what is this country ham?
― phil-two, Thursday, 12 June 2008 00:08 (fifteen years ago) link
re mega salty foods -
BRIDE report to new poll thread
― deeznuts, Thursday, 12 June 2008 00:09 (fifteen years ago) link
like regular ham, but with pedal steel guitar
― Oilyrags, Thursday, 12 June 2008 00:09 (fifteen years ago) link
Jump to: navigation, search
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 (fifteen years ago) link
oh. where to get.
― phil-two, Thursday, 12 June 2008 00:13 (fifteen years ago) link
bob evans?
Pretty much just on the online, I think, unless yr down south.
― Abbott, Thursday, 12 June 2008 00:13 (fifteen years ago) link
no, bob evans is actually the correct answer
― deeznuts, Thursday, 12 June 2008 00:14 (fifteen years ago) link
You don't have to keep it in the fridge!
― Abbott, Thursday, 12 June 2008 00:15 (fifteen years ago) link
http://www.countryhams.com/images/Poster%20Picture-1.jpg
― Abbott, Thursday, 12 June 2008 00:18 (fifteen 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 (fifteen years ago) link
If it's too salty, you cooked it too long!
― Eppy, Thursday, 12 June 2008 02:10 (fifteen 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 (fifteen 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 (fifteen years ago) link
if i remember correctly from i love cooking, jaq dry-cured her own ham.
― lauren, Thursday, 12 June 2008 02:43 (fifteen years ago) link
A woman among gods!
― Abbott, Thursday, 12 June 2008 03:06 (fifteen 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 (twelve years ago) link
and water
dude
― fischerspooner (jdchurchill), Monday, 23 May 2011 06:50 (twelve years ago) link
http://28.media.tumblr.com/tumblr_lldepv7zuG1qi56vzo1_500.gif
― Not the real Village People, Monday, 23 May 2011 06:51 (twelve 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 (twelve 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 (twelve 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