For some people, country ham is an acquired taste. When buying a city ham, you’ll most likely encounter one of three different water content categories: ham with natural juices, ham with water added, and ham and water products. the perfect dish to get you through the holidays, Things People Only Say Around the Holidays. trailer << /Size 48 /Info 10 0 R /Root 13 0 R /Prev 1371713 /ID[<475d57fa0be8a3d3a95b7683c2ab8938><04faef40fcff679964513fcea72c4f35>] >> startxref 0 %%EOF 13 0 obj << /Type /Catalog /Pages 9 0 R /Metadata 11 0 R /AcroForm 14 0 R >> endobj 14 0 obj << /Fields [ ] /DR << /Font << /ZaDb 6 0 R /Helv 7 0 R >> /Encoding << /PDFDocEncoding 8 0 R >> >> /DA (/Helv 0 Tf 0 g ) >> endobj 46 0 obj << /S 50 /V 152 /Filter /FlateDecode /Length 47 0 R >> stream Aging draws out the moisture which yields a firmer, more flavorful taste treat. For the cherry-chipotle glaze recipe, click here. Since Col. Newsom's Kentucky Country Ham is cured and aged under federal inspection, your favorite supermarket or butcher may slice it for you. “Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke. 0000014210 00000 n 0000007792 00000 n 0000003682 00000 n If it's too dry, the meat is ruined. Cook your ham in a 350-degree oven. 0000737706 00000 n In order to label a country ham there must be eighteen percent shrink from green weight during curing and aging, and have not less than four percent salt. H��V�r�6���U6�UFFRv7N9�٤�;Y9YȌ. Johnston County Hams Whole Bone-in Country Ham Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. I grew up with Missouri country ham on special occasions from some farmer the family knew who cured and sold hams. 0000018275 00000 n The butt end contains more meat than the shank (which tends to be a little bit fattier) but can be more difficult to carve because it contains both the hip and pelvic bone, as opposed to just the shank bone. Water added … Technically a processed meat, "ham" may refer to a product which has been through mechanical reforming. A profound perfume. Boneless hams have had the bone removed, usually along with some of the fat, and are easier to carve. 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And as an added perk, you can use the hambone in soups and stews after your ham dinner has ended. Together, Attic and Ionic are the primary influences on Modern Greek Origin and range. Attic Greek is sometimes included in the Ionic dialect.

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