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Posted: 11/13/2012 5:26:01 PM EDT
[#1]
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I'm going to boil mine.  As in submerge and just boil like pasta? I simmer 15 minutes a pound. Ah, simmer not boil.. I simmer mine also in Dr Pepper but only about half way up and roll that bad boy over half way thru. |
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Posted: 11/13/2012 5:29:48 PM EDT
[#2]
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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?  you can just slice off what you want and fry it that way it is but soaking and cooking the entire thing has a different effect. You could take a saw and cut it in half and do half i suppose. but i will cook it this weekend and no shit it will stay for a good month or so in the fridge. With good refrigeration i could keep it till Christmas. may get kind of dry if i pre cut it but it would still be edible. there is so much damn salt in that shit. |
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Posted: 11/13/2012 5:32:48 PM EDT
[#3]
Quoted: Quoted: 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? you can just slice off what you want and fry it that way it is but soaking and cooking the entire thing has a different effect. You could take a saw and cut it in half and do half i suppose. but i will cook it this weekend and no shit it will stay for a good month or so in the fridge. With good refrigeration i could keep it till Christmas. may get kind of dry if i pre cut it but it would still be edible. there is so much damn salt in that shit. This. It's just like a big wheel or chunk of cheese. Slice off what you want; the new spot may mold over again, so you just cut past that next time. |
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Posted: 11/13/2012 5:36:44 PM EDT
[#4]
LOL.
Just a couple of days ago you claimed - in another ham thread - that hams cured with sugar were 'sugar cured' and not true 'country' hams. Now you post pics of a 'country ham' where the second and third ingredients in the cure are.....sugar and sugar. Here, in case you forgot: http://www.ar15.com/forums/t_1_5/1389244_how_to_cook_a_country_ham_.html&page=1#i36564772 Boy, I bet you feel dumb now. 
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Posted: 11/13/2012 5:40:33 PM EDT
[#5]
Right across the road from My Old Kentucky Home is this place.
http://keeneshams.com/Scripts/default.asp Which is the same company as kygunco.com Hams and guns. On the way to Makers Mark.  
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Posted: 11/13/2012 5:47:55 PM EDT
[#6]
Quoted:
LOL. Just a couple of days ago you claimed - in another ham thread - that hams cured with sugar were 'sugar cured' and not true 'country' hams. Now you post pics of a 'country ham' where the second and third ingredients in the cure are.....sugar and sugar. Here, in case you forgot: http://www.ar15.com/forums/t_1_5/1389244_how_to_cook_a_country_ham_.html&page=1#i36564772 Boy, I bet you feel dumb now. your description slice off a slab of meat, and eat it 'raw' and it was as sweet as candy.
This is anything but sweet and could not be mistaken for sweet.Your description describes sugar cured ham. If its "Sweet like candy" it ain't a country ham in my part of the world. but keep trying to be an ass. ....................../´¯/) ....................,/¯../ .................../..../ ............./´¯/'...'/´¯¯`·¸ ........../'/.../..../......./¨¯\ ........('(...´...´.... ¯~/'...') .........\.................'...../ ..........''...\.......... _.·´ ............\..............( ..............\.............\... |
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Posted: 11/13/2012 5:49:24 PM EDT
[#7]
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LOL. Just a couple of days ago you claimed - in another ham thread - that hams cured with sugar were 'sugar cured' and not true 'country' hams. Now you post pics of a 'country ham' where the second and third ingredients in the cure are.....sugar and sugar. Here, in case you forgot: http://www.ar15.com/forums/t_1_5/1389244_how_to_cook_a_country_ham_.html&page=1#i36564772 Boy, I bet you feel dumb now. your description slice off a slab of meat, and eat it 'raw' and it was as sweet as candy.
