Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Country Ham on my BGE

Kevvo
Kevvo Posts: 8
in EggHead Forum
Looking for feedback as to whether it is worth doing and if so, how...??
· Share on FacebookShare on Twitter

Comments

  • ar15203
    ar15203 Posts: 86
    http://eggheadforum.com/discussion/1159003/american-style-brown-sugar-glazed-holiday-ham-from-charcuterie/p1

    XLBGE, Egging in NH
    · Share on FacebookShare on Twitter
  • ar15203
    ar15203 Posts: 86
    I just got my 1/2 of a pig and i have a 10lb green "ham" that I want to cure. I also have the belly that I also want to cure and smoke. I am waiting to get some time to do all of it. It is a gamble but I want to try it any way. 

    XLBGE, Egging in NH
    · Share on FacebookShare on Twitter
  • onedbguru
    onedbguru Posts: 1,648
    Country hams are typically a very LONG process. It is salt-cured, slow smoked for 1-4 days at ~90 degrees and aged for 4-6 months. 

    Here is a recipe:
    https://pubs.ext.vt.edu/458/458-223/458-223_pdf.pdf

    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Yeah. Country ham is way diff than the city ham from that link

    biddy of mine does one from Kentucky every Christmas. He just smokes it with not too much of anything added and it's fantastic. He doesn't soak either, which astounds me. Althoigh I don't think his is aged too long, it's not very dry

    i cured one myself and the drying causes the fat to go clear when you cook it, which kinda freaks people out (if they are yankees i guess)

    i would follow the instructions that came with it, if they did. Just treat the BGE like an oven

    i did soak mine. Pretty much followed the Alton Brown recipe. Again, for a country ham, not the city ham as above
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter

Categories