No need to refrigerate it! If it should mold, simply scrub it off when you are ready to use the ham. Broadbent Hams are cured, smoked and aged a very special way that has been a family tradition for over 90 years. Every effort has been made to insure that your ham is of the highest quality when you serve it to your family or friends.
Additional aging by keeping your ham over an extended period will not improve the quality of your ham but will make the ham drier and saltier. We will guarantee your ham after purchase for a period of 30 days if stored in a cool, dry place with protection from insects and rodents.
Cooking directions for Broadbent Country Hams. Uncooked Country Ham Frying Method. Recipe A: 1. You may use steaks from any part of the ham. Trim off hard or dark outer edges of ham slice and remove rind. Do not trim fat as this add flavor and allows the ham to fry without adding excessive shortening. Place small amount of fat in heavy frying pan and pre-heat medium heat. The fat may be lard, bacon drippings, or rendered ham fat.
Place the ham slices in hot fat and cook slowly, turning frequently. The ham will be done when the fat portion around the edges is slightly brown. Do not overcook. Recipe B: 1. Same as 1 under recipe A. Soak the steaks in milk or water for at least 30 minutes, and then trim the rind and any excess fat. Add 1 tablespoon of honey per full slice for additional flavor.
Simmer slowly until liquid is gone. Turn the ham slices on both sides while simmering and simmer until lightly brown. Slice the same as in recipe A frying method. Use only center cuts for broiling. Soak for 30 minutes in milk or water, and then trim rind and excess fat. Place a pat of butter on the top of each steak and put on a broiler pan. How to Cook Country-Cured Ham.
Country-Cured Ham vs. City Ham. Country-Cured Ham Recipes. Where to Buy Country-Cured Ham. Storing Country-Cured Ham. Cook a Country Ham for the Holidays. Featured Video. Article Sources. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles.
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Boneless: Secure ham and begin slicing at the small end, with slight increases in your slant to portion as desired.
Be sure to slice "paper thin". Delicious on biscuits, sandwiches, hors d'oeuvres, or as an accompaniment to seafood or poultry. Chopped ham is the perfect flavor enhancer for omelettes, salads, or seasoning for soups, beans or vegetables. Simmer about 3 minutes, while stirring to collect drippings. Serve over ham slices with hot biscuits and grits. Party Rolls - Mix softened butter with Dijon mustard. Blend with brown sugar, ground cinnamon and cloves to taste.
Spread on tiny yeast rolls and stuff with thinly sliced ham. Heat in foil. Crab Smithfield - Top thinly sliced ham with fresh crabmeat. Heat in a covered baking dish. Optional: Top each serving with your favorite creamy sauce or fruity salsa. Or serve on toasted English muffins. Fruit In A Jacket - Wrap thin strips of ham around melon chunks, fresh figs, pear slices, or cheese-stuffed dates.
Secure with toothpicks. Ceasar Smithfield - Add thin sliced ham strips to a savory Ceasar Salad. Honey Blues - Spread softened bleu cheese on toasted baguette slices. Make Sausages Great Again packs an incredible amount of sausage making knowledge into just pages.
Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home. Meats and Sausages.
American Country Ham Only the hind legs of hogs can be called a country ham. Ham manufacturing process: Salting. Care should be taken to pack the salt deep into the exposed bone areas.
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