Well, here goes my first attempt at a Virginia cured 'country' ham for Easter...
I bought it in Williamsburg over Christmas vacation. It's been stashed away under the spare bed.
Almost forgot about it. ::)
Anyway - the Mrs went out for her 5 mile walk. I knew this was going to be scary looking/messy, so this is perfect timing!
Out of the box:
(http://lh4.ggpht.com/_CbvAIVzmFFM/S7UxUtkgHxI/AAAAAAABHI4/8E1_RffxUOU/s800/DSC00806.JPG)
Everything I read said to expect some mold. I expected the worse. It did not disappoint:
EDIT Image redacted (http://lh5.ggpht.com/_CbvAIVzmFFM/S7UxVoP5CqI/AAAAAAABHJA/7pcnwZABgNg/s800/DSC00808.JPG) to protect the early morning squeamish.
ACK! Hot water on.. Scrub scrub scrub scrub scrub:
(http://lh5.ggpht.com/_CbvAIVzmFFM/S7UxWjy9qWI/AAAAAAABHJI/eYYnGi8Uglo/s800/DSC00809.JPG)
The pretty side:
(http://lh6.ggpht.com/_CbvAIVzmFFM/S7UxXdOrxjI/AAAAAAABHJQ/9CoBDUq26NQ/s800/DSC00810.JPG)
Into the bath for a couple days... Thanks again KevinG for the tip:
(http://lh4.ggpht.com/_CbvAIVzmFFM/S7UxYFfiEwI/AAAAAAABHJY/4YSB_huFYsc/s800/DSC00812.JPG)
I saw this trick on another blog, we'll see if it helps or not. (3 large peeled/chunked potatoes to help absorb the salt)
(http://lh5.ggpht.com/_CbvAIVzmFFM/S7UxYkLh5rI/AAAAAAABHJg/jTFwHTzoXmQ/s800/DSC00814.JPG)
In the tub, submerged, w/ the contents of the ice-maker.
(http://lh4.ggpht.com/_CbvAIVzmFFM/S7UxZh3g5zI/AAAAAAABHJw/r3OobpXPMzo/s800/DSC00817.JPG)
We'll drain/flip/refill until I cook it on Saturday.
Stay tuned!
We'll be gettin' outta church about 11:30 Sunday... Reckon you can deliver some of that on time?
Yikes, you've got bigger cahonies than I'll ever have. If I had to deal with that mold, I'd be praying to the porcelain gods for days.
Quote from: hal4uk on April 01, 2010, 06:27:22 PM
We'll be gettin' outta church about 11:30 Sunday... Reckon you can deliver some of that on time?
Welcome back, Bubba!
I'm guessing 90% of this will end up in the office cafeteria... The salt content is over the top for the Mrs and MIL's tastes. If it is edible, I'll chop off a pound or 2 for ya!
I love country ham, can't find it around here. I normally only get a chunk with breakfast when I'm in Va or NC. Which is not very often anymore. :(
Maybe i can get to Williamsburg to get a ham before the smokeout.
I probably would have chucked it. Seeing the mold and green mold at that. Colored Mold scares me, white is good.
Quote from: NePaSmoKer on April 01, 2010, 08:26:35 PM
Maybe i can get to Williamsburg to get a ham before the smokeout.
I got this one at the Edwards' Virginia Ham Shoppe (just down the road from that huge outlet mall).. UPS shipping was reasonable - around $12 I think.
STC,
Couldn't help but notice your comment to Hal "if it is edible". Hal, being from KY like me already knows it is "edible". It was more than edible before you threw it in the cooler for a 2-3 day bath. The town that Hal and I are both from and where I still reside has 2 of the largest country ham processors in the U.S.
As for the mold, I've seen WAY more mold on a country ham than what yours had.
They don't call them "country hams" for nothing. In the area where Hal and I are from, pretty much everybody who "lived in the country" had a separate building where they kept their salt cured meats because they had no refrigeration. Heck, I've still got the lock that kept my grandfather's meat house locked. Neat looking old lock, looks like you would have found it in a dungeon.
Oh yeah, one more thing, the saltiness. It's SUPPOSED to be salty.
Yeah, I was looking at pictures of these things to make sure mine was 'supposed' to look like that... It was!
This should be an experience. It's going in the Traeger on Saturday afternoon in a Dr Pepper sauna..
I could just do it in the oven - but where is the fun in that!
EDIT
This thing won't fit in my Bradley... So it'll go in the Traeger, and my big turkey will go in the Bradley.
Check out this link. Right up the road from me about 30 minutes. These guys have been making country hams for 100 years and big award winners.
http://www.broadbenthams.com/
Quote from: KyNola on April 02, 2010, 07:53:05 AM
Check out this link. Right up the road from me about 30 minutes. These guys have been making country hams for 100 years and big award winners.
http://www.broadbenthams.com/
Broadbent has d@mn good country ham! And like KY said -
country ham is SALTY....
But, it works for me... I lived over a week one time on NUTHIN' BUT country ham... ;-)
2 day soak is over... Let's cook this sucker.
