Alton Brown’s City Ham (Gingersnap Crust) - Recipe Diaries (2024)

FAQs

What's the difference between a country ham and a city ham? ›

The difference between city and country ham comes down to how they're cured. Country hams are cured by dry-brining for several months, while city hams are wet brined for a much shorter amount of time and kept fresh thanks to the advent of refrigeration.

City hams are produced using modern moist-curing methods. The cure is injected into the ham in a brine form. The process takes much less time compared to that of country ham. The result is a moist and tender ham that is characterized by its sweet flavor.

Both ham and bacon are high in protein, but they also contain a significant amount of fat and sodium. As you can see, bacon is significantly higher in calories, fat, and sodium than ham. Ham is a better source of protein per calorie than bacon. However, bacon does contain slightly more protein per serving than ham.

The butt end is meatier and less fatty than the shank end but it has odd-shaped bones, making it trickier to free the slices. The shank end is slightly fattier but, with a simpler bone structure, is much easier to carve.

Editor's Tip: For a fall-apart tender ham, let it cook longer; 10 to 12 hours on low. This method is perfect for families who prefer a more casual dinner of shredded hot ham and roll sandwiches.

Just like beef, chicken, or any other meat, hams can overcook, which leaves them dry and stringy. Since they're already cooked through, your only goal is to heat yours to an appropriate serving temperature.

Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Jamón Ibérico de Bellota is considered the world's finest ham. Some whole hams can sell for upwards of $2,000 per piece. Ibérico de Bellota hams are cured 24 to 48 months, losing nearly half of their weight as the fat melts away.

Cured hams are also high in sodium, which could be a concern for those needing to watch their sodium intake. Uncured ham is often seen as the healthier alternative because of the more natural process by which it is cured and the lesser amount of sodium and calories.

Because such real, flavorsome ingredients are used in the natural curing process,uncured hamis often much more flavorful than cured ham. When high-quality, healthy ingredients are combined with the perfect slow cooking process, it is sure to create one of the best ham experiences you've ever had.

Why do you cook country ham in co*ke? ›

Cooking a ham in cola will impart a slight sweetness to the ham, which is foiled by the saltiness of the meat itself.

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

Do not overcook the ham! — it will make the ham tough and dry. Many people who say they don't like fried country ham have simply been the victim of an overzealous cook: brown the meat, don't turn it to shoe leather. If the ham is too salty for your taste, soak the slices in milk or water for 30 minutes before cooking.

Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked.

City hams comprise the majority of hams made in the US. These are produced either by submerging the ham in a saltwater solution for several days or weeks until the salt penetrates deeply into the meat, or—as is more common with inexpensive hams—injecting the brine directly into the meat for much faster penetration.

Country ham has a deep, rich and intensely salty flavor that is dry-cured over a long period. City hams are cured in a solution of salt, water, preservatives and various sweet or savory flavors and usually are smoked over hardwoods like maple or hickory for a well-rounded, smoky flavor.