A country ham preparation recipe typically includes a ham that has been cured and smoked. It is then soaked in water for several hours before being cooked.
SCRUB OR CUT OFF ANY MOLD THAT IS ON HAM WHEN PURCHASED.
THEN RINSE ITWITH A MIXTURE OF EQUAL PARTS OF WHITE VINEGAR AND WATER.
HANG IN THE HAMIN A COOL PLACE TO STORE IT.
IF MOLD REOCCURS.
THE HAM WILL CONTINUE TOAGE WHILE IT IS STORED.
THE COOLER THE TEMPERATURE THE LESS IT WILL AGE.
COUNTRY HAMS ALWAYS TASTE SALTY.
YOU CAN REMOVE SOME OF THE SALT ANDADD MOISTURE BACK TO THE CURED HAM BY SOAKING IT IN WATER FOR 24 HOURS.
SALT CONSCIOUS PAOPLE SOMETIMES SOAK THEM UP TO 72 HOURS.
IF YOU DO THIS,CHANGE WATER DAILY.
THIS REMOVES SOME OF THE SALTY TASTE, BUT NOT ALL.
COOK THE HAM ACCORDING TO THE COUNTRY HAM WITH BROWN SUGAR COATINGDIRECTIONS.
ONCE THE HAM IS COOKED IT WILL KEEP IN THE REFRIGERATOR FOR UP TO 6WEEKS IF IT IS TIGHTLY WRAPPED IN BROWN PAPER OR ALUMINUM FOIL.
DON'T USEPLASTIC WRAP AS IT HOLDS TO MUCH MOISTURE AND SPEEDS SPOILAGE.
Ingredients
Directions
SCRUB OR CUT OFF ANY MOLD THAT IS ON HAM WHEN PURCHASED.
THEN RINSE ITWITH A MIXTURE OF EQUAL PARTS OF WHITE VINEGAR AND WATER.
HANG IN THE HAMIN A COOL PLACE TO STORE IT.
IF MOLD REOCCURS.
THE HAM WILL CONTINUE TOAGE WHILE IT IS STORED.
THE COOLER THE TEMPERATURE THE LESS IT WILL AGE.
COUNTRY HAMS ALWAYS TASTE SALTY.
YOU CAN REMOVE SOME OF THE SALT ANDADD MOISTURE BACK TO THE CURED HAM BY SOAKING IT IN WATER FOR 24 HOURS.
SALT CONSCIOUS PAOPLE SOMETIMES SOAK THEM UP TO 72 HOURS.
IF YOU DO THIS,CHANGE WATER DAILY.
THIS REMOVES SOME OF THE SALTY TASTE, BUT NOT ALL.
COOK THE HAM ACCORDING TO THE COUNTRY HAM WITH BROWN SUGAR COATINGDIRECTIONS.
ONCE THE HAM IS COOKED IT WILL KEEP IN THE REFRIGERATOR FOR UP TO 6WEEKS IF IT IS TIGHTLY WRAPPED IN BROWN PAPER OR ALUMINUM FOIL.
DON'T USEPLASTIC WRAP AS IT HOLDS TO MUCH MOISTURE AND SPEEDS SPOILAGE.
