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Home/Country Hams/Uncooked Country Ham In Cloth Sack
Uncooked Country Ham In Cloth Sack
salt cured
ENLARGE IMAGE
Uncooked Country Ham in Cloth Sack - Smithfield Marketplace
Uncooked Country Ham - Smithfield Marketplace

Uncooked Country Ham In Cloth Sack

SKU: 952
5 star rating
5.0 |
11 Reviews |
Read Reviews |
Write Review
Out of Stock

Product InfoArrow

  • Salt Cured
  • Aged & Smoked
  • Uncooked
  • SliceThin!


Our mild cure country ham is smoked and coated with black pepper. Surface mold is also common and is in no way injurious (like fine cheeses mold in the aging process). Preparation instructions for soaking and cooking methods are included. Comes in a traditional cloth bag. Ham ships frozen and arrives frozen or partially thawed. Refrigerate upon receipt.
15-17 lbs. Serves about 36.

Nutrition/IngredientsArrow

Ingredients:
Cured with Salt, Sugar, Sodium Nitrate, Pepper and Sodium Nitrite.
Nutrition Facts
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 140, Fat Cal. 60, Total Fat 6g (9% DV), Sat. Fat 2g (11% DV) Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 2500mg (104% DV), Total Carb. 0g (0% DV), *Dietary Fiber 0g (0%DV), Sugars 0g, Protein 20g, Vitamin A (0% DV), Vitamin C (2% DV), Calcium (0% DV), Iron (6% DV).
*Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C and Calcium
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cook & CareArrow

UPON RECEIPT:
Your ham (in a traditional cloth sack) will ship frozen in a sturdy corrugated box. Refrigerate upon receipt.
STORAGE:
Refrigerate upon receipt. Surface mold is common on uncooked salt cured hams and can be scrubbed off prior to the cooking process.
COOKING:
Preparation prior to cooking - Uncooked Country hams require soaking before cooking since these hams are salt cured. The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham). Country Hams have a shorter curing period and are considered milder than Genuine Smithfield Hams, but will still be salty and dry by nature. Soak Country Hams 24 hours or longer. Changing the water every several hours during soaking will aid in drawing salt from the ham. After soaking, wash ham thoroughly in warm water. Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. Mold is a common and natural occurrence on aged hams (just like fine aged cheeses), denotes proper curing, and does not affect the taste or quality.
Oven Cooking - Wrap in heavy duty aluminum foil, forming a vessel with the bottom layer. Place in a large roasting pan for support. Add 4 to 5 cups of water within the foil and carefully join the edges of the aluminum foil making sure the edges are closed. Preheat oven to 300°F and bake approximately 3 hours or 20 minutes per pound. Using a meat thermometer, check for a 163°F internal temperature in the thickest part of the ham. Remove ham from oven when correct internal temperature is reached and let cool to room temperature for one hour. Remove skin and fat as desired.
Water Cooking – Place ham skin-side down in a roasting pan large enough to cover ham and fill with cool water. Bring water to 190°F (not quite simmering). Cook to 163°F degrees internal temperature (or about 25 minutes per pound), adding water to keep ham covered. Remove ham from water when correct internal temperature is reached and let cool to room temperature for one hour. Remove skin and fat as desired.
GLAZING & SEASONING:
If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in a 400°F oven until brown (approximately 15 minutes). Or to add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
CARVING:
With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.
SERVING SUGGESTIONS:
Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.

Recipes & Serving SuggestionsArrow

Brown Sugar Ham Glaze
Brown Sugar Pineapple Ham Glaze

Reviews

Write a review

Tony Roma  |   3 Aug 2022
My Dad's Goto.
Mosy people use bacon but my dad would always use this for his fried corn. Absolutely delicious.

Vicki Vorwork  |  26 Dec 2021
Best Country Ham Yet
Has a hit this Christmas. A lot in our family love Country ham. People who give poor ratings must think this is a regular ham. True Country ham is salty we soak it for 12 hours. But of course it is still salty because it is Country ham. Best Country ham flavor we have tried over last 25 years.

Grace Dunn  |  24 Oct 2019
Gracie R
The very best ham I use to prepare a 150 year old recipe, with a powdered ginger snap bourbon whiskey coating for 2nd "bake".

Jeff Sisk  |  29 Nov 2018
Hanging my own
Our family has been enjoying Smithfield Hams for over 35 years.My uncle had a farm and would raise and butcher many hogs.That's where I learned how to cure country hams.I have 2 Smithfield Hams hanging and will be using one of thrm for Christmas. Keep up the good work and quality.Merry Christmas

Bonnie T Pelino  |  17 Nov 2017
Mrs
Love the country hams/ make good red eye gravy remind me of being up on family farm

A Belsan  |  15 Nov 2017
True Country Ham
Always enjoy these hams.

Elizabeth  |  27 Feb 2017
Family Favorite!!
This is a tradition every Christmas in our family for the past 30+years that everyone looks forward to. The saltiness makes you crave it even more! (If you want to lessen the saltiness an additional day of soaking with frequent water changes will greatly reduce it.) Thinly sliced, it is perfect on a biscuit with a touch of butter or a plain croissant for breakfast. Already looking forward to Christmas this year!!!!

Evelena Alexander   |   7 Dec 2015
The Best
I use it when am cooking collard green,Bean and my food be so good your the best

Jordan  |  12 Oct 2015
BEST DAMN HAM!
ABSOLUTELY LOVE THIS HAM. WILL BE ORDERING ANOTHER AGAIN THIS YEAR FOR CHRISTMAS!

Jeff   |  21 Apr 2015
Jay Tee
Followed directions, scrubbed, soaked, cooked 8 hrs on smoker wrapped in foil. Yum

John Kastrava  |  19 Dec 2013
An American Treasure
The Smithfield Ham and the country ham are wonderful. My wife, from Virginia, first introduced me to the country ham 20 years ago. We have since enjoyed 1 or 2 hams every year. I shared this American treasure with several work mates this past year, and now they too are ordering the Country Hams. Thank you J.Kastrava
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