How To Get Salt Out Of Country Ham Slices

Rub the lemon juice on the outside of the ham and let it sit for about 15 minutes before serving. Large but thin slices from the center of the ham.

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how to get salt out of country ham slices

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Rather than buy a whole ham i bought a vacuum packed selection of slices.

How to get salt out of country ham slices. In fact cooking the moisture out of a ham actually. Hams must cure for seven days for each 1 lb according to the virginia cooperative extension. Having only read about country ham before but otherwise being quite fond of all things pork i wanted to give it a try.

The tendency in america is to take a country ham soak it to remove the excess salt rub it down with brown sugar or coca cola and bake it or fry it until its as difficult to chew as a catchers mitt. Pat the meat dry with paper towels before cooking the meat. Many chefs prefer to remove excess salt from a country cured ham.

Discard the water and refill the tub with clean water another two to three times until the salt content remaining in the meat is satisfactory to the cook as the longer the ham soaks the more salt is leached out of the meat. Soaking removes surface salt occasionally visible as crystals on the skin or rind of the ham. Tripp bacon deliciously cured with cinnamon and cayenne.

Replace the salty water with fresh water every few hours so the ham isnt soaking in saltwater. A thorough rinsing removes excess salt on the surface of the meat. Make sure you only use a tiny amount and no more than a tablespoon for the entire ham.

After they are cured you must cook the hams. Soak your ham in water before heating it drain the salty drippings while cooking it or serve it with neutralizing side dishes to even out the taste. A butcher might cure country cured hams only using salt or with a combination of salt sugar and saltpeter.

You can also try white vinegar to help mask the saltiness. Change the water after 12 to 15 hours to remove the maximum amount of salt before proceeding. Cover the ham completely with cool water.

On a recent trip to north carolina i was at a pork store where they sold many forms of country ham. You can also try to offset the saltiness by adding ingredients to the ham such as vinegar lemon honey butter oil or a creamy sauce. This may require a little trial and error as ham cannot be tasted until after it is cooked.

Keep the dish in the refrigerator for 12 to 24 hours while the water draws the salt out of the ham. Soak the ham for 24 to 30 hours in a large kettle of tepid water. Place the ham slices in a bowl or pan preferably in a dish large enough to lay them in a single layer.

Rinse fresh cured meat such as ham or meat that was soaked in a salt brine solution under cold running water before cooking. If your ham is too salty consider drizzling a little lemon on it to help mask the hams saltiness. Tripp country hams store front in brownsville.

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