Country ham
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| Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found. Baked Kentucky country ham, Christmas 2005 | |
| Type | Meat |
|---|---|
| Course | Main course |
| Place of origin | Virginia, U.S. |
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| Similar dishes | Jinhua ham |
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Country ham is a variety of heavily salted ham preserved by curing and often, but not always, by smoking, associated with the cuisine of the southern United States.[1]
Production
Country hams are salt-cured (with or without nitrites) for one to three months. Usually they are hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in eastern states including Kentucky and Virginia. After curing they are aged for several months to years, depending on the fat content of the meat.[2]
See also
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- Smithfield ham, a type of country ham
- List of dried foods
- List of hams
- List of smoked foods
References
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- ^ Page Module:Citation/CS1/styles.css has no content.Nosowitz, Dan (December 24, 2016). "Check Out These Sick Hams From Around The World". Modern Farmer. Retrieved May 22, 2017.
- ^ Kaminsky, Peter. (2005). Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. Hyperion. 304 p. Template:ISBN
Further reading
- Megan E. Edwards, "Virginia Ham: The Local and Global of Colonial Foodways," Food and Foodways 19 (Jan. 2011), pp. 56–73
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