This is anything but sweet and could not be mistaken for sweet.Your description describes sugar cured ham. If its "Sweet like candy" it ain't a country ham in my part of the world. but keep trying to be an ass. LOL. Keep digging that hole. |
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Posted: 11/13/2012 5:51:14 PM EDT
[#8]
Quoted:
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LOL. Just a couple of days ago you claimed - in another ham thread - that hams cured with sugar were 'sugar cured' and not true 'country' hams. Now you post pics of a 'country ham' where the second and third ingredients in the cure are.....sugar and sugar. Here, in case you forgot: http://www.ar15.com/forums/t_1_5/1389244_how_to_cook_a_country_ham_.html&page=1#i36564772 Boy, I bet you feel dumb now. your description slice off a slab of meat, and eat it 'raw' and it was as sweet as candy.
This is anything but sweet and could not be mistaken for sweet.Your description describes sugar cured ham. If its "Sweet like candy" it ain't a country ham in my part of the world. but keep trying to be an ass. LOL. Keep digging that hole. what hole. was what you ate sweet or salty? I've had both and I've never bought or eaten a Sweet Country Ham. I've had a sweet sugar cured ham but it was specifically labeled as such. |
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Posted: 11/13/2012 5:52:20 PM EDT
[#9]
Chill out folks. As long as it doesn't have that silly sugar glaze, it is good.
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Posted: 11/13/2012 5:54:01 PM EDT
[#10]
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Chill out folks. As long as it doesn't have that silly sugar glaze, it is good. Fuck that man. next he will be calling beef BBQ... there are just some lines you dont cross with a Carolinian and he crossed it
we take our swine serious
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Posted: 11/13/2012 5:55:31 PM EDT
[#11]
Quoted: This is anything but sweet and could not be mistaken for sweet. Hell, if it's not salty enough to near burn your tongue, it's not right. Also, ingredients are listed by proportion. Just because sugar is the second and third ingredient doesn't mean there's much of them. 95% salt plus 2.5% sugar plus another 1.5% sugar, plus 1% etc. results in, guess what? 'Salt, sugar, sugar, etc.' |
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Posted: 11/13/2012 5:55:56 PM EDT
[#12]
I think I learn more about food than guns here nowadays.
I'll file this away with my cast iron skillet knowledge. |
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Posted: 11/13/2012 5:56:05 PM EDT
[#13]
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3,182 servings!! I had a country ham and egg biscuit this morning from BoJangles. small servings. 
its your blood pressure.. And his small raptor hands. 
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Posted: 11/13/2012 6:00:47 PM EDT
[#14]
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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 TWO FUCKING TWENTY-NINE A POUND!!! You stole it. Eat up. First thing I thought, at that price I would have walked out of the store with more than one. |
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Posted: 11/13/2012 6:02:22 PM EDT
[#15]
anyone mentioned redeye gravy yet?
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Posted: 11/13/2012 6:02:57 PM EDT
[#16]
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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 TWO FUCKING TWENTY-NINE A POUND!!! You stole it. Eat up. First thing I thought, at that price I would have walked out of the store with more than one. http://www.alexanderham.com/contact_us.htm Just saying... They are about a 45 minute drive for me so i can get one when ever i want. no shortage of hog around here. You would be surprised how long that lasts you. |
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Posted: 11/13/2012 6:02:59 PM EDT
[#17]
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was what you ate sweet or salty? Yes. Keep digging that hole.
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Posted: 11/13/2012 6:04:02 PM EDT
[#18]
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Chill out folks. As long as it doesn't have that silly sugar glaze, it is good. You have to keep the Carolinians in check, or next thing you know they'll be talking like they know something about BBQ. |
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Posted: 11/13/2012 6:05:31 PM EDT
[#19]
Quoted:
anyone mentioned redeye gravy yet? yes.. call me un American but I'm not a fan. some of these 
and a drop of this 
Equals 
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Posted: 11/13/2012 6:06:39 PM EDT
[#20]
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Chill out folks. As long as it doesn't have that silly sugar glaze, it is good. You have to keep the Carolinians in check, or next thing you know they'll be talking like they know something about BBQ. 
