The start of a beautiful relationship!
It’s my Easter tradition – buying and cooking a genuine Smithfield, Virginia Country Ham. These can be super-salty, as the hams are dry salt-cured, then smoked with hickory and aged up to one year. This is not the kind of ham you cut in a thick chunk, throw on a plate, and serve with some scalloped potatoes. Do you love real ham biscuits? The kind with the slices of super-thin yumminess inside? This recipe is where this ham shines.
Most opt to buy their country hams pre-cooked, as it eliminates many of the steps (and days!) to prepare the ham correctly. Although it takes a while, the effort is minimal and the results spectacular. Since the process is daunting to many, I will be talking you through the process in the next few days, with photos, in hopes that you may want to try this yourself – or at least have some of the mystery uncloaked.
www.smithfieldhams.com is where I buy my country hams – stop by and take a peek. They sell both cooked and uncooked hams, in various kinds, and are the real thing.
See y’all soon!
Congratulations on the new improved Tommy’s Kitchen. Great graphics and as usual, entertaining food rap. You have really gotten busy on this. Keep ‘em coming!
Mil