Corned Ham

[SmokinLee]

Just got off the phone with my brother from TN. He said he bought a whole corned ham. Theres alot of sites on this, but to save you some time.

http://www.olsouthrecipes.com/ham.html

With all the new discussions on using differents Salts I figured I would post it.

[bbally]

The traditional country ham is a fantastic product.

[Richtee]

The traditional country ham is a fantastic product.

Yes it is...but this isn't one of them is it? It's a salted pork roast right?

[bbally]

Yes it is...but this isn't one of them is it? It's a salted pork roast right?

Depends on how long it was salt cured for......

The term corned indicated it was cured with rock salt. The kernals of rock salt made it look like it was down in corn.

[Richtee]

Depends on how long it was salt cured for......

The term corned indicated it was cured with rock salt. The kernals of rock salt made it look like it was down in corn.

Yeah, I had heard that "corned" thing before. Well, the article tossed out 11 days I think. Not much time for a leg of pork.

[bbally]

Yeah, I had heard that "corned" thing before. Well, the article tossed out 11 days I think. Not much time for a leg of pork.

I thought it was a purchased product and the spicing was done for 11 days. But I thought it was corned properly. 11 days would be salt pork at best.

[Richtee]

Yeah... they are not mentioning any spices, Lee. You had this before? You spice/glaze upon cooking then?

[SmokinLee]

No I haven't tried one of these and really never heard the term Corned Ham I guess. My brother called after he bought it on sale in Knoxville around 25 bucks for a whole Ham. He wanted to see if I ever tried one and he was just checking out some sites where it said to make many slits around the ham and insert kale and other greens . The country he buys from this place
http://bentonshams.com/
they are pretty darn salty with a almost sour like funk about them. They are pretty good for maybe once a year just for something different. He gets them sliced in about 1/2 inch slices and they recommend rinsing them, trim the fat off and lay the fat in the bottom of a skillet and place the ham on the fat to heat. Remove the meat and fat and add some flour and coffee for the redeye gravy. This company makes some damn good bacon.