sugar cured country ham

My average full ham (cured) is about 17 lbs. Two full cured hams and 2 cured shoulder (Picnic) hams each pig, twice a year. Use the Help Forum for that. They hang for at least six months so no rush. • 1 pt. For best results use a meat thermometer with the tip of the probe in the center of the ham, not touching the bone. You can contact the sales team for more info. You’re likely to get a bigger cut so I set the recipe at 25 lbs. Whether served as an entreé or as an appetizer, this ham will always become the main attraction. I hang mine in the smoke house and give them a few hours of smoke about once a month. 3. Get a fresh ham (the cut of pork) nicely trimmed up. Adjust the following recipe to the weight of your ham and do your arithmetic carefully. One Picnic goes to Andrew. If you are looking for authentic sugar cured and aged country hams, you are at the right place. We offer a variety of sizes and packaging; all are vacuum sealed in heavy materials except for the unsliced whole hams. Wrap in two layers of brown paper, more string. COARSE salt - never the table variety = 1 ¼ Tbs. Spread glaze of your choice over the ham and lightly brown in a 375ºF oven. Read more For a 25 pound ham mix: • 1 pt. The wild pigs I shoot are modest in size and have less fat compared to the ones you’ll buy. “Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke. (It’s one of the ways we kept meat edible before refrigeration came around.) Broadbent's The ideal biscuit ham--not too dry, not too moist--ready for serving. A Sugargrove Ham can be prepared and served by a variety of methods to suit the occasion. Each ham has our special sugar cure, applied by hand, to each ham. 4. From the farm to the ham house, which is located in the Brushy Mountains of North Carolina, great care is taken in selecting the choice hams and ingredients that make up our authentic brown sugar cure. I have done maybe 30 hams this way and never lost one. Wrap in two layers of cheese cloth and bind it around and about with string to hold the mix close to the meat. • 4 Tbs. You got to pay your dues. 1. Smoke them if you like. We'll do the rest. It will enhance many American, Spanish, French and Italian dishes. 5. One Picnic goes to Andrew. If you are a restauranteur that would like a refreshing new vendor, give us a call at 828) 632-2034. : 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.Both SUCK. Stuff the remaining handful into the hock end and bandage it on. I hang mine in the old smoke shed and give it a bit of smoke now and then. Rub the ham with the mix and rub and rub until your hand is hot and the ham has taken in all that it will. They remain through Mother Nature's seasons to develop the wonderfuly distinctive flavor of a slowly cured and aged Sugargrove Sugar Cured Country Ham. With our Sugargrove Sugar Cured Country Ham, Sugar Grove Ham Co. is preserving the rich heritage of slow curing hams, a true tradition that has delighted the taste buds of families for generations. Every ham is cured, individually, on our homemade wooden racks. It’s all by weight so go for it. You are in for a real treat! A really great way to bring out the natural flavor of Sugargrove Country Ham is to put it on a grill. Remove the netting and kraft paper. Bacon Etzler Country Bacon has a unique flavor that compliments many side dishes such as green beans, yellow-eyed beans, pintos, and tastes great with gravy and biscuits! This recipe works. Your garage is a good place for this. Then wash the ham under running tap water using a stiff bristle brush. 2. Weigh it. Mold is normally found on any slow cured and aged ham. Post a link to another recipe or group by pasting the url into the box where you want it to show up. A Sugargrove Ham is an excellent choice for any "Prosciutto" recipe. You’re likely to get a bigger cut so I set the recipe at 25 lbs. An old pillow case works fine for this. Ham, generally, is the cured hind leg of a pig, and will comprise a cut somewhere between the shank (the ankle) and the rump. Fortunately, you could/can buy a pig and cured ham is a no brainer. No idea what to search for? (just over 11 kg.). ground red pepper = 1 pinch per pound. You may say, “it will spoil”. Etzler Country Hams are cured with a sugar/salt mixture using a recipe from our family's heritage. You may say, “it will spoil”. Wham, bam, thank you mam and here’s your ham. For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper We take pride in our process and all of our products. 3.9 out of 5 stars7. It is. Wham, bam, thank you mam and here’s your ham. Drop it hock-down into a cloth bag and tie tightly. - Whole Bone-in Country Ham - Blue Ridge Mountain Cured. Smoke them if you like. We are a wholesale distributor that can offer our top-of-the-line products, including meats to the general public. Start browsing till you find something. Let’s get to it. • 1/2 c. dark brown, or raw sugar - no more = 1 tsp. No thanks. Remove ham and place with the skin side up in a covered roaster or cooking bag, with 1 to 2 inches of water.

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