Thus covered with oil, the hams are not molested by insects or mold and, importantly, there is little or no dehydration. Subscribe now, Your email address will not be published. I keep close watch of the fire when I’m smoking, and try hard to keep down blazing. After that time it should be hung in a cool, well-ventilated place and should be in good condition a year later. Plenty of salt should be pushed into the shank around the hock joint. Hams take the smoke better under these conditions. I believe that small and medium-sized hams are at their best in flavor after one year of aging. The ham is placed on a large sheet of brown wrapping paper, some of its mix rubbed in thoroughly and the balance packed on, mostly on the meat or cut side. You are in for a real treat! Create Brine. Serve with two fresh eggs alongside, and … you’ll be a man, my son! Required fields are marked *. Ten years to learn how to cure a good country ham sounds like a long time. I smoke mine slowly with green hickory wood — any hardwood will do, some of the best hams I have ever eaten were smoked with persimmon wood — until the hams have a deep amber color. Weigh the roast and write down this number. Mold on the surface of a ham does no harm to the flavor. © Copyright 2020 Saturday Evening Post Society. Place sugar cure mixture on a large paper; place a ham on top of sugar cure and pour ingredients over whole ham. For four years now, every ham I have put up has been just right, never a suggestion of taint or sour-bone, never the least bit over-salty, no parboiling or soaking required. Hams should be placed in the cure immediately — and watch that temperature! https://showmetheyummy.com/7-easy-recipes-to-make-with-leftover-ham Recipe by Taylor in Belgium. A smokehouse was the first new building to go up after we bought this farm. In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary. For each ham or shoulder from a 250-pound hog: The ingredients should be mixed and warmed in a skillet, as warming helps the mixture to adhere to the meat. I smoke for about four half-day intervals, during damp, muggy weather, if possible. You got to pay your dues. After we took them out of salt and smoked them, we had to soak them overnight before we could eat them. Do not stack the meat. Making sure not to cut into the meat, lightly score the layer of fat on top of the ham in a diamond pattern,. Become a Saturday Evening Post member and enjoy unlimited access. All of this will be absorbed by the following day. Hogs should be starved for about 24 hours before slaughter, carcasses thoroughly chilled before dressing. I age my hams for almost a year. They do not shrink and get hard but stay as soft and tender as when they were put in the oil. Become a Saturday Evening Post member and enjoy unlimited access. The ham is placed on a large sheet of brown wrapping paper, some of its mix rubbed in thoroughly and the balance packed on, mostly on the meat or cut side. Which's one of the chances you take. The most perfect sticky glaze is slathered all over this juicy, tender, baked Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. After the curing the ham may be removed, washed and smoked if desired, or else left in the wrapping for its aging. See less. At the end of five days, rub on the remainder of the cure. https://www.thespruceeats.com/country-cured-ham-recipe-1808469 The pieces should be laid flesh side up on a table and allowed to remain a few days before hanging. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. I wrote to experts the country over. Mix the salt and sugar together in a large mixing bowl. Step 2 Add the paprika and saltpeter to the salt and sugar mixture. Hams cannot be sealed up airtight, because a certain amount of gas, which must be allowed to escape, is released during the curing process. All of which was exactly what I didn’t want. These four recipes represent “the pooled know-how of men who consistently produce the best in Georgia, Kentucky, and Missouri, where country-cured ham is supreme.”, Originally published in The Country Gentleman, November 1, 1950. Cut into the fat beneath the skin but not into … 2. Even then, much of the outside lean was dry and unpalatable, practically inedible. A Sugargrove Ham is an excellent choice for any "Prosciutto" recipe. From then on only the cool temperature will permit the salt to penetrate the fat and the lean and the skin and the bone before spoilage bacteria get the upper hand. Much is heard about “sugar-cured” hams, but sugar doesn’t cure. Panlasang Pinoy. Brown Sugar Mustard Glazed Ham is the perfect juicy centrepiece for your Christmas dinner table! Dry the ham with a rag to absorb any extra moisture. (Example: a 20-pound ham gets 26 ounces of the curing mix.) For every pound of meat, weigh out 15 grams of sea salt and 2.25 grams of sugar. The very first fall, with high hopes and certain anticipation, I put up a big batch of hams. Continue boiling until the salt and sugar have dissolved. All Rights Reserved. Remove from cure and brush and smoke. Your support helps us preserve a great American legacy. If I aged them in a non-refrigerated room or building they were beset with flies, worms, and bugs as well as an undesirable wet mold, wrap or coat them as I might. Pininyahang Manok sa Gata (Pineapple Chicken in Coconut Milk), Tokwa at Baboy Humba (Pork Humba with Tofu). A light dusting of black pepper over the surface of the ham completes the curing routine. (Example: a 20-pound ham gets 26 ounces of the curing mix.) Your email address will not be published. It will enhance many American, Spanish, French and Italian dishes. Discover the benefits that come with your membership. I follow this with an application of about two tablespoons of hot sorghum molasses to each ham. It is important. Remove from cure and brush and smoke. Be sure to place sugar cure in joint end of ham. Sugar Cure for Pork, Bacon, Ham. One Picnic goes to Andrew. At the end of five days, rub on the remainder of the cure. When you get right down to cases, the only reason for salt-curing a ham is so that it can be aged. Stir until they are completely blended. You'll love these recipes from farmers who produced some of the best country ham of the 1950s.