This topic contains 32 replies, has 0 voices, and was last updated by 
tarragon 14 years, 10 months ago.
I have only cooked one ham whole, I just put it in the sink under running water and scrubbed it with a brush. I usually just slice it for breakfast and trim the outside edge off.
When the ham is being prepared for curing it is coated with salt and borax to keep the bugs and sort out of it while hanging. I have found that a lot of hams are very salty, to salty for me. The brand that I have found that is not to salty is "MOM and POPS" they make a good country ham. A lot of stores will slice it for you at no charge. Another good use for it is to put a couple slices in white beans, collards or any kind of greens. That is another story I will be glad to share later.
Good luck with your ham
Earl
I hope you get some answers… Our local Market had a sale on Smithfield’s that showed some mold…actually quite a bit of mold. They let them go for 99 cents a lb. I got one. We have unwrapped it,soaked it overnight changing the water a couple of times. What should we use to get the surface mold off the Ham itself? It does smell pretty nasty right now, but I think that will alter when we scrub it. I trimmed a corner to check out what lay beneath the surface and it looks and feels ok…like jerky. I haven’t cooked a Country Ham before…en-total, Just slices for breakfast. Any tips on making it palatable will be appreciated.[:I]
Okay, did a search to see if this was already asked but didn’t find anything, so here goes.
I’ve got a half of a country ham. I just put it in to soak a while ago; it needs to be soaked overnight (minimum 8 hours), then I drain the water off. Now previously I have cooked it on top of the stove (boiling it in water) but I’ve also baked it in the oven. Anyone have any recommendations for me? I think I prefer boiling it on top of the stove, but want to know specifically how long, do I bring the water to a boil and then let it simmer, etc. It’s a big half too, btw–weighs about 8 lbs or so, and just barely fits in the biggest pot I’ve got! I shouldn’t be eating this stuff (too much salt!) but I really love it, and figure that I only get to eat it once a year or so…
Thanks in advance!
tarragon
You must be logged in to reply to this topic.