Difference between revisions of "Country-cured ham"
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Latest revision as of 13:46, 25 March 2012
File:Country-CuredHam.jpg
Country-cured ham
Ham that has been dry-cured in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the ham). The salt is then rinsed off and the ham is slowly smoked over hardwood fires before being aged 6 to 12 months. Most are sold uncooked, though fully cooked hams are now becoming more readily available.
