|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 10 of 160 for cured ham
This is for ... Drain and smoke. Ham takes between 30 ... batch of brine. Cool temperature is a key to curing. Repack and time once again from the start.
Soak cured ham in water overnight. ... When done, score fatted side and rub with paste of sugar, juice, and mustard. Decorate with remaining ingredients.
Parboil cabbage, onions ... slits diagonally into ham. Stuff these ... horseradish mixed with sour cream. This recipe can be cut in half for a small ham.
Mix and rub on hams until it sweats. ... end of cloths and hang up bone end down. Let hang in garage or out building for 3 or 4 weeks. Slice off as needed.
Work into ham. Wrap in brown paper. Keep in cold place, refrigerate, 2 weeks. Hang to smoke. May smoke on grill.
For each hundred pounds of ham: Make a ... well. Then smoke with hickory from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.
Mix. Put in tub. Rub hams well. And in 3 days, rub them again with same mixture.
Cover ham in water mixed ... ham, saving enough juice to baste 2 times during cooking. Cloves can be added for flavor. Cook at 200 degrees for 18-20 hours.
Mix together all three ingredients. Place sugar cure mixture on a large paper; place a ham on top of ... This recipe will cure up to 100 pounds of meat.
On the day ... butchered, get a ham nicely trimmed up ... cloth bag and tie tightly. Hang free from a hook in the ceiling and leave six months to two years.
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