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Posted: 11/13/2012 6:06:48 PM EDT
[#21]
biscuits soaked in redeye gravy...........hmmmmmmm
And DON"T EVEN think about throwing away that bone.......its good for about half dozen batches of white beans, green beans, black eyed peas, pinto beans.......and THEN the dog gets it my great grandmother lived to 102 and she ate the fat off country ham, picked the marrow out of the bone on the hams, made homemade butter and ate it like it was religion......her secret was a tablespoon of vinegar everyday and 3 shots of whiskey on New Years Day (along with black eyed peas cooked with a ham hoc). Quoted:
anyone mentioned redeye gravy yet? |
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Posted: 11/13/2012 6:07:01 PM EDT
[#22]
as a native old north stater, i am disappoint
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Posted: 11/13/2012 6:22:16 PM EDT
[#23]
Quoted: Quoted: Quoted: 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 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 web site address? |
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Posted: 11/13/2012 6:22:44 PM EDT
[#24]
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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. 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. Good question. I need to ask the guys at the local charcuterie, they have tons of that stuff hanging from the ceiling. I can't afford more than a pound or so at a time so I've never asked about buying an entire leg.
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Posted: 11/13/2012 6:36:24 PM EDT
[#25]
Quoted: This. Tater rolls are O-face good. |
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Posted: 11/13/2012 6:39:01 PM EDT
[#26]
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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 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 web site address? Its a mom and pop shop so don't expect Amazon but they are good people. http://www.alexanderham.com/contact_us.htm |
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Posted: 11/13/2012 6:59:45 PM EDT
[#27]
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Do want. Me too. But the family goes for that Honey Baked mush.
I'm sorry for your troubles. 
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Posted: 11/14/2012 4:16:22 AM EDT
[#28]
So step one...
Scrub ham to remove all mold.. A green pad and some H2O sort this out. Use gloves these things are just covered in old fat. Reminds me of cosmoline. Once it gets on you its hard to get off. 
Place in clean cooler. 
Fill with cool H2O I have no idea why this link does not work... 
once covered close lid and go stash somewhere out of the way. Its in the 50's here during the day so out of the deck it goes. 
Change water twice a day for 3 days... This is when the magic happens.. When it turns from a fucking salt lick to OMFG... Ill update in three days. |
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Posted: 11/14/2012 4:10:17 PM EDT
[#29]
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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. Got it. I thought they molded a little with aging, but wasnt sure. This was the important part.
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Posted: 11/14/2012 4:43:16 PM EDT
[#30]
Quoted:
Dog Food My dog would certainly eat it! |
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Posted: 11/14/2012 4:51:34 PM EDT
[#31]
Quoted: So step one... Scrub ham to remove all mold.. A green pad and some H2O sort this out. Use gloves these things are just covered in old fat. Reminds me of cosmoline. Once it gets on you its hard to get off. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080007.jpg Place in clean cooler. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080017.jpg Fill with cool H2O I have no idea why this link does not work... http://i438.photobucket.com/albums/qq108/delemorte/20121114_080259_HDR.jpg once covered close lid and go stash somewhere out of the way. Its in the 50's here during the day so out of the deck it goes. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080657_HDR.jpg Change water twice a day for 3 days... This is when the magic happens.. When it turns from a fucking salt lick to OMFG... Ill update in three days. bah, just slice and eat. |
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Posted: 11/14/2012 5:37:25 PM EDT
[#32]
Quoted:
Quoted:
So step one... Scrub ham to remove all mold.. A green pad and some H2O sort this out. Use gloves these things are just covered in old fat. Reminds me of cosmoline. Once it gets on you its hard to get off. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080007.jpg Place in clean cooler. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080017.jpg Fill with cool H2O I have no idea why this link does not work... http://i438.photobucket.com/albums/qq108/delemorte/20121114_080259_HDR.jpg once covered close lid and go stash somewhere out of the way. Its in the 50's here during the day so out of the deck it goes. http://i438.photobucket.com/albums/qq108/delemorte/20121114_080657_HDR.jpg Change water twice a day for 3 days... This is when the magic happens.. When it turns from a fucking salt lick to OMFG... Ill update in three days. bah, just slice and eat. I'm not gonna say you cant eat it it that way. I'm just saying re-hydrating and cooking turns this into something amazing vs just some salty cured ham. to each their own i suppose. |
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Posted: 11/14/2012 7:34:00 PM EDT
[#33]
This is going to get GOOD. That high salt level is because the ham is dehydrated, the salt is based on the weight of the sample which they do not rehydrate. No kidding, jerky has high salt.
