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Do want.

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Me too.

But the family goes for that Honey Baked mush.

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3,182 servings!!  

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

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it says sodium nitrate twice!

never mind cant read. damn lisdexya.

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Do want.

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Dog Food

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Time for a ham and cheese sandwich!

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I'm going to boil mine.

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I guess I'll be the uneducated ignoramous that asks "Isn't mold on food (except cheese) bad?"

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As in submerge and just boil like pasta?

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."

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Ham cured for 20 months

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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.

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and I cant wait to stick it in my mouth!!!!





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

http://i438.photobucket.com/albums/qq108/delemorte/20121113_174656_HDR.jpg





http://i438.photobucket.com/albums/qq108/delemorte/20121113_174741_HDR.jpg



http://i438.photobucket.com/albums/qq108/delemorte/20121113_110225.jpg

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it says sodium nitrate twice!



never mind cant read. damn lisdexya.

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Bring on the sweet potatoes
nothing better than ham and sweet potatoes

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.

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and I cant wait to stick it in my mouth!!!!


Carolina pig, Carolina mom and pop shop cured Country Ham.
http://i438.photobucket.com/albums/qq108/delemorte/20121113_174656_HDR.jpg


http://i438.photobucket.com/albums/qq108/delemorte/20121113_174741_HDR.jpg

http://i438.photobucket.com/albums/qq108/delemorte/20121113_110225.jpg

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Is there supposed to be mold?

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

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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.