Everyone has their own special memory of the perfect ham. And if it’s a country ham, you’re one of the fortunate ones. Made popular in the South, the Smithfield Country Ham goes through a curing and drying process that gives it a distinctive, succulent flavor. If you haven’t cooked one before, or are ready to try it again, watch below and learn how easy it is to prepare. There are two cooking methods, so see what works for you. Then enjoy the hand-carved goodness.
Wash ham thoroughly in warm water. Use a stiff brush to remove surface mold if present. This mold is in no way injurious. Aged hams, like aged cheeses, mold in the process. To reduce saltiness, soak ham in cold water for 12-24 hours prior to cooking. Changing the water about every four hours during soaking will aid in drawing salt from the ham. If a milder salt flavor is desired, soak ham for 36 hours. Cook your ham using the water or oven cooking instructions listed below.
Water Cooking (preferred method):
Suggestions for Carving:
Use a very sharp knife and cut very thin slices. With ham on platter, fat side up, begin slicing about two inches from hock or small end. Make first cut straight through to the bone. Slant the knife for each succeeding cut. Decrease slant as slices become larger.