Country ham is a staple of Southern cuisine, known for its rich, savory flavor and tender texture. While it can be cooked in various ways, stovetop cooking is a popular method that allows for easy preparation and delicious results. In this article, we’ll explore the art of cooking country ham on the stovetop, covering the basics, techniques, and tips to achieve perfection.
Understanding Country Ham
Before we dive into the cooking process, it’s essential to understand what country ham is and its unique characteristics. Country ham is a type of cured ham that’s typically made from the hind leg of a pig. It’s cured with a mixture of salt, sugar, and spices, then aged for several months to develop its distinctive flavor and texture.
Country ham is often confused with city ham, which is a more processed and milder version. Country ham is generally more robust and has a coarser texture, making it perfect for slicing and serving as a main dish or using in various recipes.
Choosing the Right Country Ham
When selecting a country ham, look for the following characteristics:
- Aged for at least 6 months to ensure a rich, developed flavor
- Made from high-quality pork with no added preservatives or artificial flavorings
- Has a firm, dense texture and a deep red color
- Has a strong, savory aroma
You can find country ham at most butcher shops, specialty food stores, or online retailers.
Preparing Country Ham for Stovetop Cooking
Before cooking your country ham, it’s essential to prepare it properly. Here are the steps to follow:
Trimming and Scoring
- Trim any excess fat from the surface of the ham, if necessary
- Score the fat in a diamond pattern, cutting about 1/4 inch deep
- This will help the fat render and crisp up during cooking
Soaking
- Soak the country ham in cold water for at least 24 hours to rehydrate it
- Change the water every 8 hours to prevent bacterial growth
- After soaking, pat the ham dry with paper towels to remove excess moisture
Cooking Country Ham on the Stovetop
Now that your country ham is prepared, it’s time to cook it. Here’s a basic recipe to get you started:
Stovetop Cooking Method
- Place the country ham in a large Dutch oven or heavy pot with a lid
- Add enough liquid to cover the ham, such as water, stock, or a combination of both
- Bring the liquid to a boil, then reduce the heat to a simmer
- Cover the pot and cook the ham for 20-25 minutes per pound, or until it reaches an internal temperature of 140°F
Glazing and Browning
- During the last 30 minutes of cooking, prepare a glaze by mixing together your desired ingredients, such as brown sugar, mustard, and spices
- Brush the glaze over the ham, then increase the heat to medium-high
- Cook the ham for an additional 10-15 minutes, or until the glaze is caramelized and the fat is crispy
Alternative Cooking Methods
While the stovetop method is a classic way to cook country ham, you can also try the following alternatives:
- Pan-frying: Slice the country ham thinly and pan-fry it in a skillet with a small amount of oil until crispy and golden brown
- Grilling: Slice the country ham thinly and grill it over medium heat until crispy and caramelized
Tips and Variations
Here are some tips and variations to enhance your country ham cooking experience:
Adding Aromatics
- Add aromatics like onions, carrots, and celery to the pot for added flavor
- You can also add spices, herbs, and other ingredients to the liquid for extra flavor
Using Different Glazes
- Experiment with different glaze ingredients, such as honey, maple syrup, or fruit preserves
- Try using a combination of glazes for a unique flavor profile
Serving Suggestions
- Serve the country ham sliced, with a side of biscuits, grits, or eggs
- Use the country ham in recipes, such as sandwiches, salads, or soups
- Pair the country ham with other Southern favorites, like fried chicken or collard greens
Common Mistakes to Avoid
When cooking country ham on the stovetop, it’s essential to avoid the following common mistakes:
Overcooking
- Country ham can become dry and tough if overcooked
- Use a meat thermometer to ensure the ham reaches a safe internal temperature
Not Soaking
- Failing to soak the country ham can result in a dry, salty flavor
- Soak the ham for at least 24 hours to rehydrate it
Not Scoring
- Not scoring the fat can prevent it from rendering and crisping up during cooking
- Score the fat in a diamond pattern to ensure even cooking
Conclusion
Cooking country ham on the stovetop is a simple and rewarding process that requires attention to detail and a bit of patience. By following the steps outlined in this article, you’ll be able to achieve a deliciously cooked country ham with a crispy, caramelized crust and a tender, juicy interior. Whether you’re a Southern cuisine enthusiast or just looking to try something new, country ham is a dish that’s sure to impress.
| Country Ham Cooking Times | Internal Temperature |
|---|---|
| 20-25 minutes per pound | 140°F |
- Trim and score the country ham
- Soak the country ham for at least 24 hours
- Cook the country ham on the stovetop with enough liquid to cover it
- Glaze and brown the country ham during the last 30 minutes of cooking
- Let the country ham rest before slicing and serving
What is the ideal cut of country ham for stovetop cooking?
