offer the finest meats. You'll find you like our tastes
and they are all available at a reasonable cost. In the
meat line, we have Sugar Cured Country Ham, Honey Glazed
Spiral Sliced (pictured), Virginia Baked Boneless and
Honey Ham. We offer fine turkey products like Boneless
Turkey Breast in mesquite, honey-pepper and premium white oven
Other meat items we are
well known for are sausage, bacon, chili, hot dogs, bologna,
Our country hams can
easily be shipped as a gift to your friends as "no
refrigeration is required".
SUGAR CURED COUNTRY HAM
"Less Salty Than Most Brands"
Preparing A Country Ham
During the aging
process, mold often forms on good country hams, much like that
found on fine aged cheese.
This is not a sign of spoilage!
Mold may continue to
develop even during storage and shipping. To clean
before cooking, place ham in sink, scrub with clean scrub
brush using white vinegar (do not use soap), and rinse all
residue from ham with running water. Whole Country hams
can be soaked in water overnight before cooking to further
reduce salt content. Ham hock may need to be removed if
ham is too large for cooker, roaster, or kettle. Now you
are ready to cook your ham! You can cook it in water,
Apple cider, or mix in a cup of brown sugar, sorghum or honey.
Cooking your country
Put whole ham into large electric cooker, and cover it with
1/2 to 2/3 water. Cover and set cooking
temperature to 260 degrees. Cook until internal
temperature reaches 155-160 degrees or approximately 28
minutes per pound of ham. Turn off and let cool in
cooker. Remove skin and excess fat. Glaze if
desired. Slice and serve hot or cold.
In roaster pan with skin side up, immerse in liquid of your
choice. Cook slowly at 260 degrees until the ham reaches
an internal temperature of 155-160 degrees or about 28 minutes
per pound of ham. Ham doesn't need to be completely
covered in liquid. Let ham cool with liquid in roaster. Remove
skin and excess fat. Glaze if desired. Slice and serve hot or
Place ham in large kettle or pot. Completely immerse in
liquid. Bring liquid to a boil, reduce heat and simmer about
20 minutes per pound of ham. Remove from heat and let stand in
cooking liquid until cool enough to handle. Remove skin and
excess fat. Glaze if desired. Slice and serve hot or cold.
FRYING COUNTRY HAM
SLICES (for uncooked ham slices)
A Time-Honored, Time-Saving Way!
Heat heavy iron skillet. Rub fat from edge of a ham
slice over bottom. Lightly brown slices on both sides on
medium-high heat. Cook until there is a golden-brown sear on
both sides. Turn frequently to prevent overheating. Do not
cook till dry or hard -- only about 3 minutes. For milder
flavor, ham may be soaked a few minutes in lukewarm water
before frying. You can also add water or a mixture of half
water and half soda pop -- either cola or lemon-lime, just to
the top edge of the ham slices as they begin to fry. (For
"real country style", serve with biscuits and
(Do not use additional liquid while frying.)
Remove ham from skillet. Leave pan over medium-high heat and
immediately pour in 1/4 to 1/2 cup of water or freshly brewed
coffee. Scrape and stir to release the crust that formed in
the skillet during frying. Pour over ham slices or biscuits
for a real treat.
Glazing preferences vary, so use your favorite family recipe.
For a simple glaze, mix brown sugar and pineapple juice (other
juices are fine, too) to a paste that will cling to the ham.
Spread on ham and place in a 400 degree oven for 20 minutes or
until glaze is golden brown.
For proper tenderness and most efficient use, refer to the
diagram to the left. For frying, slice ham perpendicular to
the bone about 1/4 to 3/8 inch thick. Slice cooked ham
approximately 1/8 inch thick in the same manner for maximum
tenderness. Most grocery store meat departments will gladly
slice your ham for you.
STORAGE AND HANDLING
Caution must be used when storing your ham for extended
periods of time. Your country ham leaves our smokehouse
during peak flavor, so we recommend using it as soon as
possible. Whole, uncooked country ham requires no
refrigeration; however, you may refrigerate or freeze it up to
six months to reduce or eliminate continued aging. If stored
unrefrigerated, select a dry place free from rodents or
insects that may use your ham as a new home. NOTE: extended
aging can develop strong flavors undesirable to most people.
If stored refrigerated, do not wrap in plastic wrap. Your ham
needs a good air flow to limit exterior mold growth.
HISTORY OF COUNTRY
Country ham is different from fully cooked "city"
ham with which you may be familiar. Quality country ham
requires more time and labor to produce. Each ham must be
hand-rubbed with the salt and sugar cure, then hung up and
allowed to age naturally, and finally hardwood smoked with
natural wood. The cure consists mainly of coarse salt, a small
amount of sugar, sodium nitrate (saltpeter), and sodium
nitrite, although many farmers added other ingredients, and
handed down their own family recipes through generations. The
whole process takes almost four months.
While country ham itself
has ancient roots going back to China a few thousand years
ago, the basic methods of curing have not varied greatly since
the first ham was preserved in salt so long ago. More
recently, Colonial Americans brought with them their knowledge
of preserving meat by salting (curing), and also brought along
domestic pigs. When their ham-curing practices were combined
with native Americans' practice of smoking meats (traditional
wild game), the process of today's smoked country ham was