Curing Your Own Country Ham

Ham is the most known variety of versatile meat. Most supermarket hams are injected or wet-cured with a brine made of seasonings, sugar, salt, and curing agents, lending meat a juicy mild flavor.

A lot of procedures smoke their hams for extra dept. Hams tend to be more flavorful and moister than boneless variety. Usually, both types come prepared to eat even if they benefit from the oven warming. However, it is important to note that city ham must not be confused with fresh ham, which is the raw hind leg of pork that is sold at specialty meat markets and butcher shops.

Country ham, on the other hand, is different from city hams. It’s basically a southern favorite and it is dry-cured. It means that these hams are rubbed with seasonings and salt, smoked and aged from four months to three years. Chewy and salty, the country ham’s intensely flavored meat is served usually with biscuits and incorporated into salads and casseroles.

It is both sold cooked and uncooked and more often than not, bone-in.
If you want to know how to cure a country ham, watch the video of UK College of Agriculture, Food, and Environment. Through proper combination of spices, sugar, patience, and temperature, you will be able to learn how to cure your very own country ham.

 

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