It should be removed just prior to cooking or slicing the ham. One Picnic goes to Andrew. This brings out the natural taste of the ham. An old pillow case works fine for this. Drop it hock-down into a cloth bag and tie tightly. (It’s one of the ways we kept meat edible before refrigeration came around.) A Sugargrove Ham is an excellent choice for any "Prosciutto" recipe. Adjust the following recipe to the weight of your ham and do your arithmetic carefully. Remove ham from roaster and trim off the skin and excess fat. We'll do the rest. A Superb Taste of Sugar Cured Country Ham From the Past Sugargrove Sugar Cured Country Hams. After the hams have absorbed the cure, they are removed from the hardwood curing racks, individually wrapped in kraft paper and hung from the rafters in nets to begin the aging process. Get a fresh ham (the cut of pork) nicely trimmed up. per pound. One Picnic goes to Andrew. Cooked Country … Every ham is cured, individually, on our homemade wooden racks. The commercial guys are in a hurry and use some serious chemicals to speed things up. Smoke them if you like. A really great way to bring out the natural flavor of Sugargrove Country Ham is to put it on a grill. Carve thin slices with a sharp knife beginning at the hock end. Use the Help Forum for that. The instructions from the ham companies are the … Remove the netting and kraft paper. You are in for a real treat! $98.90$98.90($0.39/Ounce) FREE Shipping. (just over 11 kg.). Wham, bam, thank you mam and here’s your ham. Schedule your weekly meals and get auto-generated shopping lists. Place in 250º F oven and bake until the internal meat temperature reaches 155º F. Allow approximately 20 to 25 minutes per pound. Let’s get to it. Spread glaze of your choice over the ham and lightly brown in a 375ºF oven. You got to pay your dues. We take pride in our process and all of our products. See less. 3. Mold is normally found on any slow cured and aged ham. Rub the ham with the mix and rub and rub until your hand is hot and the ham has taken in all that it will. You may say, “it will spoil”. per pound. It is. Advertising on Group Recipes is sold by Read more Remove ham and place with the skin side up in a covered roaster or cooking bag, with 1 to 2 inches of water. They remain through Mother Nature's seasons to develop the wonderfuly distinctive flavor of a slowly cured and aged Sugargrove Sugar Cured Country Ham. Helpful Cooking Tips; Sugar Grove Hams. Approximately one minute each side, your Sugargrove Country Ham will be ready to serve. I have done maybe 30 hams this way and never lost one. per pound. You’re likely to get a bigger cut so I set the recipe at 25 lbs. Weigh it. ground red pepper = 1 pinch per pound. You may say, “it can’t be that easy”. : Instructions for cooking country hams are usually two ways:Bake at 500F for 15 minutes, let sit for 2hours, bake at 500F for 15 minutes and let sit for 6 hours.-or-Boil the ham on the stove.Both SUCK. Take Note We will not respond to member emails. 7. I hang mine in the smoke house and give them a few hours of smoke about once a month. Post a link to another recipe or group by pasting the url into the box where you want it to show up. For best results use a meat thermometer with the tip of the probe in the center of the ham, not touching the bone. My average full ham (cured) is about 17 lbs. It’s all by weight so go for it. It’s all by weight so go for it. Ham, generally, is the cured hind leg of a pig, and will comprise a cut somewhere between the shank (the ankle) and the rump. Cooking hints and glaze recipes are packed with each ham purchase. - Whole Bone-in Country Ham - Blue Ridge Mountain Cured. 6. It is. This recipe works. They hang for at least six months so no rush. Stuff the remaining handful into the hock end and bandage it on. The commercial guys are in a hurry and use some serious chemicals to speed things up. A Sugargrove Ham can be prepared and served by a variety of methods to suit the occasion. Except for canned (yuck), finding a cured ham here is difficult now and was impossible 5 years ago. per pound. • 1/2 c. dark brown, or raw sugar - no more = 1 tsp. We are a wholesale distributor that can offer our top-of-the-line products, including meats to the general public. We offer a variety of sizes and packaging; all are vacuum sealed in heavy materials except for the unsliced whole hams. No thanks. • 1/2 c. dark brown, or raw sugar - no more = 1 tsp. Silverstone Ham Co is located just north of Boone N.C. in a mountain valley called Zionville, N.C. We cure only the finest hams and select the best ingredients that make up our one of a kind sugar cure.