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
How to Cook Country Ham
cooking country ham
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
#LeGourmetTV #GlenAndFriendsCooking #WholeHog
Cooking Country Ham in a Skillet
Harper's Country Hams shows you how to cook country ham in a skillet. Brian Harper also shows you how to fry country ham in a skillet with water, as well as how to fry country ham in cola.
How To Cook Virginia Country Ham - Oven Method
Chef John Gonzales from A Chef's Kitchen in downtown Williamsburg, Virginia demonstrates how to bake a Virginia Country Ham.
Here's a genuine Virginia country ham par excellence...a traditional favorite of true country ham lovers. This Grand Champion Virginia Ham is specially selected and carefully trimmed. Then, it's dry salt-cured and slow-smoked over a smoldering hickory fire and aged 4 to 6 months. The result: Rich mahogany color and country ham flavor that's won multiple Blue Ribbons at the Virginia State Fair.
How to cook a Whole Country Ham
There is nothing quite like a country ham from Hobe’s Country Ham. If you are a fan of our hams, you want to make cooking and eating your purchase a memorable experience every time. To make sure this happens, we’ve got you a step-by-step how-to video for baking a whole country ham.
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!
Join our Facebook group!:
Instagram:
TikTok @tg_appalachianways
Contact us: Hello@thelawsonfarm.com
Write us: P.O. Box 138 Lawsonville, NC 27022
#countryham #saltcured #oldfashioned