Dry curing Virginia-style Ham

Hi,

Sometime ago, someone was openly considering producing an attic ham. Just this evening, I bumped into this useful primer from the University of Virginia Extension on dry curing Virginia-style ham. This pamplet includes cooking and serving tips, useful if you simply buy the ham.

If anyone ever does home dry cure a ham, I do hope you will report back.

Regards,

I lived for a short time in my earlier days with an Italian monk. In the house adjacent to my room was an old coal storage area that was converted to a combination wine-cellar and ham storage. He would hang a couple of hams to cure into proscuitto. The wousides would mold but the product was outstanding.

A couple of years ago, Melinda Lee, the food maven on KFI-Los Angeles sent me the recipe for cuting olives from the University of California Extention. After reading it for 2-3 days, I realized that curing olives was something that I would leave to others.

After reading the brochure, I would let others do the curing of ham ... No sense of adventure anymore.

jlawrence01 wrote:After reading it for 2-3 days, I realized that curing olives was something that I would leave to others.

After reading the brochure, I would let others do the curing of ham ... No sense of adventure anymore.

JLawrence,

With me it's not curing olives or ham, but corned beef. I've come thisclose to curing my own corned beef, but somehow the brisket always ends up in the smoker instead of a bucket of brine.

If an adventurous soul does decide to cure a ham I'd suggest a look at Dan Gill's Smokehouse. I'd also suggest exploring the Gill site, there's interesting info on BBQ, building a BBQ pit and woodworking.

Enjoy,
Gary

Speaking of Virginia ham, any where to purchase it in Chicago? My guess would be Fox and Obel at the least.

I'd REALLY like Surrey ham, which is sugar-cured, not salt-cured, (and has the added benefit of nuclear fallout but I suspect that I'm more likely to find salt-cured as it's more common.

(yes, I know I can mailorder - see
http://www.vdacs.virginia.gov/internati ... meats.html
for a list of producers)

Thanks,

Paulina Market has Smithfields. Also Food Exchange on about 73rd and Exchange in South Shore had country hams (not sure if VA) as well as smaller packages of slices, jowl, side meat etc. at a lesser price (surprise, surprise) than Paulina. Haven't been to Food Exchange in a couple of years, however.

Gary wrote:I've come thisclose to curing my own corned beef, but somehow the brisket always ends up in the smoker instead of a bucket of brine.

I have corned beef brisket using the method outlined by Cook's Illustrated. I did it once. My family really liked it and have requested it since. Once it was set-up, it was minor maintenance to flip it and re-weight it.
What is missing is DIY corned beef is the pinky color because no nitrates were added. In the article which accompanied the recipe, they said the pinky corned beef we know is unknown in the northeast (I think Boston and parts north). They have corned beef which is brown.

I really should consider doing it again. No reason not to, though my curiosity was satisfied the first time around.

Regards,

Woodman's and Meijers would probably carry country hams ... and at a lower price than some of the others.

One question ... who makes the Surrey Hams? Seems like I have heard of them but can't place it.

Maybe. I have to admit that i have not hit Moo and Oink for 3 years. I don't get to the southside very often as it is a 70 mile drive.

hattyn wrote:Would Moo and Oink have them?

hattyn,

I'd be a little surprised if M&O carry Surrey or other country hams. Check their fun site, with dancing cow and pig: http://www.moo-oink.com/

Hammond

Surrey hams (closer to a "city ham") are produced by the S. Wallace Edwards and Sons company of Surrey, Virginia. Sort of a "half Smithfield" cure. Their "Wigwam" ham, on the other hand, is cured for 10-12 months, and is saltier and denser.