Preparation:
Before boiling the ham, soak it in water overnight. Remove the hock and scrub the ham thoroughly with a stiff brush and warm water before cooking.
*Some surface prints on dry cured rustic hams are to be expected from time to time. After washing the surface as directed, the ham is perfectly fine to eat.
TO FRY:
1. Slices of HAM SHOULD be 1/4 TO 3/8 INCH THICKNESS. DON’T LEAVE MORE FAT THAN THE CITCHES UNTIL AFTER FRIED.
2.ADD A SMALL AMOUNT OF WATER TO THE LEAN PART OF THE HAM FAR FROM THE HOTEST POINT OF THE WATER.
EQUAL PARTS COLA AND WATER CAN BE USED FOR A LIGHTER FLAVOR.
3.FRY FOR LESS 4-8 MINUTES ON LOW.
DO NOT FRY THE FOOD FIRST.
SLICES MUST BE ACTIVATED REGULARLY.
4.Soak the slices in lukewarm water FOR 30 MINUTES BEFORE FRIING FOR LIGHT FLAVOR OR IF ham is TOO SALTY.
COOKING INSTRUCTIONS:
3.BAKE FOR ONE HOUR LESS. COOKING TIME FOR DOUBLE Slices MAY BE LONGER.
2. PLACE THE ENTIRE Slices of HAM ON THE BAKING DISH, ADD 1/2 COLA AND 1/2 WATER, AND COVER WITH ALUMINUM FOIL.
3. Bake FOR ONE HOUR LESS.
COOKING TIME FOR DOUBLE Slices MAY BE LONGER.
GRILL INSTRUCTIONS:
How to cook a countrywide ham from Clifty Farms
- Cook the ham for about 20 minutes per pound.
- When the ham reaches an internal temperature of 160 degrees F, it’s done.
- Remove the skin and set aside to cool in the prepared liquid.
- Remove the ham from the liquid once it has cooled and coat it with brown sugar paste moistened with vinegar.
- Continue to use cloves. Place under the broiler or in the hot oven until the sugar is completely melted. Serve warm or cold.
Should country ham be soaked before cooking
Since this ham is preserved with dry salt, it must be washed and soaked before cooking. Soak the country ham for 12 to 24 hours. Let the Original Smithfield Ham soak for 24 to 36 hours. The length of the soaking time is very important and should be determined by your salt preference.
Should Clifty Farms country ham be cooked
Gently cook the ham in a skillet with equal proportions of carbonated cola* and water for a milder taste. Use just enough liquid to cover the bottom of the pan, but not so much that it burns.
In an oven-safe pan, place one slice of Clifty Farm Country Ham. Cover the bottom of the pan with equal parts carbonated cola* and water. To maintain freshness, cover with aluminum foil. Preheat oven to 250F and bake for 1 hour. Cooking time can be extended if there are multiple slices.
Is it necessary to prepare state ham
Sermara Enterprises, an American company that distributes Italian equipment used for salt and dried prosciutto, has outfitted more than half a dozen rural ham producers, according to Joe Amadee, a distributor. “People who understand the prosciutto process realize that it is very similar to the country-ham procedure,” he explains.
The Department of Agriculture’s Food Safety and Inspection Service agrees. All dried hams produced in the United States, whether country style or prosciutto, are subject to the same standards. Dry pickling with salt inhibits bacterial growth and makes ham safe to eat raw.
Regulations allow for style variations. Italian or domestic prosciutto are marinated for 10 to 14 days before hanging until cooked, compared to 35 to 50 days for regular country ham. While imported prosciutto must be 400 days old, domestic prosciutto are often nine to twelve months old. Prosciutto, unlike some of his country brothers, never smoked.
The most significant difference between country ham and prosciutto is the way they are consumed. Most rural ham producers do not consider ready-to-eat rural hams like prosciutto because they are always cooked in the Southern states where they are preserved. As a result, the Department of Agriculture mandates that the labeling of uncooked rural ham includes safe handling and cooking instructions.
Nancy Newsom Mahaffey’s family-run country ham business in Princeton, Ky., is old fashioned: she only salts and sugars a few thousand nitrate- and nitrite-free smoked hickory hams per year. Its sweet smoky speck of ham has been used by Wolfgang Puck, Emeril Lagasse, and other cooks.
“My primary market is Kentucky, which I take as a compliment, but my second market is California,” added Ms. Newsom Mahaffey. Ms. Newsom Mahaffey has just started offering his country ham as Gourmet Aged Prosciutto Ham for that second market, as well as chefs planning to use it raw.
How long does a country ham take to roast
Directions
- Fill half a large container with cold water and add the ham.
- Preheat oven to 325 degrees Fahrenheit.
- Bake the ham for 4 to 4-1/2 hours, covered, in the preheated oven, or until the meat thermometer reads 160 degrees F.
- Mix brown sugar and ground cloves to make a glaze.
How do you make a rustic ham glaze
To make the glaze, combine brown sugar and slightly drained pineapple in a mixing bowl and stir until thoroughly combined. Brush the ham with a spoon or brush. Return the ham to the oven for another 30 minutes to bake. Pay attention to the glass because it can burn quickly.
How do you make tender, rustic ham slices
Country ham slices should be 1/4 inch thick, with a little fat around the edges and a good size.
Heat a large skillet on the stove, then add a few pieces of ham and cover with a lid.
Remove the fat from the slices and do not use oil or butter in the pan.
Reduce heat to medium and cook slices for 2 1/2 minutes on one side before flipping and cooking for another 2 1/2 minutes.
After five minutes, they will be golden and done.
Remove the meat from the pan and prepare the red eye sauce.
Once your ham slices have been removed, add 3/4 cup cold black coffee to the drippings in your skillet and scrape the ham particles from the bottom of the pan.
1 glass of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water, 1 cup of water
Let the gravy shrink and thicken for about 8 minutes.
Serve with chunks of ham, crackers, or ham crackers dipped in gravy.
You can season with black pepper if you want, although most hams are salty enough that the gravy doesn’t need it.
Coke should be used to cover the bottom of the pan.
Enough to coat the ham slices completely.
Simmer, uncovered, for about five minutes with the ham.
Coke gives the ham a slight sweetness.
Note: If you don’t like salty ham, soak it in water for 30 minutes, then remove and dry before cooking.
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