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I sure do miss some good Ol' country ham..... Uprooted Kentucky boy.

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 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."

Quoted:
me want...

wonder how much my BP would go up though  LOL

brian

Quoted:
Take canner, throw in ham, cloves, cup of Maker's Mark, apple.

Fill with water.  Bring to boil.   Simmer 15 minutes per pound.  16 pounds so I'm going to leave it on for 5 hours.  

https://lh6.googleusercontent.com/-ZEUlAG_wJiI/UKwWXshXs1I/AAAAAAAACDU/PROHSjuZfgI/s800/20121120_184552.jpg

Tonight i will turn it off, cover it with a blanket and put it to bed for about 18 hours.

Quoted:
Wow great price. No way do we have that here.

My buddy from Va said he would soak them in milk.

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you are boiling country ham/    do you boil bacon too?

Quoted:
Take canner, throw in ham, cloves, cup of Maker's Mark, apple.

Fill with water.  Bring to boil.   Simmer 15 minutes per pound.  16 pounds so I'm going to leave it on for 5 hours.  

https://lh6.googleusercontent.com/-ZEUlAG_wJiI/UKwWXshXs1I/AAAAAAAACDU/PROHSjuZfgI/s800/20121120_184552.jpg

Tonight i will turn it off, cover it with a blanket and put it to bed for about 18 hours.

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its probably more of a simmer vs a rolling boil

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never heard that.. sounds like the milk would spoil..

FRIED KENTUCKY COUNTRY HAM 1. Slice ham about 1/4 inch thick. 2. Trim off hard outer edge of meat and remove rind. DO NOT TRIM FAT. This adds flavor, and no other fat will be needed. 3. Fry in large heavy skillet, turning lean away from hottest point of skillet. 4. Fry slowly. Do not over fry. This will make ham hard, dry and tough. Turn slices often. Ham is usually done when fat is transparent and beginning to brown. 5. For milder or less salty taste, soak in lukewarm water or sweet milk for up to 30 minutes before frying.

Country Fried Ham
Ham should be sliced about 1/4 of an inch thick.Trim off rind and the dark outer edge of meat side. Do not trim off fat; this adds flavor in frying and no shortening is needed.Put slices with fat toward the center in medium hot, heavy skillet (340 degrees electric skillet), turning several times while frying. Warning: Do not over-fry, as it will become hard and dry. Fry about 4 minutes.If the ham is higher in salt content than desired, soak in sweet milk about a half hour before frying and add brown sugar while frying. The brown sugar adds color and flavor to the red gravy.

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I think just the final soak and it was in the fridge. He gave me some, it was delicious.

http://www.newsomscountryham.com/howtopreprec.html



http://www.fatherscountryhams.com/recipes.asp

Quoted:
What's with all this re-hydrating shit I see in all these country ham threads.  Slice it about a quarter of an inch think, fry it, throw a couple of slices on a biscuit with butter, and go to town.  

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Done that.  This is better.

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My mom is from Kentucky (as am I), so I've had a few country hams over the years, and I've had them soaked and unsoaked.

Right now I have a tasty Broadbent ham in the basement.  Broadbents are from Cadiz Ky.   Gift from my parents when I bought my new house a few years ago.  It only gets better with time.

Quoted:
Looks good op

To the guys that carve off abit and fry it up –– does this force you to consume the rest of the ham ?

Seems like a cured ham like this would be good for preps if carving off what you need doesn't ruin the rest of ham