 Baked country ham | |
| Type | Meat |
|---|---|
| Course | Main course |
| Place of origin | Virginia, United States |
| Similar dishes | Jinhua ham |
Country ham is a variety of heavily salted ham preserved by curing and often but not always by smoking, associated with the cuisine of the Southern United States.[1]
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How to Cure a Country Ham
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Transcription
Production
Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and Virginia. They are then aged for several months to 3 years, depending on the fat content of the meat.[2]
See also
- List of dried foods
- List of hams
- List of smoked foods
- Smithfield ham, a type of country ham.
References
- ^ Nosowitz, Dan (December 24, 2016). "Check Out These Sick Hams From Around The World". Modern Farmer. Retrieved May 22, 2017.
- ^ Kaminsky, Peter. (2005). Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. Hyperion. 304 p. ISBN 1-4013-0036-7
Further reading
- Megan E. Edwards. "Virginia Ham: The Local and Global of Colonial Foodways". Food and Foodways 19 (Jan. 2011). pp. 56–73.
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This page was last edited on 1 December 2023, at 16:57