How To make Country Ham
1 Country ham (12-15 lb)
- scrubbed, - soaked 1 to 2 days, - changing water after - 4 hours, then daily 10 sl Ginger (size of a quarter)
1 ts Peppercorns
1/2 ga Apple cider
1 ga Water
1 c Chunky applesauce
3 tb Dijon mustard
1 tb Prepared horseradish
1 c Dark brown sugar
1 c Bread crumbs
PREHEAT OVEN TO 450F. Place ham in a large pan, fat-side up. Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham. Save remaining cider-water to add to pan as liquid evaporates. Cover and place in oven. Cook about 20 minutes per pound or until internal temperature registers 160F. Remove from oven halfway through cooking and turn ham over. Replace and continue cooking. Remove ham to broiler rack and let sit 10 minutes to cool. Remove skin and fat. Taste, and if it's very salty, it may safely be immersed in more apple cider and water to draw out more salt. Taste again and proceed. You may refrigerate until ready to glaze. Increase oven temperature to 400F. Mix the applesauce, mustard, horseradish, and 1/2 cup of the brown sugar. Spread over ham. Bake 20 minutes or until ham is heated through and sauce is bubbly. Remove from oven and turn on broiler. Mix together remaining 1/2 cup brown sugar and bread crumbs and spread on ham. Broil 5 minutes or until crisp. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK -----
How To make Country Ham's Videos
I'm NEVER Making Ham Any Other Way AGAIN
This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve to friends and family. You will be blown away by the flavors of this homemade ham.
Cured ham is one of many methods to help preserve pork. I used a wet brine to cure the pork to enhance the flavor and give it that coveted pink ham look. When purchasing this, you must ask for a Fresh bone-in ham. This is sometimes known as a green ham. If you ask your butcher for a regular ham, they're going to take you to the section with already cured and smoked hams.
Smoked ham is ham that has been wet-cured and smoked until it reaches an internal temperature of 155°. Halfway through the process of smoking, the ham is typically basted with a glaze to help caramelize the outside pork to form a bark as well as help flavor it up.
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Ingredients for this recipe:
• 1 gallon water
• ½ gallon apple cider
• 1/4 cup molasses
• 2 tablespoons pickling spice
• 2 1/2 tbsp #1 curing salt
• 2 cups packed light brown sugar
• 1 ½ cups sea salt
• 1 tablespoon whole cloves
• 1 gallon ice
• 12-15 pound fresh ham
• 2 cups glaze
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Cutting into a Traditionally Cured Country Ham
Our family makes traditionally sugar cured country ham using a 200 year old secret family recipe. The ham in todays video is exactly 1 year old! While we can't share that recipe on YouTube feel free to contact us with any questions about making your own country ham. The flavor is like nothing you have ever tried from the store, it is absolutely delicious!
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Write us: P.O. Box 138 Lawsonville, NC 27022
#countryham #saltcured #oldfashioned
How to Cook a Clifty Farm Whole Country Ham
Learn how to cook a whole country ham - from soaking to baking - we'll have you enjoying your Clifty Farm Country Ham in no time!
This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg
We Make Prosciutto Crudo at home - Dry Cured Ham Leg at home Part #1. Today we are going to turn this hog leg / pig leg / fresh ham into prosciutto crudo, dry cured ham, salt cured ham, jamón, jambon, or plain old country ham... doesn't really matter what you call it, they all follow the same basic process. The difference in naming just stems from where you make it, and the type of hog you make it with.
Ingredients:
1 whole fresh hog leg
Enough coarse salt / sea salt to completely encase leg
200g pure pork lard
30 mL black pepper
At least 1 year of your life
Prepping the hog leg:
Making Prosciutto Crudo:
5 Month Update Video:
The final tasting:
Method:
Trim up the hog leg, removing the H bone and tail.
Press all of the remaining blood out of the femoral artery - if any.
Weigh the leg.
Rub salt into all exposed cuts in the flesh and around the head of the femur.
Lay down 2” of salt in your ‘salting box’ and the lay leg on top.
Make sure no parts of the leg are touching the edge of the box.
Pour enough salt on top of leg to fully cover.
Allow to sit in a dark cool spot for 1 day per pound of leg.
Rinse off all salt, and then rub all over with a mixture of lard and pepper.
Tie up and hang in a dark cool spot for at least a year.
Ideal temperatures are between 50º-60ºF (10ºC-15ºC). Ideal humidity of your hanging environment needs to be between 65% and 80%.
Part 1: Initial Breakdown of the hog:
Part 2: The Head:
Part 3: The Shoulder:
Part 4: The Belly:
Part 5: The Loin:
Part 6: The Hind Leg:
We Make Guanciale:
We Render Lard:
How To Make Dry Cure Bacon:
How To Make Pork Stock:
We Make Prosciutto Crudo:
0:00 How to make prosciutto at home
0:15 Home salt curing ham
1:00 salting a ham for curing
6:30 rubbing a salt cured ham with lard and pepper
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How to Cook Country Ham with Cola - Clifty Farm Country Meats
Looking for a simple way to cook country ham? Here is more on How To Cook your Country Ham with a Can of Cola. In just a few minutes, with three ingredients (including the ham), you can cook and serve your favorite country ham, adding a hint of delicious sweetness to compliment the naturally salty taste of the ham. Enjoy!
Country Ham Recipe | CHRISTMAS DAY Country Style FRESH Ham | Homemade Bourbon Maple Glaze
This Country Style ham recipe is perfect on any Christmas day. Whether Ray's blue mountain cured country ham or a grocery purchased spiral ham, you pair it with my Bourbon maple glaze, for an unforgettable experience.
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Ray's Country Ham
✅✅SHOW NOTES✅✅
12 BBQ Sauce Basting Mops
304 SS Injector
1/8 cup Bourbon
3/4 can Pineapple Juice
1/8 - 1/4 cup Black Cherry Soda
1/4-1/2 cup Brown Sugar
Splash Honey
Splash Maple Syrup
Cook down to thicken.
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