Country Ham - Salt Cured Ham

If you go to your local meat market and see a ham on the shelf rather than the refrigerator case it is more than likely a country ham. This type of ham does not need to be refrigerated because they are salt cured. There are many different methods of curing ham, and salt cured is just one of the ways.

A country ham often times will have a layer of mold on the skin, do not worry this is normal. This mold can be scraped off the skin. If you do end up getting a salt cured ham know that you will need to soak it in water for several hours. After you soak the country ham it also will need to be simmered for several more hours prior to baking it.

Country hams are typically more salty than your brine cured hams. Their taste is also different than a brine cured ham, many people will need to acquire the taste for a salt cured ham. But once you do, you will fall in love with them.

||How to Grill Ham||