country-cured ham
HAM that has been dry-
CURED in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the
HAM). The salt is then rinsed off and the
HAM is slowly smoked over hardwood fires before being aged 6 to 12 months. Most are sold uncooked, though fully cooked
HAMs are now becoming more readily available. Country-
CUREDHAM is distinguished by its salty, well-seasoned, firm flesh. America's most famous country-
CUREDHAMs come from Georgia, Kentucky, Tennessee and Virginia. See also
HAM.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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