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 I bought a ham and its covered in mold!! EDIT:how to cook Country Ham
delemorte  [Team Member]
11/13/2012 5:52:20 PM
and I cant wait to stick it in my mouth!!!!


Carolina pig, Carolina mom and pop shop cured Country Ham.









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FridgeBrilliance  [Team Member]
11/13/2012 5:53:09 PM
Do want.
callgood  [Team Member]
11/13/2012 5:54:43 PM
Originally Posted By FridgeBrilliance:
Do want.


Me too.

But the family goes for that Honey Baked mush.

Dilbert_556  [Team Member]
11/13/2012 5:56:07 PM
Time for a ham and cheese sandwich!
delemorte  [Team Member]
11/13/2012 5:57:48 PM
Originally Posted By callgood:
Originally Posted By FridgeBrilliance:
Do want.


Me too.

But the family goes for that Honey Baked mush.



I will enjoy it for you.. gonna be a few days to soak and cook but ill update with pics so you can enjoy it.
VBC  [Team Member]
11/13/2012 5:58:23 PM
3,182 servings!!

I had a country ham and egg biscuit this morning from BoJangles.
delemorte  [Team Member]
11/13/2012 6:00:20 PM
Originally Posted By VBC:
3,182 servings!!

I had a country ham and egg biscuit this morning from BoJangles.


small servings.
kcolg30  [Life Member]
11/13/2012 6:01:06 PM

Originally Posted By delemorte:
Originally Posted By VBC:
3,182 servings!!

I had a country ham and egg biscuit this morning from BoJangles.


small servings.


Sidd  [Team Member]
11/13/2012 6:02:19 PM
Dam... I'm hungry now
Fat_McNasty  [Team Member]
11/13/2012 6:02:40 PM
it says sodium nitrate twice!

never mind cant read. damn lisdexya.
blacksunshinez51  [Team Member]
11/13/2012 6:03:58 PM
Originally Posted By Fat_McNasty:
it says sodium nitrate twice!

never mind cant read. damn lisdexya.

I really like Sodium Nitrate.
delemorte  [Team Member]
11/13/2012 6:04:20 PM
Originally Posted By kcolg30:

Originally Posted By delemorte:
Originally Posted By VBC:
3,182 servings!!

I had a country ham and egg biscuit this morning from BoJangles.


small servings.




its your blood pressure..
kentucky_smith  [Team Member]
11/13/2012 6:04:59 PM
I'm going to boil mine.
Silver_Surfer  [Team Member]
11/13/2012 6:07:12 PM
Dog Food
Colonel_Angus  [Member]
11/13/2012 6:07:54 PM
Originally Posted By FridgeBrilliance:
Do want.


and bingo was his name o
Some_Beach  [Team Member]
11/13/2012 6:11:17 PM

Originally Posted By Silver_Surfer:
Dog Food

Blasphemy!!!
Krink  [Team Member]
11/13/2012 6:13:47 PM

Originally Posted By Dilbert_556:
Time for a ham and cheese sandwich!

Ham and Swiss
delemorte  [Team Member]
11/13/2012 6:14:22 PM
Originally Posted By kentucky_smith:
I'm going to boil mine.


As in submerge and just boil like pasta?
brifol6111  [Team Member]
11/13/2012 6:18:09 PM
That looks tasty
MoparMike  [Team Member]
11/13/2012 6:19:49 PM
I guess I'll be the uneducated ignoramous that asks "Isn't mold on food (except cheese) bad?"
delemorte  [Team Member]
11/13/2012 6:22:53 PM
Originally Posted By MoparMike:
I guess I'll be the uneducated ignoramous that asks "Isn't mold on food (except cheese) bad?"


this thing is a biological mummy... If you sat in a closet for 8 months you would have mold also . So basically mold aint hurting it.


Its salt cured and dried for the better part of a year.



ETA: also we scrub the mold off before cooking.
kentucky_smith  [Team Member]
11/13/2012 7:13:00 PM
Originally Posted By delemorte:
Originally Posted By kentucky_smith:
I'm going to boil mine.


As in submerge and just boil like pasta?


I simmer 15 minutes a pound.

Remember: After it is all cooked, including baking, put it in the refrigerator over night. It is ALWAYS served cold. SLICE IT THIN!!!!

"A country ham can be hung up in your basement indefinitely before it is
re-hydrated. Pay no attention to any signs of mold, etc.

