When ham is to be fried or broiled it is best to have ham sliced on a power saw. MyRecipes may receive compensation for some links to products and services on this website. Etzler Country Hams are cured with a sugar/salt mixture using a recipe from our family's heritage. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and Virginia. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. city ham): The most popular variety of this versatile meat. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. ... Country ham… Ham (a.k.a. Hams that are wet-cured are referred to as city hams. Smithfield Brown Sugar Cured Spiral Sliced Half Ham, Fully Cooked, Unglazed, Sweet and Slow-Cooked, 8-10 lbs GOURMET FLAVOR This mouth-watering ham is cured with brown sugar and brimming with natural juices for an amazingly sweet and tender taste experience. (Avoid those, says Barber.) They are then aged for several months to 3 years, depending on the fat content of the meat. Alex Van Buren is a food and travel writer living in Brooklyn, New York whose work has appeared in Bon Appétit, Gourmet, Travel + Leisure, New York Magazine, Martha Stewart Living, Gourmet, and Epicurious. Usually, the color of a cured ham is a deep rose color or pink. Broadbent’s Heritage Dry Cured Country Ham is from pasture raised heritage breed. [2] Everybody understands the stuggle of getting dinner on the table after a long day. William Shaw/Getty Images. Grilled Ham. “Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke. Their nutty, sweet, funky flavor condenses over many months. Find out exactly how many strands you need. If you've never had country ham, you might be surprised by its saltiness and flavor, and you may be unfamiliar with how it is best cooked and served. Offers may be subject to change without notice. Since Col. Newsom's Kentucky Country Ham is cured and aged under federal inspection, your favorite supermarket or butcher may slice it for you. Most basically, city hams are wet-cured, and country hams are dry-cured. City ham is most often wet-cured, which means it has been injected with a brine of sugar and seasonings. Charles Masters. Credit: Much more common are city hams, which can come bone-in, bone-out, or compressed into a tin or round shape. Buying the right one can be the difference between needing to soak it for several days and being able to pop it right in the oven. Salty and chewy, the intensely flavored meat is usually served with biscuits or incorporated into casseroles and salads. “Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke. Not all, however: As customer service representative Deborah Lail of Benton’s clarified to me. Type of ham: Bone-in city hamAs an hors d’oeuvre: 3 ounces per personAs a main course: 8 to 10 ounces per personType of ham: Boneless city hamAs an hors d’oeuvre: 2 ounces per personAs a main course: 6 to 8 ounces per personType of ham: Bone-in country hamAs an hors d’oeuvre: 3 ounces per personAs a main course: 3 to 4 ounces per person**Generally, since country ham is so salty, it is served in smaller portions than city ham. Whereas cured hams are preserved using salt or smoke, fresh hams are raw and must be fully cooked prior to consumption. “Most of the time, you’ll see it sliced in a skillet, with people eating it for breakfast.”. “People in the north or out west are unfamiliar with the country ham … I’ve had customers call me back and say, “This is really salty.’”, Southerners will typically paint country hams with a bourbon-and-molasses or reduced orange juice glaze, said Barber.