Country ham

Country ham is a variety of cured ham that is traditionally associated with the Southern United States. It is preserved by a method that includes salt curing and aging, which gives it a distinctive flavor and texture.

History

The tradition of making country ham in the United States dates back to the colonial era. Early settlers from Europe brought with them the knowledge of preserving meat through salt curing, a method that was particularly useful in the warm, humid climate of the South. The process of making country ham has remained largely unchanged since these early days.

Production

The production of country ham begins with the selection of a fresh pork ham. The ham is then covered in a mixture of salt, sugar, and other preservatives, and left to cure for a period of time that can range from a few weeks to several months. After curing, the ham is washed to remove the excess salt, and then aged for a further period of time. The aging process can last from a few months to over a year, and it is during this time that the ham develops its characteristic flavor and texture.

Consumption

Country ham is typically served in thin slices, either on its own or as part of a meal. It is a popular ingredient in many Southern dishes, including biscuits and gravy, red-eye gravy, and grits. It can also be used as a flavoring in a variety of recipes, from beans and greens to pasta and rice dishes.

Varieties

There are several varieties of country ham, each with its own unique flavor profile. These include the Smithfield ham, which is produced in the town of Smithfield, Virginia, and the Tennessee country ham, which is known for its strong, smoky flavor. Other notable varieties include the Kentucky country ham and the North Carolina country ham.

See also

• Ham
• Curing (food preservation)
• Southern United States cuisine

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