Country Cured Ham

Succulently seasoned country cured ham, salted, peppered or green hickory-smoked is a wonderful addition to any southern meal. Have a taste of the country or give it as a wonderful gift!

The dilemma facing pioneer mountain cooks was how to keep freshly butchered meat from spoiling without refrigeration. Hogs were butchered in the late fall when the temperature was down around 33 degrees Fahrenheit, and while the meat was fresh, it was salt cured. The next spring any leftovers would be smoked under a fire of green hickory or peppered. Sausage was packed in the intestines of the hog, tied off and also hung in the smokehouse for curing. Salting, peppering, and smoking protected the meat from spoiling and from insects. Today it's that salt, pepper, and smoky flavor that we love in our country cured ham.

Seasoned traditionally and flavored in that down home southern style, our country cured ham is prepared the old fashioned way. Each choice cut is tendered to perfection with an unforgettable full flavored taste that's sure to bring the country home. No wonder our country cured ham has become a favorite around these parts.

We salt cure our meat for six to eight weeks and pepper or hickory smoke it for added flavor. At room temperature (75 degrees Fahrenheit) our country cured ham requires no refrigeration until it is cut (once cut, the pieces should be wrapped and frozen, or refrigerated for more immediate use).

Use warm water to wash and scrub the country cured ham clean of excess salt and then soak it in the refrigerator overnight before frying or baking. Whole country cured ham or sections may also be boiled but first simmer the completely immersed ham in water or a mixture of water and fruit juice (apple, orange or peach) for about 25 minutes per pound.

If you choose to fry, slice the country cured ham to a thickness of approximately 3/8 inch and cook slowly, turning often. Be careful not to overcook. Lard or vegetable oil may be added to your skillet if the country cured ham is unusually lean. A carbonated beverage such as 7-up added to water is a great way to fry up the center slices.

Baking requires a 250-degree oven and is best done in a roasting pan. Bake in a mixture of water, brown sugar and vinegar for 20 to 25 minutes per pound to an internal temperature of 150 - 160 degrees Fahrenheit. When the country cured ham begins to separate easily from the bone and your knife can stick into the meat with little resistance it's a good indication that your country cured ham is ready.

Remove any skin and excess fat, return the country cured ham to the roasting pan, then add cloves, a rub of brown sugar, vinegar, plus some dried mustard and then broil until the sugar is melted. The meat may be browned as desired with additions of pineapples or baked apple slices to taste. Then enjoy the same old salt, pepper and smoky flavored country cured ham that you've come to love. And remember, you can always give the taste of country cured ham as a gift!

To make your meal truly Southern, grab some stone ground grits, biscuit mix and red eye gravy. Serving our country cured ham with these accompaniments creates a meal that is memorable and will have your family anticipating the next time it will be served.