Frequently Asked Questions About Virginia Ham and Cured Pork

What is the Curing Process?

Curing is the addition of salt, sugar, sodium nitrates (or saltpeter), nitrites and sometimes phosphates and assorbates to meat for preservation, color development and flavor enhancement.

Nitrates and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured meat. They also prevent the growth of Clostridium botulinum, a food poisoning microorganism that can occur in foods that require heat processing.

Why is Cured Pork Aged?

Aging is the critical period of time in which the distinguished home-cured flavor of pork is allowed to develop. It may be compared to the aging of a fine wine or cheese.

What is the Dry Cure Process?

In the dry cure technique, ham is rubbed with the dry curing mixture (salt and sodium nitrate) and allowed to stand until the meat is permeated. Salt will only penetrate the meat in the form of liquid brine. Dry salt forms brine when it comes in contact with the natural juice of the ham. This is a slow method used to cure the Italian Prosciutto, country and Virginia hams.

What Role Does "Smoking" Play in the Curing Process?

The word "smoked" defines a process by which meat (ham) is hung in a smokehouse and allowed to absorb smoke from smoldering fires. This gives added flavor and color to meat as well as serving to dry cure the pork and slow the development of rancidity. Aromatic hardwood logs, such as hickory are often used for the smoking.

What is a Virginia-Style or Country Ham?

A country ham is meat taken from the hind leg of a pig and processed using a dry cure. It may or may not have been smoked, but it is aged. Country hams are often rubbed with a mixture containing black pepper, molasses and brown sugar for extra flavor.

A country or Virginia ham may have either a long or short shank. The long shank ham is long cured, meaning that it has been aged for six months or longer. Long shank hams are full flavored and may require soaking before cooking (see chart). However, many prefer the pungent flavor of the unsoaked, long cured ham and enjoy their ham carved in very thin slices. Short shank country or Virginia-style hams are short cured, meaning that they have been aged less than six months. Hence the flavor is not as strong.

Is Ham a Nutritious Food?

Ham is a very nutritious food. It is an excellent source of protein and contains a significant amount of the B vitamins that are essential for a good appetite, good mental health and healthy skin. These vitamins include thiamin, niacin and riboflavin.

Where is the Best Place to Store a Cured Country Ham?

It is best to hang a country ham in a cool dry place until ready for use. Do not lay the ham down flat on a shelf or table because it will absorb moisture from other substances just like a sponge. Hang in a cool, dry place so it will not touch the wall or other hams. Ham will keep in good condition as long as desired, without refrigeration.

Should Country Cured Hams that Show Signs of Mold Be Discarded?

No. Absolutely not! Country and Virginia hams may be covered with mold, a normal characteristic. It is the some type of harmless mold found on aged cheeses. It is formed during the curing process by a reaction of the moisture from the ham with heat and humidity in the air. DO NOT DISCARD your ham. Simply wash it in hot water and scrub off the mold with a stiff vegetable brush.

Is There any Way to Reduce the Salty Taste of Country Ham?

Country cured ham has a characteristic salty, smoky taste. Saltiness can be reduced by soaking ham prior to cooking it (see chart).

If ham is still too salty after cooking, it can be soaked again and cooked again for a shorter time period. The salty taste of cured ham slices can be reduced by frying slices in a skillet that contains about one-fourth inch of water. This will dilute the salt concentration and result in a less salty product.

Can Cured Pork Products be Frozen?

Yes, bacon and frankfurters can be frozen for one month or less. Freezing is not recommended for uncooked country ham. After cooking, however, country ham can be frozen.

How Long Can Country Ham be Refrigerated?

A whole cooked country ham, properly wrapped in a vapor/moisture-proof material, can be kept refrigerated (at 40 degrees F or below) as long as two months without any noticeable change in flavor. Flavor changes will occur later due to gradual breakdown of fat and lean.

Properly wrapped cooked country ham slices can be refrigerated for three to four weeks at the most. Flavor and color changes may be noticeable by the fourth week.

How Should Cured Pork Be Cooked?

Because Virginia ham is dry salt cured, they may need to be soaked before cooking. The length of time of soaking is important and should be influenced by the individual's taste for salt. Longer soaking results in milder hams.

To Prepare: Follow instructions on the bag or use the following directions. Scrub ham thoroughly in warm water using a stiff brush. Soak short cure ham 4 to 8 hours or do not soak if full flavor is desired (Virginia Favorites recommends soaking it's hams for 24 hours, changing the water every 6-8 hours). If a milder flavor is desired, soak ham 12 hours or longer. Soak long cure ham in cold water 10 to 12 hours or overnight; change water after 10 hours. The ham may be scrubbed after soaking.

Note: Virginia Favorites recommends soaking its hams for 24 hours, changing the water every 6-8 hours.

To Cook: Place ham in a large cooking utensil, skin side down. Cover with fresh water. Bring the water to 180 degrees F (not quite simmering). Then allow to simmer covered. Add hot water when necessary to keep ham covered. Cook until done, about 20 to 25 minutes per pound to 160 degrees F internal temperature. The ham is cooked when the flat (pelvic) bone can move easily.

Lift ham from the utensil. Remove skin, allowing a ¼ inch fat covering on ham for scoring. Dot the surface with cloves if desired and sprinkle with brown sugar (or preferred glaze) and brown in a 40 degree F oven (approximately 15 minutes).

Alternate Method: This method is recommended to be used only when preparing short cure or long cure country hams and does not require a large vessel. Soak ham as described in above directions, then wash and scrub thoroughly. Wrap in heavy-duty aluminum foil, joining the edges carefully and forming a vessel with the bottom layer. Add 4 cups of water for a short cure ham or 5 cups of water for a long cure ham within the foil and place in oven with a tray or shallow pan underneath for support. Cook by the following methods:

• Place ham in cold oven and set temperature to 400 degrees F (Start timing when oven reaches 400 degrees F).
• Cook ham at 400 degrees F for 20 minutes.
• Turn off the oven for 3 hours, leaving ham inside.
• Reheat oven to 400 degrees F and cook ham for another 20 minutes.
• Turn off oven and let the ham remain in oven for 6 to 8 hours or longer (overnight is satisfactory).
• Complete preparation as described in directions for cooking Virginia cured hams.

How to Carve a Ham

The most delightful flavor of Virginia ham can be enjoyed from very thin slices. Thus a very sharp knife, preferably long and narrow, is needed.

First, with the ham on a platter, dressed side up, make a cut perpendicular to the bone about 6 inches in from the end of the hock.

Cut a wedge-shaped piece from the ham so as to leave the cut surface at an angle of 45 degrees.

Then start slicing very thin slices at an angle of 45 degrees bringing the knife to the bone.

As the slices become larger, you should decrease the angle of the knife to obtain approximately equal servings. Eventually, the bone structure will make it necessary for you to cut smaller slices at different angles to the bone.

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