How To Get The Salt Out Of Country Ham
Unfortunately this leads to a saltiness that can overpower the ham flavor. Place the ham in a large bowl or pot and pour cold water over it until it is covered.
A Country Ham Can Kill You Ther S A Lot More To It Than Just Salt By Andrew Mcleod Medium
how to get the salt out of country ham
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Tripp bacon deliciously cured with cinnamon and cayenne.
How to get the salt out of country ham. The salt draws out the moisture in the meat so harmful microorganisms cant reproduce and cause it to spoil. Let it soak in the fridge overnight to give time for the salt to soak out into the water. In fact cooking the moisture out of a ham actually.
I liked the tips on boiling and the 7 up or ginger ale soaking. Soak the ham before heating it. Salt is used as a preservative for ham and is used particularly generously in country ham.
I dont glaze my hams because i cant stand the taste of cloves or brown sugar in bean or split pea soup made from the leftover ham. Ordinary hams suit most occasions but occasionally a special country ham enters the refrigerator for an occasion or as a gift. Like cheese almost all have mold growing on them.
I think i now have a couple good ideas for getting salt out of my country ham. The mold is harmless but to the un ham educated it looks like the meat is ruined. Many chefs prefer to remove excess salt from a country cured ham.
After they are cured you must cook the hams. These special hams have a firm texture and taste thanks to a diet of peanuts and long dry cure. Remove the ham from the water and pat it dry with a paper towel before heating it in the oven.
Hams must cure for seven days for each 1 lb according to the virginia cooperative extension. To continue eating ham even when on a low salt diet simply remove the salt from the ham before cooking it. To give a bigger impression of less salt pour something sweet over the ham such as the sauce suggested by sam1148.
Tripp country hams store front in brownsville. A butcher might cure country cured hams only using salt or with a combination of salt sugar and saltpeter. Country hams may carry a covering of mold often removed along with the hock by the butcher.
Salt cured hams are packed in saltbrine and left out in the open for 6 months or more. 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. De salinating doesnt affect the taste or texture of the ham it just leeches out some of the salt.
Leaching the salt out of the ham meat with water is a time consuming process and requires a bit of pre planning but the amount of salt left in the meat is controllable so the flavor is not lost in the process. Im making ham biscuits tomorrow for new years day so i really want the salt out as much as possible.
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A Country Ham Can Kill You Ther S A Lot More To It Than Just Salt By Andrew Mcleod Medium
