It time to buy your hams--

[Glenn W]

for next Christmas or thanksgiving.
That's right, if you want a truly fantastic ham next Christmas you need to buy it now. I'm referring to "real" ham--- aka Smithfield, Virginia, or Country ham, i.e., dry cured ham.
Even the best (and most expensive) Smithfield hams are now only aged for 6 months. This compares to the identically cured Prosciutto (sp) that is aged for 1 to 2 years. A truely fine Prosciutto is the best ham in the world, hands down and expensive as holy hell. For all intents and purposes, the best Prosciutto is the same as a Virginia ham, except that it is aged longer. As the hams age, the meat becomes a deeper red and develops little white specks in the meat. (not just lines of fat but specks in the red meat). If you buy a "Virginia" or "Country" ham it is only 3 months old, while a Smithfield ham is 6 months old.
Get your hams now and hang in the garage till next winter (or longer) and you will enjoy a much sweeter ham.
The best hams are damn expensive outside of Tidewater Virginia and must have these exact words--- "Genuine Smithfield Ham". However, there are exact same hams but cured for only 3 months including brands such a Peanut City (my favorite). As long as your ham is smoked, cured with salt, pepper, and sugar, and from Virginia or North Carolina it will be a good ham if aged long enough (at home)
The ham certainly does not have to come from Smithfield, Va. but be aware that some North Carolina hams are not smoked (most are). The sack will say if the ham has been cold smoked. Also, those packed with brown sugar ( in addition to salt and pepper) seem a bit sweeter.
Now that the Holidays are over, you will see these hams on sale. I bought 2 hams last night for $1.79/lb.
In any event, get your hams now, hang in the garage till next winter and you will be glad you did. (make sure you hang so air can get to all sides of the ham). Some say not to let the hams freeze, but I've never worried about it.
If you are really good, age one till Easter 2009-- I've never been able to keep one without temptation to cook that long though.

[Squidnation]

for next Christmas or thanksgiving.
That's right, if you want a truly fantastic ham next Christmas you need to buy it now. I'm referring to "real" ham--- aka Smithfield, Virginia, or Country ham, i.e., dry cured ham.
Even the best (and most expensive) Smithfield hams are now only aged for 6 months. This compares to the identically cured Prosciutto (sp) that is aged for 1 to 2 years. A truely fine Prosciutto is the best ham in the world, hands down and expensive as holy hell. For all intents and purposes, the best Prosciutto is the same as a Virginia ham, except that it is aged longer. As the hams age, the meat becomes a deeper red and develops little white specks in the meat. (not just lines of fat but specks in the red meat). If you buy a "Virginia" or "Country" ham it is only 3 months old, while a Smithfield ham is 6 months old.
Get your hams now and hang in the garage till next winter (or longer) and you will enjoy a much sweeter ham.
The best hams are damn expensive outside of Tidewater Virginia and must have these exact words--- "Genuine Smithfield Ham". However, there are exact same hams but cured for only 3 months including brands such a Peanut City (my favorite). As long as your ham is smoked, cured with salt, pepper, and sugar, and from Virginia or North Carolina it will be a good ham if aged long enough (at home)
The ham certainly does not have to come from Smithfield, Va. but be aware that some North Carolina hams are not smoked (most are). The sack will say if the ham has been cold smoked. Also, those packed with brown sugar ( in addition to salt and pepper) seem a bit sweeter.
Now that the Holidays are over, you will see these hams on sale. I bought 2 hams last night for $1.79/lb.
In any event, get your hams now, hang in the garage till next winter and you will be glad you did. (make sure you hang so air can get to all sides of the ham). Some say not to let the hams freeze, but I've never worried about it.
If you are really good, age one till Easter 2009-- I've never been able to keep one without temptation to cook that long though.

Glenn does temperature or light make a difference? Not just asking about extreme temperatures but more so fluctuating temperatures. I can keep one in a barn, attick, crawspace, shed, closet. what would be best. I know it is sealed in a sack but I am sure some light will get to it. Also can you age a ham for too long? It is a shame that these damn treats are so close to me but I really have only tried them with friends. I have never actually bought one. Bill's Resturant on Chincoteague has one of the best meals i have ever ate. Smithfield Va. smoked ham and single fried oysters. Damn makes me want to jump in the truck and head over there right now.

[flatbottom]

Thanks for the tip !
I truly luv a great ham. We had a ham at Christmas, purchased at Redners( a new chain up here to us), it had a good 3/4 inch of fat and man did I cook it up. The sweetest, most moist ham I have had in sometime. I like to fill the roaster with apple juice just to the edge of the roasting rack. As the fat melts down and steams the ham, the aroma drive me crazy. I will try the cured ham and look for a bargain in the market this week.

[Glenn W]

Glenn does temperature or light make a difference? Not just asking about extreme temperatures but more so fluctuating temperatures. I can keep one in a barn, attick, crawspace, shed, closet. what would be best. I know it is sealed in a sack but I am sure some light will get to it. Also can you age a ham for too long? It is a shame that these damn treats are so close to me but I really have only tried them with friends. I have never actually bought one. Bill's Resturant on Chincoteague has one of the best meals i have ever ate. Smithfield Va. smoked ham and single fried oysters. Damn makes me want to jump in the truck and head over there right now.

