Moldy Ham?

[nursetanya1973 Senior Member Find all posts View Profile Close nursetanya1973]

Anyone ever use a country cured ham? I guess that surface mold is normal, but it seems a little gross to me. I got one today for $.68/pound which ended up 10 bucks for a 15# ham. I had to clean off the mold before I could put it in the oven, made me a little queasy.

I followed the directions to cook it, but am now wondering what to do with it. I figure I'll make some ham and beans, but what else? Does it taste a lot different than a normal ham? Did I waste my money?

[M. Henley Class President Find all posts View Profile Close M. Henley]

Funny!!

This reminds me of an incident that happened several years ago when Murray, KY had almost 400 registered used car dealers and we used more automobile paint than anywhere in the U.S. except Detroit. In 1977 the Wall Street Journal sent a reporter down here to find out why. Murray was an interstate importer and exporter of used automobiles, buying them all over the Eastern U.S, bringing them here, cleaning them up and taking them to auto auctions all over the eastern U.S. and even sending several truckloads each month to California.

Many autos were purchased in Detroit for importation to Murray for detailing and shipping out again, and one of our dealers took a country ham up to his primary automobile source in Detroit as a Christmas present.
After several months went by and the fellow from Deetroit (the pronunciation heerabouts) never said anything, so the dealer finally asked him how he liked the ham he gave him for Christmas. The reply was that he didn't want to say anything to hurt the dealer's feelings, but the ham was obviously bad as it had mold all over it and he had to throw it away.

Folks heerabouts slapped their thighs for years over that story. If'n hit ain't moldy, hit shore ain't a aged country ham. Kentucky country hams (should be capitalized because of the high regard they are held in here) are like Kentucky Bourbon, aging makes them better.

When I was a kid we allus killed two or three hawgs each yeer. If'n yore family wuz pore ye had t' sell th' hams. If'n y'all wuz PORE, ye had t' sell the shoulders ez well. We alluz sold both the hams and the shoulders.

Now, I eat country ham regularly, just, I suppose, to remind myself that I can afford as much as I want.

Enjoy!! (Mold n' all cuz pennicillin was discovered in mold).

[shaggy Moderator Find all posts View Profile Close shaggy]

Country ham is great in biscuits, also cook with eggs. It is saltier than what you may be used to. It's great for seasoning beans, greens, etc. shaggy

[somerville Senior Member Find all posts View Profile Close somerville]

As Melvin said, mold is not a problem. I usually wash my hams off and scrub it a little with a scrub brush. I then soak it overnight before cooking, which puts some moisture back in and takes a little of the salt out.

[funtime2 Senior Member Find all posts View Profile Close funtime2]

What you have is a cured ham - the kind grandma used to get out of her smoke house. That means it was salted down after it was butchered (for us that would be called a hog killing) and then hung for several weeks to dry out. Usually a small fire from hickory wood was kept going in the smoke house to give it a smoked flavor and to "cook" it. In my part of the south we wash and scrub and then slice it. It is then layed by slice into the cast iron frying pan to cook. It is from the drippings of the ham that has been fried that "red eyed gravy" is made. Oh - this brings back so many memories of my childhood. I would give anything to have a cooked slice of ham as it was back then. Today it would be called "organic"
Once the ham is cut the longer you wait to finish using it the salter it becomes.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

I had bought a few of them from VA years back. They all had mold and we washed it off then cut it off. I still have 1 that is still in the burlap that has been refrigerated for 3 years. What we do with them is get them sliced thin and then use it for a Pasta sauce both in red or Alfredo sauce.

[4ARedOctober Super Moderator Find all posts View Profile Close 4ARedOctober]

They started selling them at Costco in So. Cal and had the sample people cutting and slicing samples. It tasted great and I was tempted. But I just assume wait until I can visit Mel in Kentuck.

[nursetanya1973 Senior Member Find all posts View Profile Close nursetanya1973]

Well, I went with the no hassle kind of cooking and put in the oven on low with brown sugar in the water. It is still cooking. I'm going to cut it up tomorrow, probably freeze a lot. Seemed like a good deal, and I gotta admit, the smell makes my mouth water.

I know that I have had this kind of ham, my relatives are in Kentucky, but I had never seen, nor heard, of how it was cooked.

Is there such thing as too much mold?

[somerville Senior Member Find all posts View Profile Close somerville]

Well, I went with the no hassle kind of cooking and put in the oven on low with brown sugar in the water. It is still cooking. I'm going to cut it up tomorrow, probably freeze a lot. Seemed like a good deal, and I gotta admit, the smell makes my mouth water.

I know that I have had this kind of ham, my relatives are in Kentucky, but I had never seen, nor heard, of how it was cooked.

Is there such thing as too much mold?

I always cook mine using the high heat method in a roaster pan. You bring the oven up to a high temperature a couple of times and then let it sit in the oven overnight.

One reason not to worry about the mold is that after cooking, you will want to trim off the skin and part of the fat layer. The only thing you really need to worry about with too much mold is if the ham were allowed to spoil due to improper storage.

Frank: You are supposed to hang those hams in a cool dry place. I have eaten hams that I had hanging a couple of years after I purchased them.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Frank: You are supposed to hang those hams in a cool dry place. I have eaten hams that I had hanging a couple of years after I purchased them.

OH OH.

[somerville Senior Member Find all posts View Profile Close somerville]

OH OH.

As long as they haven't spoiled, you will be all right. Three years in the refer is a long time.

[nursetanya1973 Senior Member Find all posts View Profile Close nursetanya1973]

How long can they last? I had some last night, and it is very yummo. I'm thinking of picking up another before they're gone. $.68/pound is a good price isn't it?

[KHolleger Junior Member Find all posts View Profile Close KHolleger]

Good Recipe for Leftover Ham

Scalloped Potatoes and Ham

6 lbs. Potatoes
1 c. chopped celery
1 c. chopped onion
2 c. milk
5 T. butter
5 T. flour
2 c. cubed ham
2c. shredded cheese

Chop celery and onion. Peel, slice, and simmer potatoes 15 minutes. Prepare white sauce (melt butter, wisk in flour. Stir in milk.) Stir cheese into white sauce. Mix ham, potatoes, and sauce together. Pour into greased 9x13 casserole dish. Bake at 350 degrees for 35 - 45 minutes. Serve with applesauce and green beans.

[M. Henley Class President Find all posts View Profile Close M. Henley]

Unheard Of!!!

We have to give $1.29 per pound and up here in K3entucky.
You are getting a tremendou bargain at $0.68 per pound.

How long can they last? I had some last night, and it is very yummo. I'm thinking of picking up another before they're gone. $.68/pound is a good price isn't it?

[wackymother Senior Member Find all posts View Profile Close wackymother]

M. Henley is Melvin Henley of Kentucky? Hey, Mr. Henley, can you tell me about Diamond Caverns Resorts in Park City? I would like to take my family there to see the caves. I posted a question at TUG, but no one is familiar with the resort.

When I'm in Kentucky, I will be sure to eat some ham!