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borne of you may be fortunate enough to receive a gift of a Virginia country ham during the holidays. You may receive a long shank ham which has been cured for six months or longer or a short shank ham v/hich has been cured for less than six months.
The long cure will have a stronger flavor because it has been aged longer. If you prefer the stronger flavor, you may want to just slice it thin rather than soaking it to reduce the salty flavor. The length of soaking a ham will determine the mildness of the flavor of the meat.
If you are interested in reducing the salty flavor of the ham, prepare the meat for soaking by scrubbing the ham thoroughly in warm water with a stiff brush. The short-cured ham generally requires soaking in cold water from four to eight hours or longer, depending on your taste for salt. The long-cured ham generally requires 10 to 12 hours or longer. It is advisable to change the water after 10 hours.
In cooking your ham, place it in a large cooking utensil, skin side down. Cover with fresh water and bring to 180 degrees Fahrenheit. Then cover it and bring water to a simmer. Keep ham covered with water, adding hot water when necessary. Cook your ham for 20 to 25 minutes per pound at 325 degrees Fahrenheit or until internal temperature reaches 160 degrees Fahrenheit.
If you would like to know more about Virginia hams, write for the ‘Virginia Ham — From Curing to
Following are some additional recipes for hamming up your Vir
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