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Ham Recipes and Preparation
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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 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 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.
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