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Smithfield: is a deep-red aged country ham that must be physically cured using a specific process in Smithfield, Virginia. Speck : an Italian-style dry-cured ham that comes from a deboned hind ...
For a bone-in ham, cook at 325 degrees; for up to 14 to 16 pounds, about 12 minutes per pound. For canned ham, bake at 325 degrees; cook a 3-pound ham about 21 minutes per pound.
HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7. 22 to 25. Shank or Butt Portion, bone in ...
Place the ham in a 17 x 11-inch roasting pan and cover loosely with foil. Bake at 325°F. for 1 1/2 hours. Remove the foil. Spoon the broth mixture over the ham. Bake for 30 minutes more or until internal temperature of the ham reaches 140°F., basting the ham frequently with the pan drippings. Serve the ham with the mango salsa.
The first record of the commercial sale of cured "Smithfield Ham" is a receipt to Ellerston and John Perot on the Dutch Caribbean Island of St Eustatius, dating from 1779. [1] The Isle of Wight County Museum holds P.D. Gwaltney Jr.'s "pet ham". It is thought to be the world's oldest ham, having been cured in 1902.
Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking. Smithfield ham is a specific form of country ham finish-cured in the town of Smithfield in Isle of Wight County in the Hampton Roads region of Virginia, United States. [4]
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. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be ...
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