Bring water to slow SIMMER (not boil) and maintain for 20-25 minutes per pound (e.g., approximately 5 hours for 12 lb. PROTIP: It's probably not a good idea to give a lot of salt to an old animal. PROTIP: We have animals, shower stalls are GREAT for keeping animal tongues out of the water. The rest, I take to my local butcher and have him slice it into sandwich meat. Cover the frying pan. There will still be discoloration/mold left but, again, IT WON'T HURT YOU. Animals also go nuts for the skin/fat scraps (and then drink gallons of water). We appreciate your understanding!***. Storage container WITH LIDS work too. You can't tease us like that and leave us hanging. I don't bother because, it won't hurt you and it all goes away in the soak and cooking. Norfolk, VA 23505. IF you want to pretty-up your ham, just take a clean scrub brush and water and scrub/rinse the mold. If you soak your ham, be sure to change water before cooking. We are now out of said plum butter and I have been informed I have to make more. Soooooo, what's your recipe? I used a cast iron dutch to cook it up and left it in a bit to long so the plum butter was more like plum mud. Tip While the ham is ready to eat, it may have been exposed to bacteria while immersed in water so, cooking it at this point is important. Store by hanging in cool, dry place. Place refrigerated glaze packet under warm tap water 1 minute or until glaze is softened. Mold on skin of an aged ham is natural and harmless. 21 hours ago Both SUCK. Frying tends to intensify the flavor of aged ham. B) Let the ham soak right up until you are ready to cook. The mold is harmless but to the un-ham-educated, it looks like the meat is ruined. Pour 5 cups of water over ham, place lid firmly on pan and place in pre-heated oven at 500 degrees Fahrenheit. Cut off corner of packet and apply glaze evenly over ham surface. Bake at 300 degrees Fahrenheit for about 30 minutes, or until lightly browned. Allow to sit 5 to 10 minutes while glaze melts into … For the people who want to do it right, read on... 3) A roasting pot (large enough to fit your ham). Mine typically are at 170F after 8 hours. When fully cooked, remove ham from pan and, while still warm, remove skin and trim fat to 1/4” thickness. If stored longer, ham will continue to dry and become more intensely flavored. Longer soaking results in less saltiness. Wrap in heavy duty aluminum foil, forming a vessel with the bottom layer. Granddad put them in the cuts to hold them and that works great. Not the tub itself but, it's convenient for dealing with a large heavy water filled container both filling and changing water. Reply Change your soaking water often (we recommend every 4 … DO NOT OPEN OVEN. - Cover the ham, with the glaze and add the cloves on top. 4 years ago. If you have dogs, give them the bones. How to Cook Genuine Smithfield and Country Hams (Uncooked) Oven-Cooking. Remove ham from oven. The longer you soak and the more times you change the water, the less salty it will be. For the impatient: Seal the soaked ham completely in foil and bake at 225F for 8 hours. Californians are funny like that). When preparing an uncooked country ham, it must be washed and soaked before cooking, since these hams are dry salt cured. Please review our Returns, Refunds, and Shipping Policy here. ( My uncle sent a Virginia ham back to his family in California once and they saw the mold and threw away a $60 perfectly good ham. Now that your ham has cooked (AND IS ABOVE 140F inside), it's time to finish it off. 21 hours ago These instructions will probably work for those but, I haven't tried. Boiled ham is just nasty. The ham is now cooked. Just let it slow cook, we usually go to bed and let it cook over night. WHERE TO GET THE HAM - I moved away from Virginia and now finding the ham is near impossible so I have started just ordering ones online. To skillet drippings, add ¾ cup water or water/coffee mixture. Remember me I soaked it in a [new] kitchen trash can (10 gal) for 25hrs and I did one water change. Baking (alternate cooking method) Both SUCK. Place the ham in the oven and heat for roughly 12 to 15 minutes per pound. 217 East Little Creek Road Sounds great. Remove all packaging from the ham and place it in a roasting pan or baking dish on its side. Put only enough vinegar to make it a really thick soup. Some people use buckets (as shown in the picture). Cut UNCOOKED ham into slices no more than 1/8” thick, wash and trim off skin. PLEASE NOTE: These hams have been dry cured with SALT and must be sliced paper thin to enjoy the full country flavor. Add water as needed to keep ham covered. Aged 3-6 months, your Smithfield country ham requires no refrigeration prior to cooking. For Christmas, I'll try 3 water changes and a day and half soak and let everyone know. It may be called "Salt-Cured Ham", "Smithfield Ham", "Bone-In Smoked Ham", whatever. Smithfield is the big name but, in Virginia, there's plenty of others. C) After the 8 hours (-ish), pull it out and stick a thermometer into the center of the fattest part of the ham. I soak my hams for 24 hours and change the water about twice (I like a salty ham). A whole ham will usually run you about $50-70 depending on weight (which sounds like a lot until you realise how much meat you are getting). I like Felts (out of Ivor, Virginia). Instructions for cooking country hams are usually two ways: Bake at 500F for 15 minutes, let sit for 2hours, bake at 500F for 15 minutes and let sit for 6 hours.-or-Boil the ham on the stove. I put two layers of foil on it to seal it better. You are trying to keep the moisture in so the tighter the seal, the better. We tried it as a ham glaze one day and it gave the ham skin an nice sweet flavor. There's TONS of recipes but I use Granddad Council's nice and easy recipe - brown sugar, apple vinegar and whole cloves. Boiled ham is just nasty. - Mix some brown sugar and apple vinegar. C) Place the ham in the roasting pot. I'll make sure to pass it along to friends who might actually use it. B) Go away for 8hours-ish. 6) Meat thermometer (digital ones are the best and are cheap). Salt cured hams are packed in salt/brine and left "out in the open" for 6 months or more. This year, the ham was a bit too salty. This year I ordered from Feridies and was very happy with them, (http://www.feridies.com/product/Unooked-Country-Virginia-Ham). Cook slices over medium heat until slightly browned. We eat for months on one ham. If it's not 140F, re-seal the foil and cook more (and QUIT OPENING THE OVEN DOOR! Remove by washing with hot water and stiff brush. Country Hams should be soaked 12-24 hours. 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