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Country ham

16 lbs just right

2nd we've gotten this fall. Nothing fancy or 'boutiquish', clifty farms brand from Paris, Tn.

I always get the mkt to slice it about 3/16-to-1/4" for me. Leave the hocks knobbed for beans

bout twice a week is all I can tolerate, tad salty for my preference. The wife, ia unnaffected by the salt content, must the gene for it. Her blood pressure runs 90/60 even after a slab of this ham. lol


I'll scrape the marrow and saw chaff and vacuum seal about 3 slices per bag.

This is what she wanted for birthday(today), a ham- easy enough I suppose.

Get the catsheads ready.

I like it on a biscuit with mustard but like you, not too often.

Soaking in water a few minutes really cuts down on the salt.

Blasphemy!!!

😄

Awwwww.

Man ...

Where is the pic you sent me with the bone and marrow and gawd knows what else.
That you scrape off the slices from bubba the butchers band saw blade that aint been cleaned in a month let alone if ever????


Pics or it didnt happen.
Lol!!!
Show em that special coating stuff if they dont scrape the slices man!!!!

Do it as a public health service message.
Lol!!!

The mrs would say to me, take your ass to town get you some "city ham"

My wife's college roomate has a country store near Smithfield VA. They have a large smokehouse and cure their own hams for mail order, Darden's Country store. Last time we were there she showed us the whole operation, very interesting. Love those old-school country stores, and country ham during the Holidays. I think they were written up in the NY Times if you can believe that.

just getting started

Here's the first few swipes of 'Indian Butter'. I'll save it for you.

Yeah that looks great!!

My budget on this endeavour is about $45 bucks

😄😄

Barfffffffffff.....

See what ya all are eating if ya dont clean off sliced schitt nationwide.

Remember this the next you are chit chatting with Scully the butcher about getting that special cut and he goes into the backroom to do it......
Gives it to ya all nice and neat packaged after weighing and pricing it for ya!!!


Yummmy.........

Had some ol girl up there hittin on me at the meat counter. She smell like cigarettes



This ratty carhartt is just too damn sexy

My wife will occasionally boil n entire country ham. They are delicious!

Red-Eye gravy, too?

It went down something like this I bet!!!

LOL!!!

If we do any sort of 'wholie' we'll heave a smoked picnic into a slow cooker. Although, I think those prepared picnics are chemically smoked or dunked or both. Theyre still good too. And youre only only dealing with about a 7-9 lb cut with a picnic 'ham'

I knew an old guy that I used to crappie fish with, he showed me how to do one (a whole rear ham) in a lard tin soaked in Dr Pepper.

Wooo damn, slap yo mama. Took all night the way he did it.

That’s how the wife does it.

I had more shopping to do but I broke out, She be unleashing the white hanky and chloroform on me.

She smell that state retirement 3 aisles over.

Dr Pepper seems to have all sorts of culinary uses. I soak goose breasts fillets in it to get a lot of the red out and make them taste less like liver.

The country hams found in this part of Kentucky and Tennessee have a pretty unique flavor. They're nothing like the Virginia hams, the Smithfield ones. I like them, and we have one just waiting to cook. Used to do my own back when I killed hogs, and a genuine country ham is one that's been cured and hung for at least a year, not the 3-6 month wonders that places like Clifty farms turns out, although the one I have is a Clifty Farms. The real deals cost about double of the store bought ones.

I like them cooked in a lard stand best of all, if you're going to boil or bake one. My favorite is fried, and on a biscuit.