers' Smokehouse Brown Sugar-Cured Country Ham, 18.86 pounds, bought at a local grocery store. Here's the photo I sent to my husband to give him scale against my hand.
Here's a clearer picture of the package information:
Wednesday, Dec. 21, 9 p.m.
I'm really glad I looked at the very detailed and helpful post from Dave (http://www.smokingmeatforums.com/t/97796/country-ham), as it kept me from freaking out when we opened up the paper:
Yup, it had a good crust of mold on there, and it was ... odorous. We scrubbed it down to get as much crust off as we could, then stuck it in a 5-pound bucket with a lid and put in enough water to cover it. We have a mini fridge outside, so we pulled out the shelves and crisper bin and it fits perfectly (had to move the beers, though, so I guess "perfectly" is relative).
Thursday, Dec. 22, 9 p.m.
After 24 hours of soaking, we pulled Hammy (my newly bestowed name) out to refresh his water, and he looked better:
We also decided to cut off Hammy's hock and pare down some of the crust, just to make sure the water is getting good access to the meat underneath all-a that. Don't worry: hock is saved, in the fridge. I'll have to figure out what to do with it, but my first instinct is to make a vat of beans.
I'll keep everyone posted as we move along!
-- Andrea