Country cured ham is more than just a centerpiece for a holiday meal; it is a storied tradition rooted in the preservation methods of the American South. Unlike its counterpart, the “city ham,” which is wet-cured and sold ready-to-eat, a country ham is dry-cured with salt, sugar, and spices, and often smoked and aged for months. This process results in a deep, mahogany color and an intense, salty flavor profile that requires specific preparation techniques to master. If you have acquired one of these salt-cured treasures, understanding the nuances of rehydration and slow cooking is essential to transforming it into a gourmet delicacy.
Understanding the Nature of Country Cured Ham
Before you even turn on the oven, it is vital to understand what makes a country ham unique. These hams are shelf-stable and can often be found hanging in cloth bags at room temperature in specialty markets. The curing process involves rubbing the raw ham with a dry mixture and allowing it to lose about 20% of its moisture. This concentration of flavors is what gives the meat its signature “funk” and chewy texture.
Because of this high salt concentration, you cannot simply toss a country ham into the oven like a standard supermarket ham. If you do, the result will be nearly inedible due to the saltiness and a texture that resembles leather. Preparation is a multi-day commitment that pays off in a complex, savory experience that no other meat can replicate.
The Essential Step of Soaking and Cleaning
The most critical phase of cooking a country ham happens before the heat is ever applied. You must rehydrate the meat and leach out the excess salt. This process typically takes between 24 and 48 hours depending on the size of the ham and your personal preference for saltiness.
Start by placing the ham in a large container—a clean plastic cooler or a very large stockpot works well. Submerge the ham completely in cold water. You should change this water every 8 to 12 hours. For a milder flavor, aim for the full 48-hour soak. If you prefer the traditional, sharp saltiness that country ham is known for, 24 hours may suffice.
While the ham is soaking, you will notice a mold on the exterior. Do not be alarmed; this is a natural byproduct of the long aging process and is perfectly safe. Once the soaking is complete, take a stiff-bristled kitchen brush and scrub the ham under cool running water to remove any surface mold, pepper, or excess cure.
Choosing Your Cooking Method
There are two primary ways to cook a whole country ham: simmering on the stovetop or roasting in the oven. Both methods aim to achieve a tender internal texture without drying out the lean meat.
The Traditional Simmering Method
Many Southern cooks swear by simmering as the best way to ensure the ham remains moist. To do this, place the cleaned ham in a large boiling tub or ham boiler. Cover it with fresh water. Some traditionalists like to add a cup of vinegar, a handful of cloves, or even a quart of apple cider to the water to balance the salt.
Bring the water to a very gentle simmer—not a rolling boil. You want to maintain a steady temperature where the water barely ripples. Cook the ham for approximately 20 minutes per pound. Use a meat thermometer to check the internal temperature; you are looking for 160 degrees Fahrenheit. Once it reaches this point, turn off the heat and allow the ham to remain in the liquid for another hour to finish cooking gently.
The Slow Roasting Method
If you prefer to bake your ham, you must use a method that traps moisture. A common technique is to wrap the soaked and cleaned ham tightly in heavy-duty aluminum foil or place it in a specialized roasting bag.
Preheat your oven to 325 degrees Fahrenheit. Place the ham, fat side up, in a roasting pan. Add two cups of water or apple juice to the bottom of the pan to create a steam-filled environment. Bake the ham until it reaches an internal temperature of 160 degrees Fahrenheit. This usually takes about 18 to 22 minutes per pound.
Trimming and Glazing for the Final Presentation
Once the ham has reached its target temperature and has cooled enough to handle, it is time for the final touches. Country hams often have a thick layer of skin and fat. While the ham is still warm, use a sharp knife to carefully remove the tough outer skin, leaving about a quarter-inch of fat on the meat.
This is the moment to apply a glaze. While the meat itself is salty, a sweet glaze provides a necessary contrast. A classic glaze might consist of brown sugar mixed with a bit of dry mustard and a splash of bourbon or pineapple juice. Score the fat in a diamond pattern, press whole cloves into the intersections, and spread your glaze over the top.
Place the ham back into a hot oven set to 400 degrees Fahrenheit for 10 to 15 minutes. Watch it closely; you want the sugar to bubble and caramelize into a dark brown crust, but it can burn quickly due to the high sugar content.
Carving and Serving the Masterpiece
Carving a country ham is different from carving a ham you might buy at a deli. Because the flavor is so intense, the ham should be sliced paper-thin. Thick chunks of country ham can be overwhelming to the palate.
Using a very sharp, long-bladed carving knife, cut across the grain. The meat should be served at room temperature or slightly warm. In many households, country ham is served with “cathead” biscuits and a side of red-eye gravy. Red-eye gravy is made by deglazing the pan drippings with black coffee, creating a thin, salty sauce that is perfect for dipping biscuits.
Proper Storage of Leftovers
Because of its high salt content, cooked country ham keeps very well. You can wrap it tightly in foil or plastic wrap and keep it in the refrigerator for several weeks. If you have more than you can eat, the meat can be frozen for up to six months.
Don’t throw away the bone once the meat is gone. A country ham bone is a culinary goldmine. It can be simmered in a pot of pinto beans, collard greens, or split pea soup to provide a smoky, salty depth of flavor that a standard ham bone simply cannot match.
Troubleshooting Common Issues
One of the most common complaints when cooking country ham for the first time is that it is “too salty.” If you find the meat is still overwhelmingly salt-forward after the initial soak and cook, try slicing it and soaking the individual slices in milk or water for 30 minutes before frying them briefly in a pan. The liquid will pull out more of the surface salt.
Another issue is dryness. If the ham feels dry, it was likely overcooked or the oven temperature was too high. To avoid this next time, ensure you are using a reliable meat thermometer and removing the ham exactly when it hits 160 degrees Fahrenheit, as the internal temperature will continue to rise a few degrees while it rests.
The Cultural Significance of the Meal
Cooking a country ham is a slow food process. It forces the cook to slow down, plan days in advance, and respect the ingredients. In an era of instant gratification and microwave meals, the country ham stands as a testament to patience and the preservation of history. Whether you are serving it for Christmas morning or a Sunday brunch, you are participating in a tradition that has fed generations.
FAQs
How long should I soak a country ham if I want it less salty?
For those who prefer a milder flavor, it is recommended to soak the ham for a full 48 hours. During this period, you should change the water at least four or five times. This extended soaking time allows more salt to migrate from the center of the meat into the surrounding water.
Can I cook a country ham without soaking it first?
It is not recommended to cook a whole country ham without soaking. The salt used in the curing process is extremely concentrated. Without soaking, the meat would be intensely salty to the point of being unpalatable for most people, and the texture would remain very tough.
What is the difference between a country ham and a prosciutto?
Both are dry-cured hams, but the flavor profiles and serving methods differ. Prosciutto is an Italian style of ham that is typically aged longer and eaten raw in very thin slices. Country ham is an American style that is often smoked after the dry-cure process and is traditionally cooked before serving.
Do I need to refrigerate a country ham before it is cooked?
If the ham is still in its original vacuum-sealed bag or cloth sack and has been properly aged, it is generally shelf-stable and does not require refrigeration. However, once you begin the soaking process or if the ham is “aged” but not fully “cured” to shelf-stable standards, it should be kept cool. Always check the producer’s specific instructions.
What should I do if my ham has mold on the outside?
Do not worry if you see mold on the surface of a country ham. This is a natural part of the aging process, similar to the mold found on fine cheeses. Simply use a stiff brush and warm water to scrub the mold off during the cleaning stage before you begin cooking.