country ham country ham country ham country ham country ham

Abbott, step away from the ham. It can't hear you.

THAT IS WHY I WILL WRITE ON IT

toooooo salty

BUT WHAT ABOUT IN A GRAVY, OR AS A GRAVY? GRAVIFIED SOMEHOW.

Why are all the foods I crave so far away from me? And when I move from here, how many threads will I start like "GODDAMMIT WANT RELLENOS PLZ"

ho country for old ham

Are you suggesting I am a whore for loving ham preserved using somewhat outdated methods, albeit methods that give it the yum?

i would try it in a gravy def - and i would really like it overall if not for the too salty aspect - cause i luv a funky ham any day

o no! it was a typo, i swear! with one hand on my heart and one hand on a country ham, i meant 'no,' not 'ho'!

Give me that country ham!

I reckoned it was a typo. :)

Ham doesn't belong in gravy, but on the side with biscuits and gravy. (Gravy made from bacon drippings plz.)

It always has great PACKAGING:

http://www.eintown.com/images/ham_thomas.jpg

http://www.momnpops.net/images/ham_table3.jpg

Look at all that Mom 'N' Pops ham!

OMG potato biscuit sandwiches with country ham!

http://www.encore-a-catering-service.com/swhambisc.jpg

MY YEARNING FOR THIS HAMS HAS NEVER ABATED.

The ham cannot fathom my appreciation for it.

Ham Gravy was Olive Oyl's fiance before she met Popeye the Sailor. This is the kind of knowledge that guarantees I will never be fully integrated into society.

http://www.joshreads.com/images/07/06/i070627popeye.jpg

Wimpy:hamburgers::me:country ham

but:

Jughead:hamburgers::me:hamburgers

what is this country ham?

re mega salty foods -

BRIDE report to new poll thread

like regular ham, but with pedal steel guitar

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Country ham is a variety of cured ham from the United States, associated with the Southern United States. It is typically very salty in taste.

Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for several months to a year. Smoking is not legally mandated for making country ham. Some types of country ham (such as the "salt-and-pepper ham" of North Carolina) are not smoked. The smoking process turns the meat a much redder color than other hams. They are usually sold in stores unrefrigerated as whole bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags. Country ham is also sold in ready-to-cook pre-soaked, pre-sliced packages, usually vacuum-packed plastic sheets.

Whole country hams must be scrubbed and soaked for many hours prior to consumption in order to remove the salt cure and mold, otherwise they will be much too salty to eat. Even when soaked properly, they are still quite salty. There are several methods of cooking a country ham. They include slicing and pan-frying, baking whole, and simmering for several hours (in several changes of water), followed by baking whole.

Red-eye gravy is closely associated with country ham, and is made by adding water or coffee to country ham pan drippings and cooking it down for a short time.

Country ham can be compared to prosciutto, but prosciutto is not smoked, and is generally moister than a country ham. It is also usually sliced much thinner instead of the thicker traditional country ham "steaks". Even country ham sliced to be used in a biscuit sandwich is cut thicker than prosciutto traditionally is.

oh. where to get.

bob evans?

Pretty much just on the online, I think, unless yr down south.

no, bob evans is actually the correct answer

You don't have to keep it in the fridge!

http://www.countryhams.com/images/Poster%20Picture-1.jpg

Prosciutto is the only hamital item I can bear to consume.

I wonder if country ham is anything like gammon?

If it's too salty, you cooked it too long!

Also, country ham is sorta like prosciutto!

phil, egg in wmsburg and momofuku ssam both serve it. soooooooooo delicious.

For things like this, trust in Alton Brown (his city ham recipe rulz).

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15539,00.html

1 country (dry cured) ham
1 liter Dr. Pepper
1 cup sweet pickle juice, optional

if i remember correctly from i love cooking, jaq dry-cured her own ham.

A woman among gods!

What can't Jaq do?

Besides not be awesome.

The funny thing about this is, the first and last time I had country ham, I was five years old. Could eating it again have the same danger and disappointment as renting Unico?

Exzcept I liked Unico the second go-round, too.

yo ive been surviving on just ham for abt 40 wks

and water

dude

http://28.media.tumblr.com/tumblr_lldepv7zuG1qi56vzo1_500.gif

For things like this, trust in Alton Brown (his city ham recipe rulz).

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15539,00.html

1 country (dry cured) ham
1 liter Dr. Pepper
1 cup sweet pickle juice, optional

― dan m, Thursday, June 12, 2008 3:31 AM (2 years ago) Bookmark

just wondering if i could substitute irn bru here

The funny thing about this is, the first and last time I had country ham, I was five years old.

Hahah I kind of <3 this reveal after several years of HAM HAM I MISS HAM revives :D

ham is probably my second or third favorite sandwich meat of all the sandwich meats

what's gotta happen to move ham up a notch?

ham is pretty sick.

"Phil" Nunez, the conditions to satisfy such a change in rank include either the phasing-out of roasting as a cooking technique or the complete eradication of beef animals from the Earth

http://www.nytimes.com/2016/12/19/dining/kentucky-country-ham-freddie-bryant-family.html

a ham tradition