Country ham preparation
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Country ham preparation
  Ham    Pork  
Last updated 6/12/2012 12:43:28 AM. Recipe ID 2637. Report a problem with this recipe.
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      Title: Country ham preparation
 Categories: Pork, Main dish
      Yield: 1 Servings
 
      1 ea COUNTRY HAM, ANY SIZE
 
     SCRUB OR CUT OFF ANY MOLD THAT IS ON HAM WHEN PURCHASED. THEN
  RINSE IT WITH A MIXTURE OF EQUAL PARTS OF WHITE VINEGAR AND WATER.
  HANG IN THE HAM IN A COOL PLACE TO STORE IT. IF MOLD REOCCURS. THE
  HAM WILL CONTINUE TO AGE WHILE IT IS STORED. THE COOLER THE
  TEMPERATURE THE LESS IT WILL AGE.
     COUNTRY HAMS ALWAYS TASTE SALTY. YOU CAN REMOVE SOME OF THE SALT
  AND ADD MOISTURE BACK TO THE CURED HAM BY SOAKING IT IN WATER FOR 24
  HOURS. SALT CONSCIOUS PAOPLE SOMETIMES SOAK THEM UP TO 72 HOURS. IF
  YOU DO THIS, CHANGE WATER DAILY. THIS REMOVES SOME OF THE SALTY
  TASTE, BUT NOT ALL.
     COOK THE HAM ACCORDING TO THE COUNTRY HAM WITH BROWN SUGAR COATING
  DIRECTIONS.
     ONCE THE HAM IS COOKED IT WILL KEEP IN THE REFRIGERATOR FOR UP TO 6
  WEEKS IF IT IS TIGHTLY WRAPPED IN BROWN PAPER OR ALUMINUM FOIL. DON'T
  USE PLASTIC WRAP AS IT HOLDS TO MUCH MOISTURE AND SPEEDS SPOILAGE.
 




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Recipe ID 2637 (Apr 03, 2005)

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