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Country ham 101: Learn what country ham is, what it tastes like, and how to use it. Plus, learn where to buy and how to store country ham.
Country Hams are the quintessential dish of The South. Salt-cured by hand and smoked with natural hickory wood, these country hams are aged to a rich mahogany color.
Enjoy the world famous best country ham from Smithfield Marketplace - aged, smoked and dry cured with salt. Shop now & receive free standard shipping on all orders!
Country hams are the traditional hams that date back to the days before refrigeration. These cured hams are soaked in a saltwater brine and smoked to preserve them. Today, processes may vary but essentially this ham is salty and dry. Now, this might sound like a bad thing but really it isn't. A country ham, properly prepared is a delicious treat.
Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty...
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.
Smithfield Olde World Cure Country Hams are smoked and dry salt cured like the Genuine Smithfield, but only aged for 3-6 months - a process used by the Indians and Colonial Virginia settlers. The result is a more subtle, milder flavor that still retains our distinctive country-cure taste.
Welcome to Edwards Virginia Smokehouse! To us, a country ham is synonymous with family tradition. It's the flavor of dry-cured, hickory-smoked country ham that brings you to come back time and time again.
Country ham refers to a specific way of preserving and flavoring pork from the hind leg of a pig. Key steps include Dry curing – Rubbing salt, nitrites and sometimes sugar or spices into the raw meat.