With the proper mix of sugar spices temperature and patience you can cure your own country ham. The sugar must be used in an amount sufficient to affect the flavor and or appearance of the finished ham product. A southern favorite these hams are dry cured meaning they re rubbed with salt and seasonings smoked then aged anywhere from 4 months to 3 years. Sold fully cooked city ham only needs to be warmed up before it is eaten though you can certainly also eat it cold although many people apply a simple sugar or honey glaze before. Country ham is a variety of heavily salted ham preserved by curing and smoking associated with the cuisine of the southern united states.

A country ham is a far cry from a city ham. While country ham is similar to a prosciutto there are a few key differences which provide a different flavor. Often we have customers ask if the country ham can be thinly sliced and used a prosciutto. A ham that is wet or dry cured where sugar is at least of the sweetening ingredient used in the curing mix. Used as a method of preservation from before widespread refrigeration country ham is packed in a mixture of salts sugar and spices and allowed to cure for a long period of time sometimes months and often smoked afterwards.

Country ham and prosciutto both are dry cured range in color from pink to a mahogany color. Buying the right one can be the difference between needing to soak it for several days and being able to pop it right in the oven. The combination of the chemical brine and the cooking kills bacteria and turns a fresh ham into a cured one. Let s discuss the elements that provide each ham their own unique flavor. Country ham broadbent s most popular ham is our.

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Cured ham is made by injecting a fresh ham with a brine of salt sugar sodium nitrate sodium erythorbate sodium phosphate potassium chloride water and or flavorings. Hams can be ready to eat or not. Salty and chewy the intensely flavored meat is usually served with biscuits or incorporated into casseroles and salads. Usually the color of a cured ham is a deep rose color or pink. A certified meat scientist will show yo.

Country ham has a deep rich and intensely salty flavor that is dry cured over a long period. City hams are cured in a solution of salt water preservatives and various sweet or savory flavors and usually are smoked over hardwoods like maple or hickory for a well rounded smoky flavor. Prosciutto has become an increasingly popular style of meat. Country ham has a deep rich and intensely salty flavor that is dry cured over a long period. Cured ham is made by injecting a fresh ham with a brine of salt sugar sodium nitrate sodium erythorbate sodium phosphate potassium chloride water and or flavorings.

Prosciutto has become an increasingly popular style of meat. Country ham and prosciutto both are dry cured range in color from pink to a mahogany color. A country ham is a far cry from a city ham. With the proper mix of sugar spices temperature and patience you can cure your own country ham.