What is the best way to cook a ham from Smithfield?
Good home-cured hams could be found in every colony, but they were considered to be among the best in Virginia.There is a law that says genuine hams must be cured, smoked and aged within the city limits.George Washington's favorite beverage was Madeira, but it was boycotted because of British taxation.
San Francisco has it right, but I prefer to slice off the skin while it is still warm.Remember to slice very thinly.The people who thought this was too salty got the wrong ham.I usually soak for 36 hours.A large cooler is ideal for this purpose.I have a history and soon a step-by-step at tommyskitchen.com for those that want to learn more.If you want it easy, just buy a pre-cooked one.The cooked slices are the perfect introduction to smithfield ham.cheers!
This is a recipe we love.Even though it was on the Thanksgiving menu, I'm making it again this weekend.It is a nice change from the typical baked ham to have the madiera impart a wonderful flavor.honey, mustard, oj, etc.
If you are going to bake a country ham, you should know how to cook it.The cook in Houston may have ordered ham which would have been the cause of the disaster.If you want an uncooked country ham, soak it for 48 hours.Put ham in a pot and bring it to a boil.For a total of 3, repeat this step 2 more times.Bring the water to barely a boil and cover the ham with cold water.You want to cook the ham in the water at a temperature of 180 degrees.For 4 hours, do this.It's a good idea to taste ham.If it's too salty, continue to cook for another hour or two.The ham is supposed to be salty but if you don't prepare it right it will be too salty to eat.Allow ham to cool in the liquid.If you are going to bake the next day, cover it with foil and refridgerate.The oven should be set to 350.The skin leaves 1/2 inch of fat.You can either follow the Madeira recipe or bake for an hour.For 30 minutes, bake with brown sugar.
Wanting to cook a ham for Christmas, I surfed online.I didn't realize that the country ham I ordered was essentially prosciutto.I can't say that soaking in 8 changes of water did anything to reduce the saltiness.Good for a Sunday buffet, if you can slice it thinly enough, but not the ham you want for the holiday dinner.A disaster is what it is.
I believe the Arizonian's had the wrong ham.I prepared a ready to cook ham.It was a great alternative to our ham.I think they used the country ham and didn't give it a 12 hour soak and scrubbing.
The Arizona dog was lucky.Either you like or you don't.I soak for at least 24 hours, but the basting with Madeirs improves both taste and appearance.
This was the last christmas I made.It was expensive, dry and salty.Most of it should be fed to the dogs.