Yankees just cannot appreciate country ham!

Many moons ago, my husband and I prepared a melt-in-your-mouth country ham. He made the mistake of extolling its virtues to his Southern belle secretary. Every year hence, she has bestowed a country ham upon us as a loving, generous Christmas gift. Well..if the definition of eternity is two people and a ham. The definition of eternity in hell is two people and a country ham!
Seizing the opportunity to unload some of it at the Super Bowl party to which we've been invited, I began the laborious prep. First, scrub a cooler with bleach and water (and as I am a germophobe,do it again) then, wielding a new wire grill brush, tackle the humongous moldy beast. Yes, I said "moldy"..they are covered in mold from hanging in dry storage. Soak said beast in the (very) clean cooler, drain and soak repeatedly over a period of two days. Today, I cooked it according to Alton Brown's recipe with Dr. Pepper (ugh) for a whopping 4.5 hours. At dinner, even with the honey mustard sauce I prepared on the side, we agreed, "This ain't worth it". And it's not! It is still too salty..and just not worth the effort.
So what do our Johnny Rebs see in this salt lick?? I just don't get it. Maybe I'm too far from the Mason-Dixon line...your thoughts?

JB

I sympathize with your situation -- but I wonder if you know that it is supposed to be hard and salty, even if you do everything exactly right?

My grandmother would cut little paper thin slices and make "ham biscuits" -- of course if you serve it properly the ham will last even longer.

At any rate -- think about Prosciutto, that is a similar kind of ham (but less salty) and to cut it right you pretty much need a slicer.

I'm no big expert on what to do with country ham but I did grow up eating the stuff.

This Yankee has prepared and enjoyed them many times. The key as Frank points out is to slice it in very thin small pieces. It lasts a long time that way too. We soak it too, but don't eschew the Dr Pepper.

Country ham biscuits are great, and country ham itself - especially Smithfield ham - is truly a gift from the gods, and as such is beyond the ability of most yankees to appreciate.

Robert, I grew up in SE Virginia not far from Smithfield and I grew up thinking that "Smithfield" and "ham" were nearly synonymous.

They feed those pigs peanuts, and it produces a fabulous quality product. I think it is similar to the areas of Spain where the pigs are fed on acorns -- except that the Spanish stuff is MUCH more expensive.

Right..forget the comparison to "regular" ham and think Proscuitto and Jamom Iberico. Tissue thin slices with melon, on toasted slices of brioche, or just to pop into the mouth.

Best
Rogov

That explains it. I'm not particularly fond of prosciutto either!

Many moons ago, my husband and I prepared a melt-in-your-mouth country ham. He made the mistake of extolling its virtues to his Southern belle secretary. Every year hence, she has bestowed a country ham upon us as a loving, generous Christmas gift. Well..if the definition of eternity is two people and a ham. The definition of eternity in hell is two people and a country ham!
Seizing the opportunity to unload some of it at the Super Bowl party to which we've been invited, I began the laborious prep. First, scrub a cooler with bleach and water (and as I am a germophobe,do it again) then, wielding a new wire grill brush, tackle the humongous moldy beast. Yes, I said "moldy"..they are covered in mold from hanging in dry storage. Soak said beast in the (very) clean cooler, drain and soak repeatedly over a period of two days. Today, I cooked it according to Alton Brown's recipe with Dr. Pepper (ugh) for a whopping 4.5 hours. At dinner, even with the honey mustard sauce I prepared on the side, we agreed, "This ain't worth it". And it's not! It is still too salty..and just not worth the effort.
So what do our Johnny Rebs see in this salt lick?? I just don't get it. Maybe I'm too far from the Mason-Dixon line...your thoughts?

JB

Here is what I would do. Call the secretary, (with your husband's knowledge and approval) or ask him to do this...and tell her that you have truly enjoyed the country ham but that you have run out of ways in which to use it up in a timely manner, and besides that issue, you want to cut back on the amount of salt in your diet. Tell her again, you have appreciated the gesture. Perhaps she will ask for suggestions, so be ready for that. My guess is that she will be glad to be off the hook of buying a ham each year.

Very good advice, Karen. You sound just like my weight watcher leader.

Better advice: have the secretary send the ham to me.

Now that I've had a few days to live with this ham, I'm rethinking my position on it. Carl, Frank, and Rogov were correct: it must be thin sliced. Our first mistake was to eat a regular slice, as one would any baked ham, right out of the oven. I have seen it served that way in restaurants, usually as a breakfast entree. I have concluded that thin and COLD is the better way.

My next 'ah ha' moment came with this:

Robert, I grew up in SE Virginia not far from Smithfield and I grew up thinking that "Smithfield" and "ham" were nearly synonymous.

They feed those pigs peanuts, and it produces a fabulous quality product. I think it is similar to the areas of Spain where the pigs are fed on acorns -- except that the Spanish stuff is MUCH more expensive.

I believe the pig that started all this was from Smithfield! The country hams that arrive as Christmas gifts, are not. Therein lies the rub! However, even a whole Smithfield and two people is just one ham too many.

As for Karen and Larry's suggestions...well you know how those Southeners get what they want with a little "Sugah" and "Bless your heart"? The secretary knows she'll get a sizeable piece of the prize every year: "Are you two sure you can't eat all that? Why bless your heart...thank you Sugah".


JB

PS. Robert, you didn't think we yankees knew that code, did you, Sugar?

JB

PS. Robert, you didn't think we yankees knew that code, did you, Sugar?

Obviously you've been coached, Sugah!
Back on the hams: My Dad was fond of the whole country hams available from the Cracker Barrell restaurants.