Final rinse/scrub:
(http://lh4.ggpht.com/_CbvAIVzmFFM/S7d6KvbGy6I/AAAAAAABHME/gSqPdht0S_4/s800/DSC00823.JPG)
And into the pan w/ a Dr Pepper/pickle juice bath:
(http://lh5.ggpht.com/_CbvAIVzmFFM/S7d6MBGtY9I/AAAAAAABHMM/S2JMcyCza90/s800/DSC00824.JPG)
Running at 250°.
(http://lh6.ggpht.com/_CbvAIVzmFFM/S7d6NXbV3NI/AAAAAAABHMU/GVLTJGoPKuM/s800/DSC00825.JPG)
I'll give it 2 hours, then flip, insert probe, tent w/ foil, drop smoker to 225°. Going for an IT of 160°.
Just over 2 hours later...
(http://lh3.ggpht.com/_CbvAIVzmFFM/S7eswwtwUCI/AAAAAAABHNU/d8ewUrbnWh0/s800/DSC00826.JPG)
Flip.
(http://lh4.ggpht.com/_CbvAIVzmFFM/S7eszR1fGzI/AAAAAAABHNk/47p1t52Ua1A/s800/DSC00828.JPG)
Stuck the probe in, covered in foil, and dropped to 225°.
Mowed, trimmed, mowed, trimmed. Got hungry.
(http://lh3.ggpht.com/_CbvAIVzmFFM/S7es0ritS9I/AAAAAAABHNs/arg_bSlhsHs/s800/DSC00829.JPG)
No bacon. Just smoked naked green meatballs. :D
I never thought of cooking a whole country ham.
I always figured you would just slice and quick fry it.
How is it?
Quote from: pensrock on April 03, 2010, 02:52:24 PM
I never thought of cooking a whole country ham.
I always figured you would just slice and quick fry it.
How is it?
I have no idea! :D We'll find out in a couple hours...
The apple smoked turkey/pork/spinach meatballs are tasty, though.
Ham is cooked. Removed skin/fat.
(http://lh6.ggpht.com/_CbvAIVzmFFM/S7fhjdcdmaI/AAAAAAABHOo/WNl3q_X2M6U/s800/DSC00831.JPG)
Sliced and bagged up.
Well????? ???
Is it good? Don't tell me you sliced it up and did not take a sample or two. :)
Quote from: pensrock on April 03, 2010, 06:37:34 PM
Well????? ???
Is it good? Don't tell me you sliced it up and did not take a sample or two. :)
I had some... It had good flavor - but I couldn't eat much more than a few bites.
Salt overload.
Well, I can say I tried one. The Dr Pepper method worked fine (was nice and moist inside).
Just too much salt for me..
Country ham is salty. I think that is why I have only seen it served with breakfast. Only a small slice at a time.
What part Hal doesn't take, I'll happily take and share it with Pens! :D
Seriously, try a slice for breakfast. To aid in helping to tame down he saltiness, try chopping a slice and put it in a bunch of eggs and scramble them. Don't salt the eggs as the ham will provide plenty. Nice buttered toast, YUM!
Another great dish to use country ham in is to make country ham salad, just like chicken salad only use the ground ham. Ask Hal about the country ham salad they used to make at Myrick's grocery in Paducah. He'll know exactly what I'm talking about.
Have fun with it!
KyNola
Oh, I will! It won't go to waste...
Turkey is on the 070 now. Gonna do some asparagus on the gasser as well.
Love grilled asparagus. Fresh lemon juice and olive oil. Sprinkle of kosher salt and black pepper and on to the grill. YUM!
I have not tried it but I think a thin slice of ham with lettuce/tomato sandwich would be really good. :)
or just slice it up and put it on biscuits.
My FIL used to do 200 - 300 country hams a year. Salted them down in an old hollowed out log. That ain't mold, that's just proof it's been aged. I've aged a few well-over a year - and boy they get tastier. My FIL died decades ago, and we thought his recipe was lost. However, 20 years ago when we move my MIL to Nashville - down the street, we found his recipe written out in pencil on the bottom of a drawer in the dresser. I'll cherish that drawer bottom for a long time.
Growing up in CenTex, never had one until I came here - and I've been hooked since. They have a country ham contest at the state fair that I never miss - man the smells coming out of that - WOWzers!
My favorite way to enjoy a country ham is to slice, pan fry and put on a biscuit and a little red-eye gravy
Second favorite - slice, pan fry and put on two slices of toasted Texas Toast with some horseradish mayo and some lettuce.
Next is to bake it, but I have a recipe that will kick that Dr. Pepper one back to Waco. I'll dig it up for you - hopefully tonight. It really reduces the salt and make is quite tasty.
Grits and ham is very good also.
I like country ham salad, but I enjoy putting dice country ham into either potato salad or (my favorite) into a cornbread salad.
Over in E.Tenn, I've had a country ham pie that was mighty tasty as well as some Au Gratin type potato dish with country ham.
I've got a country ham quiche recipe I've been wanting to try, but haven't received permission yet!
The trimmings are used to season up greens or beans.
Sounds good, Caney!
