When the kids were growing up we would usually cure a few country hams each year using the techniques my dad and grandfather taught me. We skipped the past several years but decided to do one for this year. Since it is just Kathy and I at home I mainly cut biscuit slices. Yesterday I deboned and sectioned the ham. Today was slicing and packaging day which Kathy caught a few photos of.
I use a bone saw to create seasoning bones for other dishes
One deboned section
on the slicer
Package these up and then move on to the other section.
While I was taught box curing I do bag curing now because it is easier and takes less space. I’m not sure if the above cover that but if they don’t I think https://extension.missouri.edu/publications/g2526 mentions that method.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
This year we hung two country hams.. With the big family gathering happening this year early I processed the hams a month earlier than normal. One I cut the same as above but the second one I took to a local processing plant and they graciously sliced the entire ham into full bone in slices and it only cost me a few full slices for his breakfast. These are a few of the packages. Each contains 2 full bone in slices which we folded over to fit in smaller bags.
Oh wow, somehow I missed this thread earlier. I grew up in East Tenn, and never had a clue people didn't know "country ham" until I left for college. I love it, but can barely find it. My mom used to bootleg it to me, but she died and that went down the drain (she also bootlegged country sausage to my SIL, at the various Navy bases my brother took her to. Self rising cornmeal also.) You haven't lived until you've seen an elderly, five foot tall lady, dragging a carryon full of frozen sausage and cornmeal through TSA security. When I was living in Maine, many years ago, she shipped me a whole country ham for Christmas one year. I took to a local butcher, and asked to have them slice thin. When I went to pick up, they looked at me funny, and the butcher said "I'm sorry, we don't know what is wrong, but this ham is bad. You probably don't want it. It's all hard and dried up, we've never had one like this." I looked at it, whooped, told him it's exactly what I wanted, and hauled it out the door. They acted like I had three heads, but I left them some to try (if they dared) and they called me later to say they had tried it, researched it, and loved it. Here, I can get it in the supermarket sometimes, in packages of one or two slices, and forget finding a hock, smoked or not. The last thing I need is another project, but putting this on my list.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Yes, this is it. I rewatch this video every year just before starting in case I forget something. VTech and Missouri had some videos out in the past which were good but they can harder to find nowadays.
Comment