Yes, there is definite magic happening in the dehydration process that commercial quick cure BS hams lack. These commercial hams are hot smoked. It is the same difference between GOOD Genoa salami and that cotto (cooked in Italian) salami. I'll be watching. |
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Posted: 11/15/2012 1:43:25 PM EDT
[#34]
I want to see what it looks like today
pics pics pics!
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Posted: 11/15/2012 1:46:12 PM EDT
[#35]
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I'm going to boil mine. Do you put it in a bag after you boil it? |
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Posted: 11/15/2012 1:58:07 PM EDT
[#36]
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it says sodium nitrate twice! never mind cant read. damn lisdexya. Hey, those are bluing chemicals.
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Posted: 11/15/2012 3:43:04 PM EDT
[#37]
well I hope you brought enough for everyone in this thread
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Posted: 11/16/2012 10:50:28 AM EDT
[#38]
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I want to see what it looks like today pics pics pics!Actually its regained some texture. It no longer feels like a ham club. Ill take pics later. |
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Posted: 11/16/2012 1:33:46 PM EDT
[#39]
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I want to see what it looks like today pics pics pics!here ya go... 
One more night in the soak and into the roaster tomorrow. this is next week... Stay tuned... Alton is a friggin Prophet. 
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Posted: 11/17/2012 3:35:18 AM EDT
[#40]
So now that we have completed the soak.
We place into roaster/oven. its up to you. 
fill with Dr Pepper or Generic brand 
Crank heat to 350 
Close lid 
This is 2 hours later 
My Granny cooked hers in gingerale and that works fine but the suggestion of Dr Pepper really was an awesome idea. the extra sugar and the caramel gives it a dark mahogany color and the sweet and salty work great together. Besides its in the south the sweeter the better. This will get rolled over in another 30 minutes then continue to cook until final temp. Back in a few hours. |
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Posted: 11/17/2012 3:45:58 AM EDT
[#41]
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Posted: 11/17/2012 3:52:03 AM EDT
[#42]
I've been wanting to try a cured ham for a while now. Being a Northern born boy, I had no clue about these things. Now I live in Pig Town, VA. I'm going to have to go downtown and pick one up tomorrow. I love Southern food!
Keep it coming. |
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Posted: 11/17/2012 4:13:02 AM EDT
[#43]
I love the cured pig. Country ham, the Italian stuff....
In Spain, the they have bartop, iron ham racks: 
Why don't we have bartop hog racks in America? A beer and a slice of pig is not such a bad thing... |
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Posted: 11/17/2012 5:42:32 AM EDT
[#44]
ham flipped... Sitting about 135.. looking for 150..
maybe another hour. |
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Posted: 11/17/2012 5:50:44 AM EDT
[#45]
Why hasn't someone invented Smell-A-Web?
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Posted: 11/17/2012 5:54:39 AM EDT
[#46]
Mother of God.
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Posted: 11/17/2012 5:59:57 AM EDT
[#47]
Quoted: Why hasn't someone invented Smell-A-Web? Too much porn. |
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Posted: 11/17/2012 6:14:04 AM EDT
[#48]
This is definitely getting good.
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Posted: 11/17/2012 6:27:56 AM EDT
[#49]
150 ham is out..... Letting it cool a bit on the stove then will put it in the fridge tonight to chill. once totally chilled we can cut her open.
So we are done for the day.. wont be eating until tomorrow.. Definitely not for those who are not patient. |
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Posted: 11/17/2012 7:12:53 AM EDT
[#50]
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Do want. Me too. But the family goes for that Honey Baked mush.
Gad, I just had some lame potato with ham soup the other day, it was lame because it had a off tasting sweetness because they used honey ham type lunch meat in their soup and little to no salt.
I would so build a smoke house if I had the room!!!! Mold is often a good thing. All the good dry salami's have a white mold on them. |
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