How to soak country ham?

How long should country ham be soaked before cooking

Because these hams are dry salted, they must be washed and soaked before cooking. Soak country ham for 12 to 24 hours. Let the real Smithfield ham soak for 24 to 36 hours. The length of soaking time is critical and should be determined based on your salt preference.

How long should country ham slices be soaked

  • For this recipe, use thinly sliced ​​shrink-wrapped country ham slices.
  • To help remove some of the saltiness from the ham slices, soak them for 30 minutes before cooking.
  • Make sure the ham is completely dry before starting to cook.
  • Don’t season the ham with salt until you’ve had a chance to taste it.
  • Ham will curl as it cooks, so use your spatula to smooth it out and hold it in place.
  • Because ham shrinks as it cooks, start with a large piece.
  • Serve with warm crackers or toast for a richer flavor.
  • Try the red eye gravy! This is a popular country ham side dish that is easy to make and delicious to eat.
  • Because country ham slices are thin, be careful to serve several slices per person.

What’s the best way to soak a ham before cooking it

  • After removing any packaging, or as directed by the butcher, soak the ham in water for about 24 hours. Remove ham from water and place fat side up on a baking sheet.
  • Cover the ham with foil, leaving enough space between the ham and the foil for air to circulate.
  • Bake at 180 degrees Celsius in a preheated oven. The basic rule applies to all meats: “20 minutes per pound of meat, plus 20 minutes.” Or, at today’s prices, 45 minutes per kilo plus a final extra 20 minutes.
  • After the meat is eaten, there will be a pool of gravy at the bottom of the can. (This is a big plus for me, and I use it as the base for a delicious pea and ham soup!)
  • Remove the fat from the outer layers of the ham and place on a meat board. If the fat doesn’t come off the meat easily, even if it’s lumpy, it’s not fully cooked, so put it back in the oven for another twenty minutes.
  • After removing the outer layer of fat, use a sharp knife to scribe the inner layer of fat in parallel lines an inch apart, then repeat at a 90-degree angle to create a checkerboard design on the ham fat.
  • Rub or spread mustard on the fatty layer of the ham, then sprinkle generously with brown sugar over the mustard layer. Press the sugar into the mustard with your hands until fully adhered.
  • Place one whole clove in the center of each checkerboard on the surface, then put the ham back in the oven for a few minutes, or until the sugar begins to bubble and caramelize.
  • Remove the meat from the oven, set aside to cool, and slice.

important hint

Even though the hams have become less salty, it’s still a good idea to soak them overnight.

  • Fill a large pot halfway with cold water, then add the ham. Drain after soaking for at least 6 hours, preferably overnight.
  • Bring to a boil in a large pot covered with enough water, skimming off the scum as it forms. Bring to a boil again with celery, onion, carrots, bay leaves, and peppercorns, then cover, reduce heat, and simmer until vegetables are fully cooked, scraping off any scum that floats on top periodically. If you’re not sure if the ham is fully cooked, check the end of the bone; it should go away easily. Let cool completely in the cooking liquid.
  • Preheat oven to 160C/300F/Gas Mark 3 (160C/300F/Gas Mark 3).
  • Remove ham and drain.
  • Stock is a great soup base.
  • The skin is carefully peeled off, leaving an intact layer of white fat. Use a sharp knife to cut the fat into thin straight lines, being careful not to cut into the meat. Brush the grease with mustard, then pin the cloves and finish with sugar.
  • Finally, sprinkle honey on top and transfer to a large baking dish. Pour apple cider on top and bake for 1 hour, spreading every 15 minutes to create an even glaze.
  • Remove the cooked ham from the oven, place on a plate, and let stand for 15 minutes. After skimming off excess juices, the delicious juices left in the pan can be used to make ham gravy or added to turkey gravy.

What’s the best way to cure country ham


  • Put the ham in the plastic container you’ll be marinating.
  • Put the container in the refrigerator for three days, or one day per two pounds.
  • Wash the cured ham, put it in clean water and put it in the refrigerator for 24 hours.

What’s the best way to tenderize country ham

To prevent excessive shrinkage, fill the space under the griddle with water. Therefore, your ham should stay moist and soft.

Bake at 300°F until ham is tender, or until a meat thermometer reads 170°F in the center. For a whole ham, it will take about 25 to 30 minutes per pound.

Cooking tip: To avoid guesswork when it comes to cooking time, use a meat thermometer. Insert it until the bulb reaches the center of the ham and doesn’t touch any bone or fat.

Is country ham okay to eat

Your ham is already cooked. Simply cut and serve. The ideal way to serve country ham is at room temperature. Alternatively, reheat the foil over low heat (275F) until warm.

How to prepare dry cured country ham

Place the ham skin side down in a large pot. Fill a bowl halfway with water and add the ham. Increase the water temperature to 180F/185C. Cook at this temperature for 2025 minutes per pound until the temperature of the largest muscle core reaches 150155 degrees Fahrenheit.

How long does country ham last in the refrigerator

Ham is safe after a year, but the quality may decline. Chopped country ham can be stored in the refrigerator for two to three months or in the freezer for a month. Cooked country ham can be kept in the refrigerator for up to 7 days or in the freezer for up to a month. Time spent in the refrigerator is all about maintaining quality.

Is it possible to soak the ham to remove the salt

“Soak the ham in water overnight,” Ross recommends the first step. Soak for up to 48 hours. “The longer it soaks, the more salt it absorbs.” Remove the ham from the water and pat dry after soaking. “The ham will be much less salty,” predicts Ross.

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