📝 About This Recipe
A cornerstone of Southern culinary heritage, this authentic country ham is transformed through a patient, months-long process of salt-curing and hickory smoking. Unlike its wet-cured 'city ham' cousins, this method produces a deep mahogany exterior and a salty, intensely savory interior with a firm, prosciutto-like texture. It is a labor of love that rewards the patient cook with the true, rustic flavor of the American South.
🥗 Ingredients
The Cure
- 15-18 pounds Fresh Green Ham (Pork Leg) (Skin-on, bone-in, high-quality heritage pork preferred)
- 8 cups Coarse Kosher Salt (Non-iodized is essential)
- 2 cups Light Brown Sugar (Packed)
- 1/4 cup Black Peppercorns (Coarsely cracked)
- 2 tablespoons Red Pepper Flakes (For a subtle Appalachian kick)
- 1 ounce Sodium Nitrate (Curing Salt #2) (Essential for long-term safety and color)
The Glaze (Optional for Baking)
- 2 cups Apple Cider (Unfiltered)
- 1/2 cup Dijon Mustard
- 1/2 cup Honey (Local wildflower honey)
- 12-15 pieces Whole Cloves (For studding the fat cap)
👨🍳 Instructions
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1
Thoroughly clean the fresh ham, removing any loose bits of fat or skin. Ensure the blood is pressed out of the veins near the hock by massaging firmly toward the cut end.
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2
In a large bowl, combine the kosher salt, brown sugar, cracked black pepper, red pepper flakes, and curing salt #2. Mix until the sugar is evenly distributed.
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3
Rub roughly 1/3 of the cure mixture into the ham, paying special attention to the exposed meat and the hock end. Pack the cure into the 'aitch' bone joint to prevent spoilage.
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4
Place the ham in a wooden curing box or a non-reactive tray in a cold environment (36-40°F). After 7 days, apply another 1/3 of the cure. Repeat again on day 14.
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5
Allow the ham to cure for approximately 1.5 days per pound of meat. A 15lb ham will take about 23-25 days. The meat will become firm as moisture is drawn out.
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6
Once cured, rinse the ham thoroughly with cold water to remove excess surface salt. Pat completely dry with lint-free towels.
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7
Wrap the ham in breathable cheesecloth or a cotton ham bag. Hang it in a cool, well-ventilated area for the 'equalization' phase (about 14 days) to allow the salt to penetrate the center.
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8
Cold smoke the ham using hickory or applewood. Keep the temperature below 90°F. Smoke for 12 hours a day for 2-3 days until the skin turns a deep amber-mahogany.
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9
Hang the ham in a cool, dark, dry place (the 'aging' phase) for 3 to 6 months. This develops the complex, funky umami flavors characteristic of a true country ham.
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10
To prepare for eating, scrub the aged ham with a stiff brush and soak in cold water for 12-24 hours, changing the water twice to leach out excess salt.
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11
Simmer the ham in a large pot of water (or half cider) for 20 minutes per pound until the internal temperature reaches 145°F.
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12
Remove the skin while the ham is warm, score the fat in a diamond pattern, and stud with cloves. Brush with the mustard-honey-cider glaze.
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13
Bake at 350°F for 20-30 minutes, basting frequently, until the glaze is bubbly and caramelized.
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14
Allow the ham to rest for at least 30 minutes. Slice paper-thin—this is crucial, as the flavor is intense and the meat is dense.
💡 Chef's Tips
Always use a meat thermometer to ensure the internal temperature reaches 145°F for safety. If the ham develops a white mold during aging, don't panic; this is normal and can be wiped off with vinegar and water. Never skip the soaking step for an aged ham, or the saltiness will be overwhelming. Use the leftover ham bone to season a pot of collard greens or pinto beans for the ultimate Southern side dish.
🍽️ Serving Suggestions
Serve paper-thin slices on warm, buttery buttermilk Biscuits. Pair with a side of 'Red Eye Gravy' made from the pan drippings and strong black coffee. Accompany with sweet pickles or a spicy peach chutney to balance the salt. Enjoy with a glass of dry hard cider or a bold, oaky Bourbon.