Country Hams...Does Anyone Here Eat These?

SeaBreeze

SeaBreeze

Endlessly Groovin'
Location
USA
We've only eaten regular hams that they sell in the supermarkets. I've heard about Country Hams, and I think I've seen these in the stores wrapped in a burlap type material.

They are supposed to be really good, and coated in salt. I think you have to soak them before cooking or eating?? Anyone here familiar with country hams? If so, how are they? What makes them special over the typical hams sold?
 

We tried it once when we were in Memphis, and it was good but very salty. I don't know about soaking or cooking them, tho. Maybe OG or rkunsaw would know more about that than I. I did like the red eye gravy, tho.

I imagine Paula Deen would have recipes for something like that. :D
 
Oh wow - few things if anything is better than a country cured ham. I have had ham like that from southern states, and is very similar but not quite the art that it is in Europe. In Italy it is called " Prosciutto crudo"


Here are some good links that describes it:


http://giulianohazan.com/blog/you-say-prosciutto-and-i-say-jamon/


http://www.timesofmalta.com/article...Cotto-crudo-or-Parma-ham-.444143#.UvXxzH-9KSM


http://www.hamazing.com/articles/di...am-jambon-bayonne-ham-and-presunto-explained/


http://www.academiabarilla.com/italian-recipes/meats-charcuterie/prosciutto-parma-1.aspx


anteprima_prosciuttodiparmadop_1000.aspx

Now I'm getting hungry again!!!


What an experience ham is like this!!!!
 

Sugar cured country hams are the best. I haven't seen any around here in several years. It's the grocery store hams that are loaded with salt because they are injected with brine to increase the weight.
 
OMG, I love country ham with biscuits and milk gravy.:D I reckon you have to acquire a taste for them, as they are unlike any other type of ham. No, you don't soak them, just pan fry, but don't cook too long, or they get hard. If I were you, I would buy the kind already sliced, as I found it hard to cut them uniformly from the bone. The ham is good to cook it, and then put inside a hot biscuit, we call that Ham biscuits around these parts. Now, you have got me wanting some, and I just bought a ton of groceries today!
 
My dad was born and raised in Virginia,then he and my mom moved to California in their late teens. Every Christmas,my aunts would send a Smithfield Ham from Virginia. I remember it came in a burlap type bag and had to be soaked in the kitchen sink for 12?24? hours. It was a pretty strong taste (salty) for a kid but I got used to it and loved it. I looked online for them not too long ago and they were still available. Maybe they don`t have to be soaked anymore?
 
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