Alton Brown’s City Ham (Gingersnap Crust) - Recipe Diaries (2024)

FAQs

What's the difference between a country ham and a city ham? ›

The difference between city and country ham comes down to how they're cured. Country hams are cured by dry-brining for several months, while city hams are wet brined for a much shorter amount of time and kept fresh thanks to the advent of refrigeration.

City hams are produced using modern moist-curing methods. The cure is injected into the ham in a brine form. The process takes much less time compared to that of country ham. The result is a moist and tender ham that is characterized by its sweet flavor.

Oven Cooking

Preheat oven to 300˚F. Bake ham for approximately three hours or 20 minutes per pound. Using a meat thermometer, check for 163˚F internal temperature in the thickest part of ham. Remove ham and let cool to room temperature for one hour.

Both ham and bacon are high in protein, but they also contain a significant amount of fat and sodium. As you can see, bacon is significantly higher in calories, fat, and sodium than ham. Ham is a better source of protein per calorie than bacon. However, bacon does contain slightly more protein per serving than ham.

The butt end is meatier and less fatty than the shank end but it has odd-shaped bones, making it trickier to free the slices. The shank end is slightly fattier but, with a simpler bone structure, is much easier to carve.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

Whenever someone asks me how to cook a smoked ham, I always suggest getting a large STOCKPOT for this boil-then-bake method. Boiling the ham coaxes the sodium from the meat while returning moisture at the same time. This important step is the key to a surprisingly tender and juicy ham. It'll cut like butter.

Looking at how both Jamón Ibérico and Italian prosciutto are made, and where they come from, can help us answer this question. For the answer to be fair, it makes sense to compare the best cured ham each of these two countries has to offer. In the world of cured hams, Jamón Ibérico de bellota reigns supreme.

Which is healthier cured or uncured ham? ›

Cured hams are also high in sodium, which could be a concern for those needing to watch their sodium intake. Uncured ham is often seen as the healthier alternative because of the more natural process by which it is cured and the lesser amount of sodium and calories.

Whether the meat is smoked or cooked, the brine and the high cooking temperatures work together to kill bacteria and create a ham that is cooked and safe to eat. In short, if you purchase a ham that is labeled as cured, smoked, or baked this, it is likely "pre-cooked" and safe to eat.

Our family's favorite way to cook Clifty Farm Country Ham slices. For obtaining milder flavor, cook ham slowly in frying pan with equal parts carbonated cola* and water. Use enough liquid to cover the bottom of the pan; however, too much will cause it to burn.

Do not overcook the ham! — it will make the ham tough and dry. Many people who say they don't like fried country ham have simply been the victim of an overzealous cook: brown the meat, don't turn it to shoe leather. If the ham is too salty for your taste, soak the slices in milk or water for 30 minutes before cooking.

The renowned Kentucky hams of the United States, for example, are cut exclusively from Hampshire hogs that have been fattened on beans, wild acorns, and clover until the last few weeks before the slaughter, when their diet is restricted to grain.

Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked.

City hams are cured in a solution of salt, water, preservatives and various sweet or savory flavors and usually are smoked over hardwoods like maple or hickory for a well-rounded, smoky flavor.

Hams that are wet-cured are referred to as city hams. Most hams you'll find at your local supermarket are city hams. In addition to being wet-cured, they are usually smoked. City hams are pre-cooked, meaning all you need to do to prepare the ham at home is gradually heat it through in an oven set to a low temperature.