country-cured ham


Ham that has been dry-cured in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the ham). The salt is then rinsed off and the ham is slowly smoked over hardwood fires before being aged 6 to 12 months. Most are sold uncooked, though fully cooked hams are now becoming more readily available. Country-cured ham is distinguished by its salty, well-seasoned, firm flesh. America's most famous country-cured hams come from Georgia, Kentucky, Tennessee and Virginia. See also ham.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

Italian Cured Meats

Do you know your salami from your soppressata?

Country Ham with Stone-Ground Grits — Down-Home Comfort

Country hams have long been a Southern staple and one old-time recipe is country ham served on a bed of creamy grits topped with redeye gravy.

Ina's Country Dessert Platter

The Country Dessert Platter from this episode is super easy to prepare!

Restaurant Revisited: Clueless in the Country at Heather's Country Kitchen

Find out how Heather's Country Kitchen is doing after its transformation on Food Network's Restaurant: Impossible.

How Beignets Cured My Fear of Frying — for Good

Sometimes the best way to face your fears is to cover them in a cloud of powdered sugar.

What Is Country Fried Steak?

What is the difference between country-fried steak and chicken-fried steak?

Tour Katie Lee's Country Kitchen

Get the look: Pick up some of Katie Lee's finds for your own kitchen.

How to Cook Ham

All your ham questions, answered — including how long to cook it and how to carve it.

Related Pages