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.

Keep Reading

Next Up

Ham Guide and Recipes

Buying and preparing ham

Baked Ham, Lightened Up

Baked ham can be healthy, but it can also be a sugar and sodium disaster. Learn to avoid the common pitfalls and how to create a healthier centerpiece for your holiday feast -- or for dinner anytime of year.

8 Ways to Use Leftover Ham

With so many delicious ways to use the leftovers, you might want to make some extra ham this Easter.

Double R Burgers With Ham and Cheddar

Robin gives a fast-food favorite from her college days a healthy makeover.

A Beginner’s Guide to Holiday Hams

Thinking about a big, festive chunk of pork for your celebration? Here’s what you need to know to make sure it’s perfect for your feast.

Hearty Spring Brunch: Ham and Cheese Frittata

Take the Chopped Dinner Challenge by cooking this deviled ham frittata.

10 Recipes for Leftover Easter Ham and Eggs

Get Food Network's recipes for leftover Easter ham and eggs and learn creative ways to repurpose those holiday leftovers.

Best 5 Ham Recipes for Easter

Get Food Network's best ham recipes for your Easter holiday.