Country hams are salt-cured for an average 1 - 3 months. Hardwoods such as hickory or red oak are used to smoke the ham but there are a few varieties of country ham that are not smoked. The country ham known as the Missouri uses acure mix made with brown sugar and is less salty and milder than other styles. Cured hams can be aged for up to 3 years as they are not fully cooked but are preserved thru the cure.
Country hams can often be seen packaged in rough cotton bags with identifying markings and stamps. The hams do not require refrigeration and can be cooked in a number of different ways. From simply slicing and pan frying to baking whole or even simmering in a bath of water several hours a country ham can be a tasty treat.
Because of the salt cure country hams often have to be soaked in a bath of water and scrubbed.
Country Ham is commonly served with Red Eye Gravy and Buttermilk Biscuits
3 cups all-purpose flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp baking powder
3/4 c. buttermilk (the cheat version is okay)
1 egg, beaten
1/4 cup shortening
1/4 cup cold water, divided*
1 stick cold or frozen butter, cubed
Preheat oven to 425ºF. Line a baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, mix together the flour, salt, sugar, and baking powder.
Create a well in the middle of the bowl. Add the buttermilk, egg, shortening, and 2 tbsp of the cold water into the well. Use a wooden spoon to start mixing and "cutting" to form a dough. Take care to not over-mix.
Add the cubes of butter, and use your hands to knead the butter into the dough (no more than 7-8 times). Some of the butter will incorporate to help moisten the dough, but mostly you want the butter to REMAIN in small chunks throughout the dough. This will make the biscuits fluffy.
Turn dough out onto a non-stick surface (use cooking spray if you need to, but try to avoid using flour which will dry the biscuits out). Press into a 1 1/2 inch layer, making it as level as you can.
Use a round cutter to cut biscuits out. Place each one on the prepared cookie sheet, edges touching each other.
Sprinkle salt over top of the dough.
Bake for 12-15 minutes, until outer edges start turning golden brown.
Serve warm! Or store at room temperature in a sealed container for up to 2 days. However: best fresh!
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I like country ham
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