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Corned Ham

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    Corned Ham

    I found an NYT article on corned hams (https://www.nytimes.com/2020/04/07/d...orned-ham.html sorry, probably behind a paywall) and I'd never heard of them before. I've got a couple of large pork shoulders in my freezer and may have to try one of these. Anyone else ever made one?
    https://www.tasteofsouthern.com/corned-ham-recipe/

    #2
    Looks interesting and fun pkadare . No cure used? Be sure to keep us in the loop if you do this.

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      #3
      I have done this. It is like a salty pork roast. I did it because my wife was pregnant and didn't want to consume the cure. I smoked mine though because... Well I like smoked meat!! It has a different texture than ham but is very good.

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      • Troutman
        Troutman commented
        Editing a comment
        Would that be considered pastrami ham ??

      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        Well kind of I guess๐Ÿ˜ƒ๐Ÿ˜ƒ I called it grey ham since the color was not your typical pink from the cure and the texture was a bit more stringy like a pork roast.. but it was still very good

      • pkadare
        pkadare commented
        Editing a comment
        If I do this, and I may not since I just remembered that our overflow fridge in the basement gave up the ghost last summer, I'd smoke as well.

      #4
      Corned ham is still popular in Southern Maryland and parts of Eastern North Carolina. Chef Bill Smith is famous for his corned hams so I did a search on his name. Here is an article that describes the process. In Southern Maryland it is really about the stuffing put in the ham so a search for stuffed ham should give more info on that. https://www.ourstate.com/corned-ham/
      and https://deepsouthmag.com/2014/12/04/...hs-corned-ham/
      Last edited by Donw; April 13, 2020, 06:34 AM. Reason: Added another site

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