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The best known country hams are Smithfield hams from Virginia. Smithfield hams are sold by mail order or via the internet unless you live in the south where they can be bought in supermarkets. Because country hams are cured using a salt rub, they must be soaked and then slowly cooked in water prior to being baked. Even with this type of cooking.
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Fresh Ham Hocks. $11.99 | $14.99. Fresh Chicken Breast. Ribeye Steak (Boneless) Tillman's Meats Country Cured Ham is perfect for anyone craving a cured ham experience. Salt cured, hung and smoked, our country cured hams will surely satisfy even the most demanding taste-buds. We've searched and sourced the best country cured hams and have it.
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Preheat your oven to 325°F. Place the ham in a roasting pan lined with aluminum foil. Cover the ham with more aluminum foil and bake for 15 minutes per pound. Remove the foil and continue baking for an additional 30 minutes or until the internal temperature of the ham reaches 145°F.
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8 pounds of salt. 3 pounds of brown sugar. 5 ounces of black pepper. 2 ounces of saltpeter. Rub half the mixture thoroughly on the pieces and pack. At the end of five days, rub on the remainder of the cure. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. Remove from cure and brush and smoke.
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Rays Country Ham of Mount Airy, North Carolina, offers authentic artisanal salt-cured, naturally air-dried Country Ham as preserved on the family farms of the Blue Ridge Mountains in North Carolina and Virginia since the beginnings of the American Colonies.
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Age makes the difference. Our hams are hand rubbed the old fashion way, and naturally aged for at least 10 months to give you the best in country flavor. Cured with: salt, sugar, sodium nitrate, smoked with hickory. THIS HAM WILL NOT BE SLICED. PLEASE SEE THE SLICED COUNTRY HAM SECTION IF YOU WOULD LIKE YOUR HAM SLICED. 14-15lbs $71.49
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By soaking the salted ham in water, the salt is drawn from the meat while adding moisture. Some say it's necessary to soak a country ham for about 6 to 12 hours. If you have a small ham, around 4 to 5 pounds this might be okay but some like to soak the ham for a long time, about 2 to 3 days. You want the ham to stay cold during the soaking.
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If soaking the ham for more than 4 hours, make sure you change the water regularly. Replace the water every 2 hours to reduce bacteria growth. 3. Rinse the ham after soaking. After you soak the ham, rinse it with water. Make sure you use fresh, cold water to rinse the ham. Rinse the ham completely.
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When preparing an uncooked country ham, it must be washed and soaked before cooking, since these hams are dry salt cured. Country Hams should be soaked 12-24 hours. Soak a Genuine Smithfield Ham for 24-36 hours. The length of soaking time is important and should be influenced by your taste for salt. Longer soaking results in less saltiness.
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Edwards Virginia Smokehouse Country Hams are the quintessential dish of The South. Salt-cured by hand and smoked with natural hickory wood. The store will not work correctly in the case when cookies are disabled. 1-800-222-4267. Free Shipping Throughout Contiguous USA!.
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Salt-cured country ham is a beloved tradition in various regions, each with its own unique techniques and flavor profiles. Explore different regional variations, such as Virginia ham, Kentucky ham, or Parma ham. Discover the nuances in curing methods, smoking techniques, and aging durations to deepen your knowledge and appreciation of this time.
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To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees Fahrenheit within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible.
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Our ham products, and our brand promise, have been established through hard work & dedication to handcrafting country hams with the truest & most authentic country ham flavor for all who enjoy this traditional product. We still salt cure, age for over 90 days, and individually check each of our hams before they are available to make it to your.
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debatable as very little water will enter the ham so the capacity to pull salt from any depth within a ham is limited. The older the ham, the denser the muscle so less salt will be removed from a longer aged ham. A ham aged 6 months or more and known by premium brand names (Smithfield Ham, etc.), has a stronger flavor and contains less moisture.
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Cooked Bone-In Wigwam Ham, 13 to 14 pounds, $120 virginiatraditions.com. Broadbent's The ideal biscuit ham--not too dry, not too moist--ready for serving. Cooked Country Ham, 8 to 9 pounds, $67.
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Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Put a layer of curing mix ¼" - ½" deep on a tray to act as a bed for the ham. Place the ham on top of the layer of curing mix.