The ideal cut of country ham for stovetop cooking is a thinly sliced cut, preferably around 1/4 inch thick. This cut allows for even cooking and helps prevent the ham from becoming too dry or tough. You can also use a boneless cut, such as a country ham steak or a slice from a boneless country ham. Avoid using a thick-cut country ham, as it may not cook evenly and can be difficult to slice.
When selecting a country ham, look for one that is cured with a mixture of salt, sugar, and spices, and has a good balance of fat and lean meat. This will help keep the ham moist and flavorful during cooking. You can also consider using a smoked country ham for added depth of flavor.
How do I prepare the country ham before cooking it on the stovetop?
Before cooking the country ham on the stovetop, it’s essential to prepare it properly. Start by rinsing the ham under cold running water to remove any excess salt or impurities. Pat the ham dry with paper towels to remove excess moisture, which can help create a crispy crust during cooking. If your country ham has a thick layer of fat, you can trim it to your liking, but be careful not to remove too much, as the fat helps keep the ham moist.
Next, score the fat layer on the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. This will help the fat render during cooking and create a crispy, caramelized crust. You can also rub the ham with a mixture of spices, herbs, and brown sugar to add extra flavor.
What type of pan is best for cooking country ham on the stovetop?
The best type of pan for cooking country ham on the stovetop is a large, heavy skillet or sauté pan with a heat-diffusing bottom. This type of pan helps distribute heat evenly, preventing hotspots that can burn the ham. A cast-iron or stainless steel pan is ideal, as they retain heat well and can achieve a nice crust on the ham.
Avoid using a non-stick pan, as the high heat required for cooking country ham can damage the non-stick coating. Also, make sure the pan is large enough to hold the country ham in a single layer, allowing for even cooking and browning.
How do I cook country ham on the stovetop to achieve a crispy crust?
To achieve a crispy crust on your country ham, cook it over medium-high heat in a skillet or sauté pan. Add a small amount of oil or fat to the pan, such as butter or bacon drippings, and swirl it around to coat the bottom. Place the country ham in the pan, fat side down, and cook for 2-3 minutes or until the fat starts to render and the surface begins to brown.
Use a spatula to carefully flip the ham over and cook for an additional 2-3 minutes or until the other side is also browned and crispy. Reduce the heat to medium-low and continue cooking the ham to your desired level of doneness, using a meat thermometer to check for internal temperature. The recommended internal temperature for cooked country ham is 140°F (60°C).
Can I add glazes or sauces to my country ham while it’s cooking on the stovetop?
Yes, you can add glazes or sauces to your country ham while it’s cooking on the stovetop. In fact, a sweet or sticky glaze can enhance the flavor and texture of the ham. Some popular glaze options include a mixture of brown sugar, mustard, and spices, or a fruit-based glaze made with pineapple juice and honey.
To add a glaze, brush it onto the country ham during the last few minutes of cooking, or after the ham has finished cooking and is resting. You can also serve the ham with a side of sauce, such as a tangy mustard or a sweet chutney. Just be careful not to overglaze the ham, as this can make it too sweet or sticky.
How do I store and reheat leftover country ham cooked on the stovetop?
Leftover country ham cooked on the stovetop can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. To store, wrap the ham tightly in plastic wrap or aluminum foil and place it in a covered container. When reheating, slice the ham thinly and cook it in a skillet or oven until warmed through.
For best results, reheat the country ham in a skillet over low heat, adding a small amount of liquid such as broth or water to prevent drying out. You can also reheat the ham in the oven, wrapped in foil and cooked at 300°F (150°C) for 10-15 minutes or until warmed through.
Are there any safety considerations when cooking country ham on the stovetop?
Yes, there are several safety considerations to keep in mind when cooking country ham on the stovetop. First, make sure the ham is cooked to an internal temperature of at least 140°F (60°C) to ensure food safety. Use a meat thermometer to check the internal temperature, especially when cooking a large or thick cut of ham.
Also, be careful when handling hot pans and utensils, as they can cause burns. Use oven mitts or tongs to handle the pan and ham, and keep a safe distance from children and pets. Finally, never leave cooking country ham unattended, as the high heat and fat content can cause a fire or other accidents.