Whole, Sliced Country Ham
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North Carolina Whole Country Ham 14-16 lbs. We still cure our hams the slow, old-fashioned way. We hand rub each of our fresh hams with our special cure mixture, and place them in our refrigerated curing room in oak bins. After a few days in this cure, each ham is hand rubbed a second time and returned to the curing room where they stay for a total of 40 to 45 days. At this stage of the curing process, the hams are washed of excess salt and placed in equalization. This process allows the cure mixture to equalize throughout the whole ham giving it a consistent flavor. After equalization, the hams are hung in the drying/aging room at a temperature of 80 to 85 degrees for 25 to 35 days. This is where the old time southern flavor of country ham is achieved. For a more aged, robust flavor, we age the hams longer. Cured by a North Carolina family business who have won many awards including Smoked Country Ham Grand Champion.

Makes a wonderful gift.

How to Prepare a Whole Country Ham

When preparing a country ham, allow about 2-3 servings per pound for a dinner in which the ham is the only meat.  Traditionally, there is usually at least one other meat.  You will get 20 or more, small ham biscuits per pound of meat.  If the ham is molded, scrub thoroughly with a brush and warm water.

Boiled Country Ham – Whole Or Half Ham 

  1. The country ham has lost a considerable amount of moisture--so we like to simmer--instead of bake.

  2. Cut off approximately 3 inches of the hock, which can be used to cook with beans, etc.

  3. Weigh the ham and place in vessel large enough to be completely covered with water.  Soak the ham in cold water for at least 24 - 36 hours.  Drain and replace with fresh water.**  Bring to a boil, then turn heat down to  JUST SIMMER and cover with a lid. Let the ham simmer 20 minutes per pound.  DO NOT BOIL--just simmer--this is important.  Consider simmering 15 minutes per pound if boiling half of a country ham or the boneless center section. 

  4. After cooking, remove the vessel from the stove and allow ham to cool in water in which it cooked.  Remove rind, wrap the ham in foil paper and place in refrigerator to get cold before slicing.  It is better to cook the day before serving in order to chill for slicing.

aking – Whole Or Half Country Ham

This is really a modified version of the basic recipe for boiled country ham.   It may be necessary to remove the hock to allow the ham to fit in the roaster.  Soak the ham for 12 hours in cold water in a vessel large enough to completely cover the ham.

Place ham (skin side up) in a deep open roaster.  Roaster should be deep enough for water to completely cover the ham. Pre-heat oven at 350°F, add  hot  water to within two inches of top of roaster containing ham, cook for 10 minutes at 350°F then reduce heat to 250°F and cook for 20 minutes per pound.

After cooking, remove from oven and allow ham to cool in water in which it cooked. Remove rind, wrap the ham in foil paper and place in refrigerator to get cold before slicing.  It is better to cook the day before serving in order to chill for slicing.

** Flavor Changer Ingredients To Add To Water When Boiling Country Ham

  • 1 cup molasses and cover ham with water, or

  • 1 (64 ounce) bottle apple juice, or

  • 1 cup vinegar and 1 cup brown sugar, or

  • 1 (64 ounce) bottle of cola

More Information about our Country Ham/Bacon Products


Our selections of Country Ham and Bacon are dry cured products.  The uncooked country ham and bacon are shelf stable.  They do not require refrigeration. All products are USDA inspected and meet all USDA shipping requirements for safety.

Why do uncooked, cured country meat products not require refrigeration?

According to the USDA, uncooked country meats 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 cured meats are sliced and vacuum packaged, which removes oxygen in addition to being a low moisture product. We do not ship our vacuum packaged salt and sugar cured country meats 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 /bacon 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 meats...

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 and bacon?

Cook slices that are up to about 1/4 inch thick. Do not trim the fat off 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/bacon 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. Pat dry as to avoid hot grease from splashing up when you add it to skillet.  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 #: B074V9WFFC

Dan'l Boone Inn Whole Country Ham (14-16 Lbs) with Red Eye Gravy

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