Why You Should Think Twice About Going With Country Ham

You might already know the stereotypes of things from the country and the city, but you may not be quite as familiar with city hams and country hams. These two cuts of pork are both flavorful entrees used to feed a crowd, but it's important to know their differences.

According to Farm Flavor, the difference between these two styles of ham is the way that they are cured. S. Clyde Weaver says that city hams are the more common of these two styles. Whenever you're picking out a ham at your local grocery store, it's most likely going to be a city ham, per S. Clyde Weaver. These hams are cured in wet brines of salt water and other spices before being smoked, which means they're precooked and ready to serve by the time you get them home.

S. Clyde Weaver says that country hams are more often given a dry rub, and sometimes smoked. MyRecipes explains that this means they are cured using a salty seasoning mix before being hung to continue drying. This makes them more similar to the Italian prosciutto or Spanish jamón Iberico than its city ham cousin. The country ham is most popular in the Southern U.S., says MyRecipes, and it seems poised to be making a bit of a comeback. If you're looking to change things up and try out a country ham though, there are a few things to keep in mind.

For those unacquainted with the signature flavor of a country ham, the salty flavors can be somewhat overwhelming. MyRecipes says that if you're hoping to serve a country ham for the first time, then it's helpful to let it soak first. Letting the ham soak in a cooler of water, and changing the water out a few times allows some of the salt to come off the surface of the ham. This way, all of the overwhelming saltiness will be gone without losing all of the complicated flavors imparted through the curing process.

S. Clyde Weaver adds that this process can be done in as little as four hours, but may also take up to an entire day as well. Letting country ham soak also adds some moisture back into the meat as well.

One of the best places to find an authentic country ham is through Smithfield Marketplace. What's Cooking America says that Smithfield, Virginia is one of the oldest areas to produce country ham in the U.S. The technique was originally learned by settlers in Jamestown from the Native Americans. The natives used the same techniques to preserve other meats like venison, per What's Cooking Amr. Those techniques were carried on in nearby Smithfield. Today, the area is well known for the country ham that it has even issued production requirements for genuine Smithfield hams.

Of course, now that you've gone through all the hard work of finding a country ham, and possibly soaking it, it's time to enjoy it. 10 Best points out that a big part of country ham's resurgence is tied to the popularity of charcuterie boards. Country ham is made in a method similar to that of other charcuterie all-stars like prosciutto, and so it's only fitting that chefs have begun to place thin slices of its American counterpart on charcuterie boards as well.

It's a Southern Thing claims that one of the most classically Southern ways to serve up country ham is with a heaping portion of red-eye gravy. Smithfield Marketplace explains that red-eye gravy is made by frying slices of country ham in a pan, then using coffee to deglaze the fat in the pan and letting it simmer down to gravy.

Smithfield Marketplace says that country ham should always be enjoyed in thin slices, and goes great on biscuits, sandwiches, and as a tasty appetizer. MyRecipes adds that many Southerners also balance out country ham's saltiness by adding a sweet glaze made with molasses, or an orange reduction.