Our country ham is already cooked, so it’s easy to use in a recipe or just eat by itself. After you open up your fully cooked country ham, you probably won’t use it all at once. Here are some of our top tips for storing and slicing our fully cooked country ham:
We’re happy to answer any questions you have about how to store and cut our fully cooked country ham. When you order our country ham from Hobe’s Country Ham, you’ll be amazed at how good it is and how tasty it is.
Country ham is a beloved staple of Southern cuisine. Unlike your average city ham, country hams are dry-cured and smoked over long periods, resulting in deep, complex flavors. However, all that curing also leaves the meat quite tough. For the best texture, it’s essential to know how to properly cut a country ham.
The right way to slice country ham to bring out its most tender and tasty qualities is explained in this guide. Read on to learn how to get perfect ham slices every time!.
Why Cutting Technique Matters with Country Ham
It doesn’t matter much how you slice a regular cooked ham from the grocery store. You can cut the meat in any way you like because it’s already fully cooked and juicy.
Country ham is another beast entirely The dry curing and smoking process leaves the meat dense and dry If you just hack off slices willy-nilly, you’ll end up with tough, chewy pieces with little flavor.
To enjoy country ham at its best, it’s essential to cut across the muscle fibers to produce thin, tender slices that make the most of the ham’s robust flavor.
Cut Perpendicular to the Aitchbone
The number one rule for cutting country ham is to slice perpendicular to the aitchbone, or the leg bone running through the center of the ham.
Picture ham muscles that are straight across from the bone, like lines on a paper. They get shorter when you cut across them, which makes the meat more tender.
Cutting parallel to the aitchbone severs the long muscle fibers, yielding ultra-tender slices perfect for biscuits, sandwiches, and more.
Meanwhile, cutting against the grain by slicing straight across the ham will make the meat frustratingly tough and stringy. Always remember to slice perpendicular to the bone!
Focus on the Hindquarters
A country ham typically weighs 15 pounds or more. You don’t want to be slicing up the whole massive thing at once.
Instead, start by cutting off just the rear leg portion, or hindquarters. This section will give you the most flavorful and tender meat.
The hindquarters correspond to the upper thigh and butt areas on the pig. When detached from the hock and shank, this portion is easy to work with on a cutting board.
You can smoke or bake the hock and shank separately. They’ll still impart that signature country ham flavor to beans, collard greens, and other long-cooked dishes.
Use a Long, Thin Blade
A good slicing knife is a must for cutting perfect country ham slices. Look for an extra-long, super thin blade that’s up to the task.
Standard kitchen knives are often too short and fat to cleanly slice through dense country ham. The long, narrow blade of a high-quality ham knife glides right through the meat.
Granton edge knives, with little divots along the blade, are ideal. The hollows allow the meat to release easily from the knife so the slices come out thin and even.
A quality ham holder is also useful to keep the hindquarter still and oriented correctly as you slice.
Cut Very Thin Slices
Country ham has a bold, concentrated flavor. You only need the thinnest slivers to enjoy the full effect. Cut your slices no more than 1/8-inch thick.
Any thicker, and the meat will be unnecessarily chewy. Super thin slices practically melt in your mouth, providing the best texture.
Position the ham firmly in your holder at a slight angle, making it easier to slice long, thin pieces. Take your time and cut evenly to achieve a stack of wafer-thin ham slices.
Use the Proper Slice for the Dish
While the hindquarters provide the best meat, you can use slices from different parts of the ham for different purposes:
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Hindquarters: The upper thigh and butt areas offer the most tender slices perfect for biscuits, sandwiches, and solo snacking.
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Middle: The center of the ham has decent tenderness and excellent flavor for sandwiches and breakfast.
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Hock: The meat down by the hock is tougher but ideal for seasoning soups, greens, and beans.
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End slices: The irregular end pieces make nice additions to omelets, casseroles, and ham salad.
Wrap and Refrigerate Leftovers
Over time, exposed country ham will dry out and lose flavor. Properly storing the leftovers preserves taste and texture.
Separate slices into meal-size portions. Wrap tightly in plastic wrap or wax paper and store in sealable plastic bags. Slices will keep in the fridge for up to 2 weeks.
For longer storage, consider vacuum sealing portions to remove excess air. Frozen slices will last for several months.
Enjoy Country Ham at Its Best
With the right slicing techniques, you can enjoy melt-in-your-mouth country ham any time. Start with the flavorful hindquarters and cut thin slices across the grain. Use prime cuts on sandwiches and biscuits, and save tougher sections for seasoning.
Follow our cutting tips, and soon you’ll be serving up the very best in traditional Southern cuisine. Let us know how it turns out! We love seeing pictures of your perfectly sliced country ham masterpieces.
Cutting into a Traditionaly Cured Country Ham after 22 months!
FAQ
How to cut a country ham at home?
How to carve a Virginia country ham?
How do you cut a country ham at room temperature?
Country Hams are easier to slice at room temperature. Bone-In: Prepare the ham for cutting by placing it securely on a flat surface, dressed side up. Secure the ham safely by holding the hock end with your left hand. Begin about 2 inches from the hock (small end) and make the first cut straight through to the bone.
How do you cook a Smithfield Country ham?
Place the ham in a shallow roasting pan, flat side down. Add about **1/2 inch of water** to the bottom of the pan. Cover the pan tightly with foil. Bake for approximately **14-16 minutes per pound**, until
How to cook a country ham?
STEP 1. Soak your country ham slices for 30 minutes in warm water to remove a little of the salt. STEP 2. Drain the ham slices very well. STEP 3. Heat a heavy skillet to medium heat and add ½ tsp butter or oil to the pan. STEP 4. Place the slice of country ham down on the butter and cook for 2 minutes on side one.
How do you slice a fully cooked country ham?
The best way to slice our fully cooked country ham is parallel to the bone. Compared with slicing the ham straight across, this is the best way to ensure the tenderness of your country ham. Storing our fully cooked country ham is easy! Just keep it in a cool, dry place until you’re ready to use it (be sure to check the “best by” date).