Country Ham


 
B

Brian Trommater

TVWBB Super Fan
I tried posting this under the recipe wanted section but for some reason I could not get the new discussion to come up there so forgive me for being off topic.

I was wanting to get a good ham. I bought a Smithfield country ham with out knowing what I was getting. After getting it home and reading about it I realized this is not what I wanted but since they probably would not take it back I will have to deal with it. From what I can gather I need to soak it for a couple of days and cook it in water. Trying to find a vessel big enough to fit and keep it under water is going to be a chore. I do have an old thin cheap aluminum pot that if I cut part of ham off might work. Anybody every done one of these?
 
I think a regular pyrex backing dish or as they mention a large roasting pan would be fine. Just pulled up the directions to cook it in the oven and it looks like you only need to use 5 cups of water. You will not be fully summerging the ham when you cook it. Maybe I read the direction wrong but here is a link so others might be able to give better advise. http://www.smithfieldfarms.com...recipes.html#Country
 
No, IMO, the above is not correct. I've cooked many a country ham and watched my mom cook 'em for many years before that, and they need to be all-but submerged, otherwise the meat will be very tough. I have heard of people using the technique in the link above--essentially enclosing the ham in foil with water added--but can't personally attest to it. It seems like a way of getting around not having a pan big enough. (And for the record, I do the "top of stove" method above, but do it in the oven.)

As to pans, if what you have is too small (and if it's close, don't hesitate to cut off a few inches of the hock so it will fit. I often have to do that. Use the hock to flavor up a mess of beans), I'd suggest looking for one of those cheap(ish) black "spacklewear". They're not as easy to find as they used to be, but at this time of year, you might get lucky.

And finally, 24 hours of soaking is plenty, esp. if you change the water a time or two. But I don't guess more would hurt, although again, I've never soaked one that long.

Good luck--I love Smithfield ham. I've got one hanging in the garage for the holidays.

(Eta: I'd offer to buy it off you, but the shipping would probably be brutal. But I've got a brother in Plano who would probably take it off your hands if you decide you don't want to deal with it. But you should go for it!)
 
I Am going to try it. Just wanted to make sure I did it right. Guess Im going to have to make red eye gravy now. I think the pan I have will work if I dont burn the bottom out.
 
Good man!

However, depending on how you cook it, you may not have the drippings for red eye gravy. If you do a whole ham submerged (my recommendation), you're essentially parboiling it, so there won't be any drippings, just some (a lot) of fat in the water. Slice very thin and serve.

OTOH, if you slice the ham (preferably uncooked) somewhat thicker and then pan fry the slices, you'll have some good drippings and some nice brown bits on the bottom of the pan for your gravy.
 
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