Bill, I'm no expert but have grown up with Country hams. If I had a barn with good ventilalation that would be my first choice but I just use the garage. I wouldn't want the ham to get full sunlight all day though. The warm temps this summer won't hurt it within reason-- i.e., I wouldn't put it in the attic. The crawl space would probably be so humid that the mold on the ham would get an inch thick (which won't hurt it). Mice WILL get to a ham in the winter if you give them a chance--- just make sure you hang it and you'll be ok.
The longer you age a ham the more concentrated the flavors become. It will get pretty damn hard after 9 or 10 months but that is fine because it will rehydrate alot when you soak it before cooking. I really don't know the answer as to what is too long. I just read that some super expensive Proscuitto is 4 years old
Flat, I've never tried apple juice, but an old Southern favorite (my ex Mother in Law did it this way) is to add a liter of Coke to the water.
As with all meats ( especially those cooked in a liquid, don't overcook the ham or it will come out dry and hard. Save that liquor for collard greens

[Wild Life Management]

Glenn, that's some good info there. I wish I had known that last year.

I wouldn't have thought that 6-12 months would have that much effect. Yet another I have to try.

[Capt-D]

BSave that liquor for collard greens

You had me till you mentioned the collard greens!

-D

[Thin Blue Line]

Heres a little info on the Prosciutto..just a fyi...I pay around 18.00 bucks a pound for good prosciutto and ther is no finer cold cut around. Treat yourself but have the deli slice it extra thin. Makes a awesome sandwich with a little olive oli, sharp provolone and roasted peppers..on a nice spucky roll..

The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.


Sea salt being addedFirst the ham is cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place. In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor - this type of ham is often called Speck. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry it is hung in an airy place, either at room temperature or in a controlled environment, for up to eighteen months.

[neilinov]

Glenn:

What's the difference between the ham in a sack and the bacon in a sack? On the way back home from the outer banks this weekend curiousity got the best of me and I stopped and bought some of the bacon in a sack. I think it was peanut land brand or something. It was one of the worst things I had ever tasted. Kinda like a cross between a deer salt lick and ass. I swore I would never try one of those ham in a sacks after eating the bacon. Are the hams really that good? If so I will give them a go next time I am headed to the OBX

[SAXIS ISLANDER]

A slice of VA country salt ham laid between two halves of a freshly baked and buttered sweet potato biscuit, and a RC Cola......Thanksgiving Dinner in Saxis Island!!!!

[Glenn W]

Glenn:

What's the difference between the ham in a sack and the bacon in a sack? On the way back home from the outer banks this weekend curiousity got the best of me and I stopped and bought some of the bacon in a sack. I think it was peanut land brand or something. It was one of the worst things I had ever tasted. Kinda like a cross between a deer salt lick and ass. I swore I would never try one of those ham in a sacks after eating the bacon. Are the hams really that good? If so I will give them a go next time I am headed to the OBX

Well, I don't want to get all scientific and stuff, but ham in a sack is ham--- and bacon in a sack is bacon.
A ham is a hog's hind quarter and is meat. Bacon is from the upperf flank and almost all fat. I really don't think it is possible to screw up bacon--- my daughter can even fry up a mess of bacon. Course, it helps if you take it out of the sack first and slice it before putting it in the frying pan.
To be honest, I know several people (none from the South) that do not like Virginia Country ham or Italian Proscuito. They say it is salty. Hell yea it's salty the damn meat has been rubbed and saturated in salt to draw out the moisture.
Mr. Hoyty Toyty speaks of the elegant Italian Proscuitto. So artfully sliced paper thin, with some WOP faggot massaging the hog hind quarter in Sea Salt blessed by the Pope----- Hell, we been doing it that way for about 350 years on this side of the pond too (less the faggot and Pope thing). Proscuitto and Virginia ham are identical in curing, smoking, and aging. There is absolutly no difference in the two today. Most Iialian Proscuitto seems a bit less slaty simply because it has been soaked in fresh water longer prior to cooking. In years past, there were some differences in taste due to what the hogs were fed. Many Europeans preferred hogs that feed on wild nuts, whereas Smithfield Ham hogs used to be required to be fed peanuts ( not true anymore). Oh, one other thing--- we don't wrap our ham in melon balls, but rather, buttermilk bisquits.
Next time your on your way to the OBX, stop by a country diner in Chesapeake Va. or Currituck, NC and order a COUNTRY SMITHFIELD ham sandwich with rat cheese---on White bread. No Swiss Cheese, no Rye bread and no fancy smancy Poupon mustard--- Frenches yellow its fine

I guess good ham is like any other food--- some people love it and some just don't like it.
If you do buy a ham, it is not the same as the wet hams you get up north.---- it must be soaked at least overnight in fresh water. For a ham Virgin, I would soak it over night, change the water in the morning and soak it till at least noon the next day. Then, you must boil (simmer) a ham to cook and before you put it in the oven (the only time we put a ham in the oven is to glaze it it we want to get all fancy in presentation). It goes without saying that you take a brush and scub the mold and excess salt off the ham before you soak it.