Country Cure or City Cure for Ham?

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We're just about to take out first hogs to be processed. The man wants to know if we want the hams city cured or country cured. I understand what city cured is, but have never tried the country cured ham. Any opinions on which is better?

Thanks!

-- Chuck (woah@mission4me.com), February 07, 2002

Answers

A city ham is sugar cured , not as good as a country ham which is salt cured . I prefer the country ham. Personal preference I guess

-- (smhamp@yahoo.com), February 07, 2002.

All I know about this is that I had to change veterinarians. My old one was so bad....

he couldn't even cure a ham!

-- Audie (paxtours@alaska.net), February 07, 2002.


Chuck, Unless you have the habit of: sucking on salt shakers or ordering your 'spring' water from mid state Utah, go with the city cured. Trust me.

-- Kevin in NC (Vantravlrs@aol.com), February 08, 2002.

Chuck, they are both good! Remember, the country ham needs to be soaked to remove the salt before cooking. Could your butcher make each so you can compare and order your favorite next time? Best wishes!

-- cowgirlone in OK (cowgirlone47@hotmail.com), February 08, 2002.

Chuck - You are probably close enough to Virginia to get country ham in the grocery store. Try to find a package of sliced Smithfield ham and try that. Some people don't like it but I love it! A favorite party food in VA is very thin sliced country ham on very small biscuits. If you have a whole ham done, you will need to soak it and scrub it with a wire brush. Change the water several times and soak it for at least a day and a half. Slice it very thin and enjoy!!

-- Cindy in NY (cjpopeck@worldnet.att.net), February 10, 2002.


Would some one please explain to me city cured hams and the process or mixture dry or brine? I am very intrested. Thanks Coaltrain

-- coaltrain (prairierose91@hotmail.com), February 11, 2002.

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