I just got a Burger's Smokehouse attic-aged country ham. I cut off a chunk,
about a couple of pounds, and put it in the crockpot. I covered it with
water, and added a handful of pickling spice. I cooked it on low for about
eight hours.

I had been hoping that this would remove some of the salt, and fearing that
it would remove too much of the country ham flavor. In fact, it came out
perfect; not too salty, but still very flavorful. As a bonus, it was also
very tender, and I could simply peel the rind off whole, which I am saving
for other uses.

This ham is also very tasty raw. I haven't tried frying any yet, but I am
hoping that my past experiences with fried country ham being too tough will
turn out to be the result of overcooking. I plan on just barely searing a
few ham steaks just to find out.

Nobody wrote:
I just got a Burger's Smokehouse attic-aged country ham.

Shove it up your ASS!

On Sat 11 Mar 2006 05:49:39p, Thus Spake Zarathustra, or was it Nobody?

I just got a Burger's Smokehouse attic-aged country ham. I cut off a
chunk, about a couple of pounds, and put it in the crockpot. I covered
it with water, and added a handful of pickling spice. I cooked it on low
for about eight hours.

I had been hoping that this would remove some of the salt, and fearing
that it would remove too much of the country ham flavor. In fact, it
came out perfect; not too salty, but still very flavorful. As a bonus,
it was also very tender, and I could simply peel the rind off whole,
which I am saving for other uses.

This ham is also very tasty raw. I haven't tried frying any yet, but I
am hoping that my past experiences with fried country ham being too
tough will turn out to be the result of overcooking. I plan on just
barely searing a few ham steaks just to find out.

Soak the ham steaks in milk overnight in the fridge. Drain and dry, then
trim most of the fat and render it in a skillet. Fry each side the steaks
quickly to brown, then add several tablespoons of water and cook, covered,
on low until most of the water is gone. Use remaining drippings and
scrapings, along with coffee and hot water, to make some redeye gravy.

--
Wayne Boatwright o¿o
____________________

BIOYA