I packed up a pound or so for my buddy Hal. And the rest came in to the office cafeteria. The lady that runs it is going to experiment with some country ham & beans, maybe a ham and scalloped potato dish, etc. I think if it was mixed with something else (something desperately needing salt), it would be perfect..
It was definitely a fun smoke.
Looks like it turned out really good Squirt!!
Quote from: Tenpoint5 on April 05, 2010, 03:37:10 PM
Looks like it turned out really good Squirt!!
It was very pretty... Just a little over the top on the saltiness side for our tastes.
I took the rest to work, and I left Hal a little present on the way home.
(http://lh6.ggpht.com/_CbvAIVzmFFM/S7poU6CgbYI/AAAAAAABHVs/cRvgjbcNqCI/s800/0405101616-00.jpg)
He can slice/dice it up as he sees fit, and nibble on it while watching (we hope) Butler stomp on Duke later tonight.
How anything could taste that good coming out of a PINK cooler, I'll never understand...
Dadgum!!! It's DELICIOUS. I'm thinkin' midnight eggs & ham...
ARRRRRRRRR!!!!
Quote from: hal4uk on April 05, 2010, 06:03:34 PM
How anything could taste that good coming out of a PINK cooler, I'll never understand...
Dadgum!!! It's DELICIOUS. I'm thinkin' midnight eggs & ham...
ARRRRRRRRR!!!!
I was gonna comment on the Pink cooler myself but then I saw the ribbon. I fully support the thought and effort. What time will the ham and eggs be ready Hal?
Right after the game...
We'll have a breast cancer fundraiser ham & eggs dinner while we celebrate the Butler WIN!!!!
OK I will wear my pink T-shirt with two softballs on the front and SAVE SECOND BASE on the back!! But I think DUKE is gonna take this one.
Glad you liked it, Bubba!
That cooler is going to have a date with a can of spray paint this summer... I will leave the pink ribbon alone, though.
I catch more flack when I bring it to the office - but it is just the right size. ::)
Quote from: squirtthecat on April 06, 2010, 05:04:38 AM
I catch more flack when I bring it to the office - but it is just the right size. ::)
Tell them you'll bring in unrefrigerated instead!
Just paint a bra on the cooler.
Quote from: FLBentRider on April 06, 2010, 05:44:07 AM
Quote from: squirtthecat on April 06, 2010, 05:04:38 AM
I catch more flack when I bring it to the office - but it is just the right size. ::)
Tell them you'll bring in unrefrigerated instead!
That would do it..
Leftover room temperature chicken parts by the fax machine... Enjoy!
Quote from: squirtthecat on April 06, 2010, 05:49:11 AM
Quote from: FLBentRider on April 06, 2010, 05:44:07 AM
Quote from: squirtthecat on April 06, 2010, 05:04:38 AM
I catch more flack when I bring it to the office - but it is just the right size. ::)
Tell them you'll bring in unrefrigerated instead!
That would do it..
Leftover room temperature chicken parts by the fax machine... Enjoy!
[soup nazi]
You
diss my cooler - no smoked food for you!
[/soup nazi]
Quote from: Tenpoint5 on April 05, 2010, 06:08:04 PM
Quote from: hal4uk on April 05, 2010, 06:03:34 PM
How anything could taste that good coming out of a PINK cooler, I'll never understand...
Dadgum!!! It's DELICIOUS. I'm thinkin' midnight eggs & ham...
ARRRRRRRRR!!!!
I was gonna comment on the Pink cooler myself but then I saw the ribbon. I fully support the thought and effort. What time will the ham and eggs be ready Hal?
I was goin to comment on the cooler also till I seen the ribion.
Taby has a pink bracelet that says "I LOVE 0IES" in big black letters.
Good lookin ham Squirt.
When we get a Smithfield ham I boil it, with some taters to cook it, helps take away allot of the salt overload.
MMMMMM
HAMMMMMM
Looks good
I know I am going to regret this, probably more info than I need to know, but what does "I love Oies" mean?
Quote from: Caneyscud on April 07, 2010, 09:03:11 AM
I know I am going to regret this, probably more info than I need to know, but what does "I love Oies" mean?
I would assume that the content filter got the word B o o b .
Quote from: FLBentRider on April 07, 2010, 09:08:42 AM
Quote from: Caneyscud on April 07, 2010, 09:03:11 AM
I know I am going to regret this, probably more info than I need to know, but what does "I love Oies" mean?
I would assume that the content filter got the word B o o b .
You assume correct, never thought that word would be blocked.
The school lets them were those bracelets, go figure.
Along those same lines.. (from our trip to Charleston, SC)
(http://lh6.ggpht.com/_CbvAIVzmFFM/St5qSUVa0vI/AAAAAAAA97I/V6Bdb1gHQNs/s800/DSC09883.JPG) (http://lh6.ggpht.com/_CbvAIVzmFFM/St5qSUVa0vI/AAAAAAAA97I/V6Bdb1gHQNs/DSC09883.JPG)
I hope that's not an advertisement for Bras. :D
Squirt,
You go tooooo many places...
Why don't you stay home a while? And help me break in this new toy?
I'll buy you a sombrero... ;D