We freeze both the ham bone (perfect for ham bone soup or 15 bean soup) and also freeze the ham. If you are smoking a pre-cooked ham, you should figure on approximately 3-31/2 hours at 225 degrees for a 10 lb. Every country ham includes a how to cook a country ham brochure. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition This year I purchased 1/2 pig to support a friend's new farm endeavor and therefore had a leg of pork. I'll make sure to pass it along to friends who might actually use it. Cure the meat for two and one-half days for each pound of hams and one day per pound for bacon. Granddad put them in the cuts to hold them and that works great. - Cover the ham, with the glaze and add the cloves on top. The right temperature and humidity for at least three-four months of the year. Country hams are dry-cured, or rubbed down with salt and seasonings, before being slowly smoked and then aged for 4 to 36 months! Animals also go nuts for the skin/fat scraps (and then drink gallons of water). IF you want to pretty-up your ham, just take a clean scrub brush and water and scrub/rinse the mold. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze for Smithfield and Virginia ham). Instructions. They can be smoked or unsmoked, picnic or country-style.Cured hams are pink, while uncured hams are a lighter beige or pale pink color. https://leitesculinaria.com/5681/recipes-baked-country-ham.html DON'T USE SOAP!!!! If ham seems too salty, soak slices in lukewarm water 30 minutes before frying. The making process of Serrano ham from Teruel at home begins by acquiring a fresh piece of ham from a good quality pig, like the pigs reared in Teruel; on buying the ham ask them to prepare it for you to cure at home, this way they will cut the ham for you with a rounded shape at a height of about 5 cm. I smoked the 9lb butt in my Masterbuilt electric smoker at 275F with Hickory chips until it reached 150F about 2.5hrs. 10 pounds ham. Just let it slow cook, we usually go to bed and let it cook over night. For the people who want to do it right, read on... 3) A roasting pot (large enough to fit your ham). However, my wife liked it on her ice cream so no biggie. This creates the cure mixture for the Parma ham. I did pick up a meat injector for about 4 and injected the brine evenly through the leg of pork before brining. Cut into the fat beneath the skin but not into the meat. Food with a history and food made with your own two hands has such a rich, significant value. We eat for months on one ham. Yes, that's how I cut the hock off if my ham is too large for the roasting pot. The flavor is complimentary to the meat but not overpowering. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham), but you can make a ham out of just about any piece of meat from almost any animal. Soooooo, what's your recipe? Discard the brining liquid and transfer the roast back to the brining container. Meat curing is a useful skill to lean and part of homesteading and self sufficient living. I prefer my ham to be warm, so that’s what I’ll be detailing here. OPTIONAL but fun) Sawz-all (reciprocating saw). PROTIP: It's probably not a good idea to give a lot of salt to an old animal. I used two boneless pork butts one 8lb one 9lb and cooked them differently. 8) A glaze (brown sugar, apple cider vinegar, and whole cloves - OR- what ever glaze you want). For Christmas, I'll try 3 water changes and a day and half soak and let everyone know. The butt is a much better cut of meat and makes a nice presentation. This bed … If you’ll be warming your ham in the oven – omit this step. You can fry it in a skillet, bake it or just warm up leftovers from the night before. Dry curing process helps preserve the ham are having an amazing day today 25hrs and also... Under the broiler ( make sure it is to have HIGH quality ingredients one, so that ’ s for... A cured pork leg with one exception — a fresh ham it was also.! Work for those but, in a casserole with 1/4 C. water and scrub/rinse the mold, sodium and. Fan, however, cut a thicker ( 1/4-inch ) slice and fry it in a freezer.... 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