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Ham Recipes and Preparation
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Basics for County Ham Products
Uncooked Country Ham Products like Biscuit Slices, Prosciutto, and Center Slices, do not require refrigeration for shipping, but need to be refrigerated upon arrival.
Whole Hams, unsliced - this ham is best used within 3 months of purchase. Mold is typically found on whole country hams just like certain aged cheeses. Wash and scrub with hot water and a stiff vegetable brush.
Once you have sliced into your ham – we recommend wrapping the ham in butcher paper or foil to prevent the meat from drying out and keeping the ham refrigerated or frozen.
Please follow cooking and carving instructions located on the back of each cloth ham bag. In case the bag is no longer around...
How to Prepare a Whole Country Ham
1. Wash/scrub as instructed above
To Roast Your Country Ham
8. If you want to reduce the amount of fat on the ham, slide both hands along the flesh of the ham, scooping/scraping off the fat as you go.
4. Slowly bring liquid to a boil, skimming-off and discarding any foam that forms on top.
5. As soon as it reaches a boil, reduce heat to low so that the liquid is only at a gentle simmer.
6. Cover pot.
7. Set a timer - after it has started to simmer, cook for 20 to 25 minutes per pound (e.g., an 8 pound ham would need about 160 minutes, or about 2 hours 40 minutes to 3 hours 20 minutes.)
8. The ham is done when:
9.) Cool the meat for several hours in the cooking liquid. Traditionally, the pot was covered with its lid, put on the floor of “the back room”, and then wrapped in quilts to tenderize the meat entirely in the hot liquid.
10.) Don’t wait until it is cold though - while the meat is still warm, take it out of the pot.
11.) Remove the skin.
12.) Trim the layer of fat, leaving it ¼” thick.
13.) If you want to glaze* your ham, preheat oven to 375° - 400°F. Score+ the fat and apply the glaze. Place in a roasting pan, and bake for 15 minutes or until glaze is nicely browned.
+To score the fat, use a sharp knife to cut down into the fat at diagonals one way across the ham, and then cut at diagonals from a different direction to create a diamond pattern in the fat. e.g., Cut from “Northwest” to “Southeast” then cut from “Northeast” to “Southwest”. You might like to decorate it by pushing whole cloves down into the middle of some of the diamonds.
*Glaze adds a sweet contrast to the salt in a country ham. When it’s browned in the oven, it becomes a beautiful golden brown. Just be sure to watch it carefully so it doesn’t burn; it doesn’t take long to go from gold to black!
TO GLAZE YOUR COUNTRY HAM
8 oz of honey, clover honey is a good one
In a saucepan, cook the sugar and honey over medium heat until smooth and the sugar is dissolved. Stir often to prevent scorching. Carefully pour the hot mixture over the cooked ham, letting it run into the diamonds you’ve scored in the fat. Bake the ham at 375-400o, basting occasionally with the drippings as they accumulate in the roasting pan. Watch the process carefully so your delicious ham doesn’t burn. It will be a gorgeous golden brown when done.
Spiral Sliced Honey Cured Products
Spiral Sliced Honey Cured Products should be refrigerated upon arrival. These products can be refrigerated up to 2 weeks or can be frozen up to 6 months.
Spiral Sliced Honey Cured Products are vacuum sealed, fully cooked and sliced – ready to eat.
To warm: place ham face down in roasting pan.
* Heat bone-in spirals at 325° for around 45-50 minutes (7 minutes per lb.).
* Heat boneless spiral hams for around 30 minutes.
Remember – ham is fully cooked – do not over-warm ham.
Make glaze according to instructions on glaze packet.
Remove ham from oven the last 10 minutes of warming and brush prepared glaze over ham and between slices.
Return ham to oven for 5-7 minutes.
Remove ham & serve.
RECIPES USING COUNTRY HAM
Combine dry ingredients in a large bowl. Cut-in shortening with a pastry blender. You want to keep working it until the mixture looks like coarse cornmeal. Stir in milk. Now mix as little as possible so the biscuits don't become tough.
Turn dough onto a lightly floured surface. Pat-out to an even thickness. (Again, handle as little as possible to keep biscuits tender.)
Cut dough with a 3" biscuit cutter (or the greased rim of a glass).
Place on a lightly-greased baking sheet. Bake at 425oF for 10 minutes or until pleasantly colored.
Yield: 12-14 biscuits
Combine flour, baking powder, and salt in a large mixing bowl. Set Aside.
Combine egg, buttermilk, and oil in a small mixing bowl; whisk to blend well. Stir-in ham and cheese.
Make a well in the center of flour mixture; pour egg mixture in center of well. Stir mixture just until combined. (Do not overmix or the muffins will have funny shapes.)
Spoon batter into greased and floured muffin pans (traditional size). Bake at 400oF for 20 minutes or until golden brown.
Yield: 12 muffins
RECIPES FOR DRY-CURED BACON
** NOTE: Dry-cured bacon is traditionally salty. To reduce saltiness, soak for about 30 minutes, separating the slices, to dissolve some of the salt. PAT DRY! If the bacon has any water on it, it will spatter unmercifully when it hits the pan and can cause serious burns to your eyes or body. Do not put bacon wet with water into a hot pan, Friends.**
Grilled Bacon-Wrapped Sweet Onion Rings
Take a slice of bacon & loop it all around the ring, overlapping the bacon loops slightly. You might need more than one slice if it's a big ring. Secure it with a toothpick.
Very, VERY carefully put the bacon-wrapped onion rings on the cool side of the grill. Remember: bacon drips grease; fires like grease & go crazy. So, do be careful!
Let the rings cook until they're nice-n-soft & the bacon is crispy.
Recipes from Our Customers
Vidalia Onion Upside Down Cornbread by Chef Demetra Overton
Try it with our Mangalitsa Prosciutto added!
Vidalia Onion Upside Down Cornbread
Author: Demetra Overton http://sweetsavant.com/2015/07/29/vidalia-onion-upside-down-broccoli-cornbread/
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
You will need a 10 or 12 inch cast iron skillet for this dish. Please be careful flipping the cornbread out of the pan; do this at your own risk
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