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County Ham - Ready to try again


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Home Cooking 10

County Ham - Ready to try again

CathleenH | Mar 25, 2007 04:12 PM

I bought a country ham a few years ago from a reputable establishment in Kentucky. It wasn't what I was expecting. It was overwhelmingly smoky. I stored it in a garbage bag in the refrigerator so that it wouldn't permeate everything with the aroma of smoke. I guess that was a mistake. It molded and I threw it out.

I'm ready to try again but I have questions. Is American country ham always heavily smoked? Are there brands that are less smoky than others?

Can I store it uncovered on the countertop? If not, how do I store it?

Will it mold? Supposedly the mold is harmless and can be scraped off, but I'm not sure I like that...

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