Whole Country Style Ham approx 14.5 Lbs Vacuum Sealed Dennis Cured Bone In Meat

Description

Cured Pork Meat - Cured with Salt, White Sugar, Brown Sugar, Sodium Nitrate, Pepper and Sodium Nitrite
Dennis Whole Country Style Bone in Ham
The first three pictures are a whole ham like you will receive. The fourth picture is a packaged ham ready to ship. The other pictures are cross cut and  prepackaged sliced ham from this type ham. You will not be receiving the cut or sliced ham but the whole ham. The cut and sliced pictures are they to show the type ham. For Sliced ham please ebay item
283895995487 .
Hams will range from about 13.5 to 15.5 pounds. Weight is not exact in listing title.
Shelf life is around a year and does not require refrigeration until opened.
The Time Proven preservation of Curing Country Ham comes to us from the way food was preserved on the family farms of NC Piedmont and Uwharrie area before electricity and refrigeration. Necessity being in most cases the mother of invention and so it is true with Country Ham which invention has been handed from one generation to another, and refined to the art of the taste of Country Ham. This comes from the family necessity of butchering hogs in the late fall allowed for them to cure ham before the cold winter months by rubbing them with salt, and sugar, and other spices to begin a curing process.
Today those traditions of preserving Country Ham are being kept alive in the Mountains and Piedmont of North Carolina.
When considering Country Ham know that Wet Cured and Dried Cured (County) Hams are very different in taste with the Country Ham having a distinctive salty taste and a tender yet more distinct texture than the wet cured.
Cooking Directions
Baking
Skin and Trim Ham completely and then soak overnight in cold water.
Wrap Ham in heavy aluminum foil in a way to retain juices and pour 1 1/2 cups water inside the aluminum foil.
Bake at 350 F for about 20 minutes per pound. Cook to 160 deg internal temp and serve.
Pan Broil or Fry
Slice between 1/4" and 3/8" slices, trim the outside edges and score the fat. Place the slices in covered pan set on minimum heat of 350 deg F and cook for at least one minute one each side.
Brown on both sides however be aware that over cooking will make the ham hard.
Gravy
To make Country Ham (Redeye) Gravy pour off most of the grease and add water or coffee (Redeye) to the ham grease and stir in pan at about 160 deg and serve especially over homemade
biscuits
and/or grits.
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