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Started By
Message
Cooking a Country Ham
Posted on 11/25/13 at 12:07 pm
Posted on 11/25/13 at 12:07 pm
I've got a Bentons country ham that I'm preparing for Thanksgiving. This will be the first country ham I've done and I'm looking for any tips. So far my plan is to soak it for at least 24hrs (changing the water several times) to remove any old curing salt, etc.
I've read where some people say to simmer the ham for 20-25 min per pound and then place in a 300ish degree oven just to glaze then its ready to eat. The other method seems to be soak then skip the simmer part and just cook the ham in the oven at 250 til it reaches 150.
Being that its a cured country ham I'm leaning more toward the simmering method as the ham needs to be re-hydrated some.
Anyone else have any experience with Tennessee country hams?
I've read where some people say to simmer the ham for 20-25 min per pound and then place in a 300ish degree oven just to glaze then its ready to eat. The other method seems to be soak then skip the simmer part and just cook the ham in the oven at 250 til it reaches 150.
Being that its a cured country ham I'm leaning more toward the simmering method as the ham needs to be re-hydrated some.
Anyone else have any experience with Tennessee country hams?
5
Posted on 11/25/13 at 12:34 pm to gmrkr5
You don't need to simmer it. Soak it like you posted(even up to 48 hours), then bake in the oven. I think 250 is too low. I'd go 350. I've never glazed a country ham, but will usually flip the broiler if I want to crisp up some of the fat.
However you do it(I even like it thin sliced and only slightly warmed), I hope you enjoy it. It's an often-overlooked food with deep roots. Pics would be great.
However you do it(I even like it thin sliced and only slightly warmed), I hope you enjoy it. It's an often-overlooked food with deep roots. Pics would be great.
Posted on 11/25/13 at 12:42 pm to OldHickory
quote:
You don't need to simmer it. Soak it like you posted(even up to 48 hours), then bake in the oven. I think 250 is too low. I'd go 350. I've never glazed a country ham, but will usually flip the broiler if I want to crisp up some of the fat.
However you do it(I even like it thin sliced and only slightly warmed), I hope you enjoy it. It's an often-overlooked food with deep roots. Pics would be great.
Thanks for the advice. I was originally leaning more toward doing it the way you posted. I'm just concerned with it being too dry just being baked. Do you fill the roasting pan with liquid? Also spoke with the Chef at Blackberry Farms and he said he "lightly poaches" the ham then into the oven. "Lightly poach" doesn't sound the same to me as simmering for 6-8 hours (its a 20b ham)
This post was edited on 11/25/13 at 12:43 pm
Posted on 11/25/13 at 1:12 pm to gmrkr5
48 hours of soaking first, changing the water several times.
Posted on 11/25/13 at 1:22 pm to gmrkr5
Assuming this is a cured country ham, why would you ruin it by cooking it? Slice that sucker thin and serve it up like prosciutto.
Posted on 11/25/13 at 1:32 pm to gmrkr5
quote:I'd just follow their instructions to be safe.
Bentons country ham
Posted on 11/25/13 at 1:37 pm to CITWTT
quote:
48 hours of soaking first, changing the water several times.
yep, going to start soaking it tonight
Posted on 11/25/13 at 1:38 pm to OTIS2
quote:
I'd just follow their instructions to be safe.
Spoke with Allan Benton on the phone and he recommended a similar preparation as Blackberry Farms did. Soak, "poach", bake
Posted on 11/27/13 at 12:51 pm to OldHickory
quote:
You don't need to simmer it. Soak it like you posted(even up to 48 hours), then bake in the oven. I think 250 is too low. I'd go 350. I've never glazed a country ham, but will usually flip the broiler if I want to crisp up some of the fat.
However you do it(I even like it thin sliced and only slightly warmed), I hope you enjoy it. It's an often-overlooked food with deep roots. Pics would be great.
Decided to do like you said and skip the "simmer". It's in the oven now at 325. Soaked for 48 hrs. Will update later.
This post was edited on 11/27/13 at 12:52 pm
Posted on 11/27/13 at 1:20 pm to gmrkr5
I want a country ham so bad, did you order online? what was the price of that sucker?
Posted on 11/27/13 at 1:22 pm to Sailorjerry
I didnt order this one. My parents live in knoxville so they just drove to Bentons and brought it down with them. This one is about 20lbs and I think was right around $75
Posted on 11/27/13 at 1:22 pm to gmrkr5
Just curious, but why is it called a 'country' ham?
Posted on 11/27/13 at 1:34 pm to Count Chocula
quote:
Just curious, but why is it called a 'country' ham?
quote:
Country ham is a variety of cured ham, typically very salty. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby southern states.
Posted on 11/27/13 at 3:29 pm to gmrkr5
not pumped up w/water, kinda like the prosciotto of hams
Posted on 11/27/13 at 4:50 pm to Sailorjerry
Just pulled it out of the oven. Just sliced a few pieces off the face of it but it's very good!
Posted on 11/27/13 at 5:27 pm to gmrkr5
Nice. I'm sure it's a fine ham.
Posted on 11/27/13 at 5:45 pm to OTIS2
O man, tell me its worth it.............
Posted on 11/27/13 at 10:03 pm to Sailorjerry
Its damn good
Posted on 11/27/13 at 10:54 pm to gmrkr5
Being from Chicago, I only cook city hams.
Posted on 11/27/13 at 10:56 pm to gmrkr5
Benton's ham?! That's the iberico of the south. Good shite man, good shite
This post was edited on 11/27/13 at 10:57 pm
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