Have you ever tasted a true country ham? I mean the real thing—salt-cured, hardwood-smoked, and aged the old-fashioned way from south of the Mason-Dixon. If you haven’t, seek one out as soon as you can.
Country ham is a distinctive American food tradition.
It’s often sold unrefrigerated, wrapped in parchment and swaddled in cheesecloth.
Yes, meat sold unrefrigerated, uncanned, and with a bit of surface mold might sound odd. Outside of blue cheese, deliberately aged and slightly moldy foods are uncommon here. But don’t be alarmed: this product is perfectly safe. A country ham is a large cut of pork cured in a heavy dose of salt, smoked over hardwood, and then aged until it develops deep, concentrated flavors.
The result is striking.
Country ham is ham as it used to be—intensely salty, richly flavored, and chewy in texture. It’s never bland and it commands either your wholehearted admiration or an acquired taste. Personally, I adore it.
At Christmastime my sister Christina, trying to win the title of Best Little Sister Ever, brought us a whole country ham from Clifty Farms when she visited from Virginia. I hung it on a hook in the cellar and kept it for a special occasion.*
*That special occasion turned out to be a Monday. I wanted ham—simple as that. Try resisting a whole country ham hanging in your basement and you’ll understand.
When you unwrap it the aroma is immediate and intoxicating. The dark pink-brown rind, glossy golden fat, and meat that ranges from deep smoky red to almost black tempt you to bite straight into it, but it’s best to prepare it properly first.
Start by soaking the ham long enough to remove the surface mold. The mold isn’t harmful, but leaving it on doesn’t improve the eating experience. Most people soak the ham overnight and then scrub the exterior with a stiff brush. For step-by-step guidance on breaking down and cooking a whole country ham, many producers provide cooking instructions. Country ham is often served in thick pan-fried slices with red-eye gravy, which is a superb reason to buy one. Yet there are many other delicious uses.
So what did I do with my ham besides standing in front of it and nibbling pieces straight from the knife? Think of country ham as similar to prosciutto but smoked—so it plays well in any application that benefits from intense, salty cured pork. I carved the whole ham, portioned chunks for the freezer, and kept a pile of shaved end pieces—the most flavorful bits—for a simple, festive appetizer: Country Ham Stuffed Dates. It’s laughably easy and irresistible. These make a stunning party plate or a small, elegant addition to a lunch with tart apples and aged cheese.
A whole country ham can seem pricey at first, but it stretches far. Because the flavor is so concentrated and salty, a little goes a long way compared with a typical city ham. A whole ham yields many useful parts: frying slices, large pieces for chopping, shaved end pieces, a soup bone, and smoked hocks. For many cooks it represents excellent value.
I’d love to hear how you enjoy country ham. What’s your favorite way to serve it—or regular ham if that’s what you prefer?
If you can’t find a genuine country ham, thinly sliced prosciutto is a reasonable substitute in many recipes. But if you can, pick up a real country ham and experience this piece of culinary Americana—you probably won’t regret it.
This post was not sponsored by Clifty Farms. I genuinely enjoy their product and appreciate Christina’s thoughtful gift. If the farm ever needs an enthusiastic spokesperson, they know who to ask.
Country Ham Stuffed Dates
Scroll to the bottom for an easy-print version of this recipe!
Ingredients:
- Shaved country ham (or prosciutto)
- Pitted dates (choose the freshest, moistest dates you can find)
Make a lengthwise slice in each date without cutting all the way through. Gently stuff a slice or two of country ham into the opening—don’t overfill, since the ham is intensely salty. Arrange the stuffed dates on a serving platter. Store leftovers tightly wrapped in the refrigerator.
Country Ham Stuffed Dates
Rebecca Lindamood
Ingredients
- Shaved country ham or prosciutto
- Pitted dates Use the freshest, moistest dates you can get.
Instructions
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Slice each date lengthwise without cutting through completely. Stuff one or two thin slices of country ham into the opening. Keep portions modest because the ham is very flavorful and salty. Arrange on a platter and refrigerate any leftovers, tightly wrapped.
Nutritional information is an estimate. Calculate values using your chosen ingredients and nutrition tool if needed.
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