Last time I worked in Virginia, I bought a couple of country ham sandwiches, first ones I ever ate. I then went out and spent $225 on 3 Smithfield Country Hams. I love them. We are doing this as part of our Christmas menu, but here's the problem.
My wife thinks they are too salty. I bought the kind that says not to soak in water, just cook it up and eat. Is there a less salty one out there?
If you bought a ham that say's not to soak in water, it ain't no Smithfield--DRY CURED ham.--- guarndamteeu.
By Definition (and Virginia state law) a Smithfield ham is a dry cured Country ham packed in Smithfield Va. and aged (dry) for a minimum of 6 months.
Now there's are all kind of silly shit out there with the word "Smithfield" in it somewhere and I ain't going to play lawyer games----- a real Smithfield ham is dry cured and must be soaked--- period--- no ands, ifs, buts about it.
If you ate a true dry cured Smithfield ham without soaking it, your blood's sodium level would blow a gasket---- not to mention it would taste like a salt block in the horse pasture.
Here's how to tell---- If it came in a sack, and the ham is wrapped in paper inside the sack, and is not refrigerated, it is a dry cured ham and must be soaked. If it came in a can or a plastic wrapped whatever it is, well--- no comment--- do what you want with the hunk of shit.
What "Brand" of Smithfield ham is this? ( there are only 4 as I recall). Does it say Dry cured or Sugar Cured? Does it say the words Country ham on it any where?
Anyway, assuming it is a real Smithfield (in a sack), it must be soaked. Put it in a cool dry place until your ready to cook it. When your ready to cook it, get a brush and knock off the the excess salt, pepper, and mold. Soak in cool water in the sink over night. Change the water before you go to bed, and then again in the morning. I dunno, soak it for about 10 to 12 hrs---- a little more if the Mrs., doesn't like it real salty. There is a point where if you soak it too long you loose flavor and texture. so I'd say 14 hrs soak tops.
you simmer a ham--- don't even try to dry bake it. Do not boil it--- simmer slow. Do not over cook as it will be dry and tough.
As far as the Mrs goes., any dry cured ham is going to be salty even when soaked properly---- but then again, so is fine cavier. I recon you could call fresh herring roe soaked bland cavier as well, but it ain't the real McCoy and wouldn't taste like real cavier either.---- taste preferences are just that, preferences. Some people just don't like Smithfield ham--- but no sense in destroying a fine piece of meat trying to turn it into something is not.
Good luck and let us know the brand and if it came is a sack.
1. I bought a "real" smithfield country ham. Not refrigerated, in a sack, in a box. (actually ate 3 of these)
2. I did NOT soak the ham. (must be I like salt)
3. Now I know why the wife thought it was too salty
4. This is why Yankees didn't invent the country ham!
Now I'm off to buy some Virginia Nuts...Like I'd know a Virginia Nut from a squirre'ls ass!
Thanks everyone, you may have just saved Christmas!!
Mike
Last edited by Mike Boehler; 11-12-2008 at 09:44 AM.
Yall eat that city ham. Once a month at a mens prayer breakfast I go to every week we have country ham. Half of the people that go are retirees from the other side of the line. Very few eat grits. One time several decided to buy the ham and they bought this city ham. Had to give most of it to a soup kitchen cause only the northerners ate it. Good country ham is hard to beat.
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