What did you learn today?

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Tousi said:
Oic, why is freezing SMOKED anything necessary?
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I didn't have frozen smoked kind in mind from the grocery store; sorry, I should have made that clear in an earlier post of mine. I tend to use up all the smoked salmon in days cuz I like it so much. If I were to freeze the smoked kind, I'd be buying tons of it to ship and freeze. There's a reason why Lynchburg (where I live) is considered a backwoods kind of city..
 
deafskeptic said:
I think I'd drop $50 to get smoked salmon. It's my favorite fish! I plan to get some frozen ones to see how they are today. I love country ham but there's no way to eat it all. If I were to hold a big party, this is what I'd get and I'd use tons of brown sugar and cloves on it. :drool: It's worth every penny, believe me!
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I can give you a method of cooking country ham that makes it every bit as tender as a city ham. My father used to make one every Christmas. The mistake most people make with country ham is that they just take a slice and fry it. It turns out like salty shoe leather.:giggle:
 
jillio said:
I can give you a method of cooking country ham that makes it every bit as tender as a city ham. My father used to make one every Christmas. The mistake most people make with country ham is that they just take a slice and fry it. It turns out like salty shoe leather.:giggle:
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I'll have to try it. I never fry my ham. I just use a little water to cook it. And with whole ham, it's always baked.
 
deafskeptic said:
I'll have to try it. I never fry my ham. I just use a little water to cook it. And with whole ham, it's always baked.
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Okay...here is how he did it. You need a large stock pot or lard can filled with cold water to cover the ham. (Might want to have someone around to help lift it!:giggle:) Place over high heat and bring to a boil. Boil 10 minutes for every pound of weight of the ham.

When you have completed the boiling, remove the pot containing the ham from the heat. Place it on several layers of blankets on the floor, and wrap securely to hold in the heat. Let stand for 24-36 hours.

Remove the ham from the water and bake as you would normally.

It sounds like a lot of trouble, but it is worth it. You keep the unique taste of the country ham, but not the toughness usually associated with it.

I order a ham from Early's Smokehouse in TN every Easter and use this method to cook it for my family. They all love it.
 
jillio said:
Okay...here is how he did it. You need a large stock pot or lard can filled with cold water to cover the ham. (Might want to have someone around to help lift it!:giggle:) Place over high heat and bring to a boil. Boil 10 minutes for every pound of weight of the ham.

When you have completed the boiling, remove the pot containing the ham from the heat. Place it on several layers of blankets on the floor, and wrap securely to hold in the heat. Let stand for 24-36 hours.

Remove the ham from the water and bake as you would normally.

It sounds like a lot of trouble, but it is worth it. You keep the unique taste of the country ham, but not the toughness usually associated with it.

I order a ham from Early's Smokehouse in TN every Easter and use this method to cook it for my family. They all love it.
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My mother soaks it for about 24 hours before cooking. But I will have to try it your way because I don't have the space to soak my ham for 24 hours. I have stock pot though I'm not sure it's big enough.
 
deafskeptic said:
My mother soaks it for about 24 hours before cooking. But I will have to try it your way because I don't have the space to soak my ham for 24 hours. I have stock pot though I'm not sure it's big enough.
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She usually uses a pan and the fridge.. but i guess I can do it this way.
 
deafskeptic said:
I'll have to try it. I never fry my ham. I just use a little water to cook it. And with whole ham, it's always baked.
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I was thinking of slices of ham that they sell in the store. Once in a blue moon, I'll buy country ham slices. And I'll cook it in a little water.
 
deafskeptic said:
My mother soaks it for about 24 hours before cooking. But I will have to try it your way because I don't have the space to soak my ham for 24 hours. I have stock pot though I'm not sure it's big enough.
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You can cut the ham in two. I have done it that way for a very large one.

This is the method that Tennesseans use. I'm sure there are others. I just find that this one consistently turns out a delicious ham.
 
deafskeptic said:
I was thinking of slices of ham that they sell in the store. Once in a blue moon, I'll buy country ham slices. And I'll cook it in a little water.
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Another TN recipe: they cook the slices in coke to offset the salt and tenderize the ham.
 
Mm. I think my mother has boiled it. I know my ham didn't taste like hers..
 
jillio said:
You can cut the ham in two. I have done it that way for a very large one.

This is the method that Tennesseans use. I'm sure there are others. I just find that this one consistently turns out a delicious ham.
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I'll have to get something to cut it in two. :) Though I must confess it seems kind of wrong to do it this way but I gues most won't notice..
 
Us Virginians like hams studded with cloves and dark brown sugar. It's bad for diabetes but oh so good!
 
deafskeptic said:
I'll have to get something to cut it in two. :) Though I must confess it seems kind of wrong to do it this way but I gues mot won't notice..
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I have the butcher in the local grocery do it for me. I'm afraid it would take a hacksaw to do it at home!:giggle:

Yeah, I'm not fond of cutting it in two, either. Only resort to it when the ham is extra big. I figure cut ham is better than no ham!:giggle:
 
deafskeptic said:
Us Virginians like hams studded with clove and dark brown sugar. It's bad for diabetes but oh so good!
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Oh, yeah! I use cloves and a brown sugar, maple syrup, apple juice glaze when I bake the ham after the boiling. Of course, in TN, they use Jack Daniels instead of apple juice!
 
jillio said:
I have the butcher in the local grocery do it for me. I'm afraid it would take a hacksaw to do it at home!:giggle:

Yeah, I'm not fond of cutting it in two, either. Only resort to it when the ham is extra big. I figure cut ham is better than no ham!:giggle:
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That's even better. :D I should've thunk of it!
 
jillio said:
Oh, yeah! I use cloves and a brown sugar, maple syrup, apple juice glaze when I bake the ham after the boiling. Of course, in TN, they use Jack Daniels instead of apple juice!
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Lol! I will have to try the Jack Daniels verision. :D It sound delicous.
 
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