Country Ham are hams produced using the smoking and preservation methods practiced in the states of Southeast America such as North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Maryland, and other nearby countries.
Virginia ham is a state ham produced in Virginia (including a more appropriately defined Smithfield ham); while "Virginia Style" refers to the curing style, not the location.
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Production
Ham country is dried with salt (with or without nitrites) for one to three months. They are usually hardwood smokers (usually hickory and Red Oak), but some types of ham countries, such as "salted ham" in North Carolina, are not smoked. They then aged several months to 3 years, depending on the fat content of meat. Country Ham is not fully mature, but is preserved by its medicine. They are usually sold in whole unrefrigerated stores, bone-in thighs packed in rough cotton bags, by identifying the marks printed on the bag. Ham countries are also sold in presoaked, sliced, ready-to-cook form, usually packed in a vacuum.
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There are several methods of cooking country ham including slicing and frying, baking whole, and boiling for several hours (in some water changes). Full thighs may need to be rubbed and soaked for several hours before meals to remove salt and mushrooms. Even when soaked, they are still quite salty. For traditionalists, part of the appeal of the country of ham is this very salty taste. Some country scrub eaters scrape, scrape, or cut curative outer skin, slice it, fry it, and eat it as it is. Or they might fry a ham with their skin. Some throw away the crust; others consume them with meat. Traditionalist, when frying ham, will usually just place it in the pot long enough to make it light brown on both sides and warm the meat. Frying time as short as thirty seconds per side is not uncommon.
Ham country fry is often served as a dish as a whole slice, often with a piece of thigh bone remaining. After slices of fried ham and taken, red eye sauce is often made, by adding water or coffee to a dripping pan and cooking for a short time. Steak ham is usually sliced ​​thick about 3/8 inch.
Baked or boiled toast is thinly sliced ​​paper and served with buttermilk (or similar) biscuits, beaten biscuits, or in yeast rolls, sometimes with butter or butter sauce liquid and brown sugar. "Ham biscuits" (called in biscuits or rolls) are often found at church dinners and wedding receptions in country ham areas.
Pruning and cuts, mature bones, and lumps of sawn used for flavoring in cooking vegetables and beans
The country of ham is in some ways similar to the Italian immature prosciutto ( prosciutto crudo ), but the prosciutto is not smoked, and is usually moist from the country ham. It is also usually sliced ​​much thinner than the traditional "meat" ham that is thicker or even sliced ​​for a sandwich.
In the United States, country ham is often used in recipes that call for Jinhua ham, which is not available in the US, due to USDA import restrictions.
See also
- List of ham
- List of dried foods
- List of smoked foods
References
Further reading
- Megan E. Edwards. "Virginia Ham: Local and Global Food Colonial". Food and Food 19 (January 2011). p. 56-73.
Source of the article : Wikipedia
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