toooooo salty
― jhøshea, Monday, 12 November 2007 19:34 (sixteen years ago) link
BUT WHAT ABOUT IN A GRAVY, OR AS A GRAVY? GRAVIFIED SOMEHOW.
― Abbott, Monday, 12 November 2007 19:36 (sixteen years ago) link
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"
― Abbott, Monday, 12 November 2007 19:40 (sixteen years ago) link
ho country for old ham
― elmo argonaut, Monday, 12 November 2007 19:50 (sixteen years ago) link
Are you suggesting I am a whore for loving ham preserved using somewhat outdated methods, albeit methods that give it the yum?
― Abbott, Monday, 12 November 2007 19:52 (sixteen years ago) link
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
― jhøshea, Monday, 12 November 2007 19:53 (sixteen years ago) link
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'!
― elmo argonaut, Monday, 12 November 2007 19:53 (sixteen years ago) link
Give me that country ham!
I reckoned it was a typo. :)
― Abbott, Monday, 12 November 2007 19:56 (sixteen years ago) link
Ham doesn't belong in gravy, but on the side with biscuits and gravy. (Gravy made from bacon drippings plz.)
― Rock Hardy, Monday, 12 November 2007 19:59 (sixteen years ago) link
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!
― Abbott, Monday, 12 November 2007 19:59 (sixteen years ago) link
OMG potato biscuit sandwiches with country ham!
http://www.encore-a-catering-service.com/swhambisc.jpg
― Abbott, Monday, 12 November 2007 20:00 (sixteen years ago) link
MY YEARNING FOR THIS HAMS HAS NEVER ABATED.
― Abbott, Wednesday, 11 June 2008 23:59 (sixteen years ago) link
The ham cannot fathom my appreciation for it.
― Abbott, Thursday, 12 June 2008 00:00 (sixteen years ago) link
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.
― Oilyrags, Thursday, 12 June 2008 00:02 (sixteen years ago) link
http://www.joshreads.com/images/07/06/i070627popeye.jpg
― Abbott, Thursday, 12 June 2008 00:03 (sixteen years ago) link
Wimpy:hamburgers::me:country ham
but:
Jughead:hamburgers::me:hamburgers
― Abbott, Thursday, 12 June 2008 00:04 (sixteen years ago) link
what is this country ham?
― phil-two, Thursday, 12 June 2008 00:08 (sixteen years ago) link
re mega salty foods -
BRIDE report to new poll thread
― deeznuts, Thursday, 12 June 2008 00:09 (sixteen years ago) link
like regular ham, but with pedal steel guitar
― Oilyrags, Thursday, 12 June 2008 00:09 (sixteen years ago) link
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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.
― Abbott, Thursday, 12 June 2008 00:10 (sixteen years ago) link
oh. where to get.
― phil-two, Thursday, 12 June 2008 00:13 (sixteen years ago) link
bob evans?
Pretty much just on the online, I think, unless yr down south.
― Abbott, Thursday, 12 June 2008 00:13 (sixteen years ago) link
no, bob evans is actually the correct answer
― deeznuts, Thursday, 12 June 2008 00:14 (sixteen years ago) link
You don't have to keep it in the fridge!
― Abbott, Thursday, 12 June 2008 00:15 (sixteen years ago) link
http://www.countryhams.com/images/Poster%20Picture-1.jpg
― Abbott, Thursday, 12 June 2008 00:18 (sixteen years ago) link
Prosciutto is the only hamital item I can bear to consume.
I wonder if country ham is anything like gammon?
― Trayce, Thursday, 12 June 2008 01:07 (sixteen years ago) link
If it's too salty, you cooked it too long!
― Eppy, Thursday, 12 June 2008 02:10 (sixteen years ago) link
Also, country ham is sorta like prosciutto!
phil, egg in wmsburg and momofuku ssam both serve it. soooooooooo delicious.
― lauren, Thursday, 12 June 2008 02:26 (sixteen years ago) link
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, 12 June 2008 02:31 (sixteen years ago) link
if i remember correctly from i love cooking, jaq dry-cured her own ham.
― lauren, Thursday, 12 June 2008 02:43 (sixteen years ago) link
A woman among gods!
― Abbott, Thursday, 12 June 2008 03:06 (sixteen years ago) link
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?
― How to Make an American Quit (Abbott), Sunday, 14 March 2010 02:07 (fourteen years ago) link
Exzcept I liked Unico the second go-round, too.
― How to Make an American Quit (Abbott), Sunday, 14 March 2010 02:08 (fourteen years ago) link
yo ive been surviving on just ham for abt 40 wks
― electroretard (jdchurchill), Monday, 23 May 2011 06:48 (thirteen years ago) link
and water
dude
― fischerspooner (jdchurchill), Monday, 23 May 2011 06:50 (thirteen years ago) link
http://28.media.tumblr.com/tumblr_lldepv7zuG1qi56vzo1_500.gif
― Not the real Village People, Monday, 23 May 2011 06:51 (thirteen years ago) link
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.html1 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
― dan m, Thursday, June 12, 2008 3:31 AM (2 years ago) Bookmark
just wondering if i could substitute irn bru here
― sometimes all it takes is a healthy dose of continental indiepop (tomofthenest), Monday, 23 May 2011 08:01 (thirteen years ago) link
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
― The man who mistook his life for a FAP (Trayce), Monday, 23 May 2011 09:57 (thirteen years ago) link
ham is probably my second or third favorite sandwich meat of all the sandwich meats
― del griffith, Tuesday, 5 March 2013 20:26 (eleven years ago) link
what's gotta happen to move ham up a notch?
― Philip Nunez, Tuesday, 5 March 2013 21:44 (eleven years ago) link
ham is pretty sick.
― i guess i'd just rather listen to canned heat? (ian), Tuesday, 5 March 2013 22:40 (eleven years ago) link
"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
― del griffith, Wednesday, 6 March 2013 00:18 (eleven years ago) link
http://www.nytimes.com/2016/12/19/dining/kentucky-country-ham-freddie-bryant-family.html
a ham tradition
― j., Tuesday, 20 December 2016 18:52 (seven years ago) link