To cook a dry-cured country ham from Madison County in God's own
Commonwealth, you first take it out of the net bag, then soak it in a
big cauldron in which the ham will be covered with cold water. You soak
it for anything from 10 to 18 hours, depending on how much salt you want
to get out of it. I would recommend about 15 or 16 hours, changing the
water 2 or 3 times.

Throw the water away, fill with new water to cover the ham. In the
water put a medium sized quartered onion studded with six or eight
cloves, a dozen black pepper corns, half a dozen Allspice berries, a bay
leaf, a quartered apple, and some cider. I would put in a cup of
Bourbon whiskey, but maybe you won't. Incidentally, the alcohol will
all cook away, so all that will be left is the taste. Bring the water
to a boil, and then reduce the heat so that the ham simmers in all this
wonderful stuff. Simmer 20 minutes a pound plus another twenty minutes
to be sure. Take it out of the pot and let cool until "just warm."
Skin it with something like a really sharp "boning" knife. Work the
blade parallel to the surface of the ham to take off the skin and then
the thick layer of fat underneath. Take the fat off in thinnish
layers. You will be surprised at how much fat there is. Be careful you
don't get into the meat underneath. The fat is translucent. The meat
is, well, not translucent. Once you get all the fat off, score the ham
lightly and stud with cloves. Coat this marvelous object with a glaze.
We use one made of real maple syrup, brown sugar, dry mustard, and a cup
of Bourbon whiskey. Remember. The alcohol will be gone after cooking.
Put the ham in a preheated 350 degree oven for an hour. Let it cool
completely and you are ready to carve.

The ham has two flat sides and two curved sides. Using a very sharp ham
slicer with a long, narrow blade, slice some very thin slices off the
less curved of the two curved sides to make it flat. Then stand the ham
on that side and start carving off the more curved side. Start down
near the hock by making a vertical cut to the bone, then slice paper
thin slices, working your way toward the big end of the ham and
gradually inclining the knife so that after a while you are cutting
long, very thin slices that are six or eight inches long.

This ham will keep in the refrigerator two or three months, wrapped in
aluminum, and is an endless source of sandwiches (turkey and country ham
is one great possibility), snacks, etc. Make sure you slice it as near
to paper thin as you can manage. Otherwise, the full flavor of the ham
will overwhelm you."
WackyG  [Member]
11/13/2012 7:18:02 PM
My Grandfather used to cure his own hams. Had a smokehouse (no smoke was used) with a dirt floor and salt bins around the side. Hams were put in the salt for a few weeks, then rubbed with a mix my Grandmother made and then hung for a long period. I remember him cutting off pieces of hanging hams and handing them to me to eat. My dad says the maddest he ever saw him was when he gave a guest from up north a ham he had cured. Guy came back the next summer, (tobacco market) and Grandpa asked him how the ham was. He said he had to throw it away because it had mold on it!

ETA: Just cut off some thin slices and fry them. Damn, now I have a taste for ham in my mouth. Or you can just cut some off and eat it without cooking it. The salt does the job.
ricky_45  [Team Member]
11/13/2012 7:23:56 PM
Ham cured for 20 months
denverjames  [Member]
11/13/2012 7:24:14 PM
Now my mouth is watering.
denverjames  [Member]
11/13/2012 7:25:58 PM
Originally Posted By ricky_45:
Ham cured for 20 months


A $300 slab of meat. I wonder what that tastes like.

ETA: they also have a $900 slab of meat! At that price you should have spontaneous orgasm when eating it.
DieselEngineer  [Life Member]
11/13/2012 7:42:00 PM
RebeccaAnneMusic  [Member]
11/13/2012 7:42:47 PM
164,774.08 mg of sodium.



damcv62  [Life Member]
11/13/2012 7:51:54 PM
KingNothing  [Team Member]
11/13/2012 7:58:03 PM
Originally Posted By denverjames:
Originally Posted By ricky_45:
Ham cured for 20 months


A $300 slab of meat. I wonder what that tastes like.

ETA: they also have a $900 slab of meat! At that price you should have spontaneous orgasm when eating it.


Probably about the same as the $35 slab pictured by the OP...
Pi_r_Round  [Team Member]
11/13/2012 8:00:45 PM
Shityea
scout308  [Team Member]
11/13/2012 8:05:10 PM
That ain't enough mold. Hang it in the basement for next year! We found one in my grandmothers cellar that was almost green. Tag showed it was almost 6 years old. Man was it good About 2 Thanksgivings ago we ate her last canned food, dill pickles from 1994 and green beans from 1998. Good stuff.

