Danl Boone Inn Whole Country Ham 15 to 18 Lbs
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The dry curing of hams is often referred to as an art. The proven methods used to dry cure hams have been handed down to each generation by our Appalachian forefathers. Today the dry curing of hams is one of the few traditions that technology has not significantly altered but actually enhanced. We duplicate the natural seasons of winter, spring, summer and fall to create products that has a distinctive flavor profile. If you are not familiar with country salt cured hams they have a strong salty taste which can be reduced by soaking prior to cooking. You can find a variety of good recipes on how to prepare and cook a whole country hams on the internet. Some folks just like to carve off just enough to cook at one time. Our hams are cured by a North Carolina family business who have won many awards including Country Ham Grand Champion in 2013. Our uncooked country ham products do not require refrigeration, so they can be shipped in a box without other packing materials. According to the USDA, uncooked country hams are safe to store at room temperature because they contain so little water bacteria cannot multiply in them.

 

Information about our NC Country Ham Products

Why do uncooked country ham products not require refrigeration?

According to the USDA, uncooked country hams are safe to store at room temperature because they contain so little water bacteria cannot multiply in them. A whole, uncut country ham can be stored safely at room temperature for up to 1 year. The ham is safe after 1 year, but the quality may suffer. Our ham cuts are sliced and vacuum packaged, which removes oxygen in addition to being a low moisture product. We do not ship our vacuum packaged salt cured country ham with cooling packages or special packaging since it is not necessary. Unopened packaged (uncooked slices) if kept in a cool dry area do not require refrigeration until they are opened, at which point they should be consumed promptly. We suggest storing in the refrigerator and the ham will retain it's best flavor for 2 to 3 months. Once you open a package you should consume in 5-7 days. I suggest you do not freeze the unopened packages nor use aluminum foil to wrap the ham once they are opened.

A little history about salt cured ham...

Growing up Georgia, we built a large wooden box with a cover and then covered the bottom with a 2 to 3 inch layer of salt. The hams were carefully placed the box and were not allowed to touch the sides of the box or other hams. We liberally applied more salt to completely cover the hams and over the course of time the salt removed significant moisture from the meat. making it safe to store for long periods of time without refrigeration. After my father salt cured the ham he coated it with honey tightly wrapped it and then hung it from the rafters in an out building. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of the South. The first writings of curing or the salting of hams actually occurs in history in 160BC. Obviously room temperature can be vague but growing up in Georgia we suffered from a much wider variation of room temperature then we experience today and we still enjoyed our country ham as we hope you do.

How do I fry country ham?

Cook slices that are up to about 1/4 inch thick. Do not trim the fat off of the slice of ham since this adds flavor and aids in cooking. Fry slowly in a large heavy skillet, I prefer my seasoned iron skillet. Turn the slices often and the ham is done when the fat is transparent and beginning to brown. Do not over fry as this will make the ham hard, dry and tough. If I am cooking very lean biscuit cuts, I either add some oil to the skillet or cook 1 to 2 slices of bacon in the skillet to create more fat for cooking the ham. I then have to make a little red eye gravy for the biscuit as well. Too Salty??For milder or less salty taste, soak in lukewarm water or sweet milk for up to 30 minutes before frying. You can also soak it in sugar water, Coca Cola, apple juice or any other liquid that isn't salty. Still too Salty?? Increase soaking time to 2-4 hours. De-salinating doesn't affect the taste or texture of the ham--it just leeches out some of the salt. 

 

 


  • Item #: DB100

Danl Boone Inn Whole Country Ham 15 to 18 Lbs

Price: $89.95
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