~ City Versus Country ~ Recipe

How to make it

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• Unwrap your ham and scurb off any surface mold...If you were hung in a sack for six months or so,you'd have mold too :o)
• Carefully remove hock with hand saw...now ifin' this makes you eyein' your first aid kit,then ask some one more skilled with 'sharp instruments' to do it for ya'
• Keep the hock...cuz' it's the best friend that collard greens ever had.
• Place ham in cooler and cover with clean water...stash the cooler in the bushes,and if it is still a tad hot out then throw in some ice...change the water twice a day for two days,turning the ham each time.
• Stoke that oven to...HOT!
• Place ham in a large roasting pan and add enough Dr.Pepper...my favorite...and let it get up close and personal with the ham,about halfway up the sides,add the pickle juice if you got it and take cover.
• Cook for one half hour then reduce the heat to three hundred and twenty five degrees,and cook this bad boy for another one and one half hours.
• Turn the ham over,and cook another one and one half hours,or,until the deepest part of the ham hits the temperature it is suppose to hit...what is that may you ask?
• Just look at your charts :o)
• Let rest for one half hour and slice paper thin...serve with biscuits,or,soft rolls.
• Note...Even after soaking...country ham is quite salty
• Thin slicing is mandatory
• If you're a bacon fan however...then cut a thicker slice and fry it up for breakfast.
• You say 'Ham is Ham'?
• Au Contraire!
• There is DIFFIDENTLY A DIFFERENCE
• Ham...City Ham...The most popular variety of this versatile meat...and the majority of these hams are wet~cured,or,shoot with a brine of salt,sugar,seasonings,and curing agents,giving this meat a mild juicy flavor...some also smoke their hams for additional depth...bone~in city hams tend to be moister and more flavorful than the boneless variety...both types usually come ready to eat...although they benefit from a good ole' oven warming...City Ham should not be confused with Fresh Ham,which is a raw hind quarter of the beast.
• Country Ham... is a troublesome beast. It needs long soaking, it needs scrubbing and it needs careful roasting. The best examples have a tendency toward salt, funk,and extreme smokiness...aged anywhere from four months to three years,an intensely flavored meat...
• If you’re going to put all the work not just into cooking country ham but also loving it, you may as well go with the best...
• The best part about country ham is having it fried and served with good down home country biscuits and red eye gravy the morning after.
• Yep!
• One great hunk of meat!