Don't forget the red eye gravy!!!!
dorsum  [Team Member]
11/13/2012 8:12:26 PM
Have never seen anything with that much sodium per serving. With that said..........it will be delish.

When ever I would see my Grandmother in Kentucky when I was a kid, she would have one of these

waiting for us. The country ham and her coconut three layer cakes where my absolute favorites.
Keith_J  [Life Member]
11/13/2012 8:14:03 PM


TWO FUCKING TWENTY-NINE A POUND!!! You stole it. Eat up.
stockshift  [Team Member]
11/13/2012 8:15:32 PM
I've always wanted to buy an entire leg of proscuitto. At $15/lb, I think I'd have to take out a second mortgage on my home to afford one.
Keith_J  [Life Member]
11/13/2012 8:17:41 PM

Originally Posted By Fat_McNasty:
it says sodium nitrate twice!

never mind cant read. damn lisdexya.

The first salt was NaNO3. The second was NaNO2. Quite different. The first one is the sodium cousin of the oxidizer in black powder. The second one is used to make nitrous acid when synthesizing amyl nitrite. Poppers, rush, etc.

Ah, fun times in the chemistry lab at Ridgemont High
MarkHatfield  [Member]
11/13/2012 8:22:49 PM
I was a military and State inspector and had not known about the mold on certain hams being normal until I encountered one and had to check into it.
walttx  [Team Member]
11/13/2012 8:26:16 PM
Bring on the sweet potatoes
nothing better than ham and sweet potatoes
JohnJGlanton  [Team Member]
11/13/2012 8:35:37 PM
Sumbitch. I love me some pig and all its various and sundry states of deliciousness.
TheRocketmac  [Team Member]
11/13/2012 8:39:05 PM
Originally Posted By walttx:
Bring on the sweet potatoes
nothing better than ham and sweet potatoes


There will be ham!!
flyfishnepa  [Team Member]
11/13/2012 8:44:26 PM

Originally Posted By MarkHatfield:
I was a military and State inspector and had not known about the mold on certain hams being normal until I encountered one and had to check into it.


knifewrench  [Member]
11/13/2012 8:49:23 PM
Is there supposed to be mold?
Zardoz  [Member]
11/13/2012 8:51:22 PM
I can feel my BP shooting up just by looking at that thing.
JVD  [Team Member]
11/13/2012 8:51:40 PM
Moldy ham is good?


This is new information to me, and I am confused.
FluffyTheCat  [Team Member]
11/13/2012 8:58:46 PM


OP, you will be sorely punished one day for your wickedness and infidelity. Not halal.
Sleeper396  [Team Member]
11/13/2012 9:03:12 PM
Alexanders is a good country ham. I have had it before. You guys are making me want a ham biscuit. The Biscuit Factory around the corner from me is probably going to get paid a visit tomorrow. If you are ever up in the Triad you should go to Hillbilly Hideaway. No menu they just put food on the table and replace what you eat. BOTTOMLESS COUNTRY HAM. Premium slices of it too, not that bacon stuff acting like ham..

Sleeper396  [Team Member]
11/13/2012 9:05:28 PM
Originally Posted By knifewrench:
Is there supposed to be mold?

Its salt/sugar cured in the open air and it is delicious. It was originally cured to help with keeping it preserved without the need for a fridge. I have a feeling if SHTF I will be eating a lot of country ham made from feral pigs.
delemorte  [Team Member]
11/13/2012 9:11:28 PM
Originally Posted By Keith_J:


TWO FUCKING TWENTY-NINE A POUND!!! You stole it. Eat up.


They mail order in any quantity you want. Best country ham I have found
LePew  [Team Member]
11/13/2012 9:23:02 PM
If you have a dry cured ham in your stash, how do you cook a small part of it? As in, how do you cut off a hunk and make it ready to eat without messing with the remainder?


Also, how do you do this with a slab of cured bacon?
BillythePoet  [Team Member]
11/13/2012 9:23:34 PM
Originally Posted By stockshift:
I've always wanted to buy an entire leg of proscuitto. At $15/lb, I think I'd have to take out a second mortgage on my home to afford one.


Yep, me too! That stuff is awesome.
Can you just hang it up at room temp and cut slices from it, until it gone? I thought that once it was cut, it had to be refrigerated.

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mattimeo  [Team Member]
11/13/2012 9:24:05 PM
Country ham is fantastic.

Scrub that shit off and cook away.
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