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 Clifty Farm Country Ham Center Slices
Wondering how to cook Clifty Farm Country Ham Slices? Let us show you! Remember the recipe always begins with Clifty Farm Country Ham. Visit our website for additional cooking instructions & recipe ideas.
How to Bake a Country Ham HD 1080p
A 3-Minute Step-by-Step process for baking a Rays 16 lb. Whole Bone-in Country Ham. Plan ahead for the essential 24 to 36 hours of soaking required to remove the salty crust of the ham's cure. Adapt the process to personal cooking experience and preferences for glaze and decorations. However, a sweet glaze is an important ingredient for balancing the salty and robust flavor of an authentically cured Country Ham. Ray Jr.
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
HOW TO CURE COUNTRY HAM THE OLD TIME APPALACHIAN WAY..WITH A MODERN TWIST!
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Today we'll remove the salt cured preserved hams from our salt box and show you how we pepper them down, smoke them and prepare them for hanging in the smoke house for curing out. They'll hang there for 12 to 18 months and become Virginia Hams...Country Hams...an Appalachian Tradition
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What do I do with my Kentucky country ham?
Country ham is like no other. This Kentucky heritage food can provide a tasty addition to your meal any time of the day. Learn how to clean, plan, prepare, and preserve a whole Kentucky country ham and ham slices with UK Meats specialist Dr. Gregg Rentfrow and FCS Extension Agent Kathy Byrnes.
Check out our Plate It Up ham recipes:
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How To Cook Virginia Country Ham - Simmer in Water Method
Chef John Gonzales from A Chef's Kitchen in downtown Williamsburg, Virginia demonstrates how to cook a Virginia Country Ham using the Simmer in Water Method.
More on Uncooked Edwards Virginia 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.
Now, you can serve authentic Virginia country ham to your family and guests, too. Comes packed in an old-fashioned burlap bag, perfect for gift-giving. Wooden gift box optional.