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Advice on preparing traditional cured/smoked/aged ham?

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Advice on preparing traditional cured/smoked/aged ham?

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squabbit | | Apr 5, 2010 10:42 AM

So I am the fortunate owner of a 17 pound aged ham prepared in the traditional fashion for long-term aging and stability. I have dubbed it "Hamzilla." It has very very dense, deep burgundy colored meat that is much more akin to prosciutto than any ham you might get at the average grocery store (it has virtually no water content). My questions are as follows. The FDA considers this meat to be uncooked and therefore does not recommend eating it without preparation, but it looks and tastes exactly like prosciutto (but with a little bit of a smokiness). Can I use it as such? Also, the meat is very salty due to the process of creating a shelf-stable product (this thing was made last fall). The manufacturer states that the ham can be soaked over night to remove some of this salt, but considering that the skin covers most of the meat (and it is TOUGH skin) I can't imagine a 24 hour soak is going to do much to remove salt. Any thoughts on how long to soak this thing so that it is edible, without messing up the texture/flavor of the meat? Thanks. Here is a link to the smokehouse with a picture of a similar ham. http://www.smokehouse.com/burgers.nsf...

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