Kentucky Country Ham
Kentucky Country Ham is a rustic, intensely seasoned dry-cured ham with a long aging period and robust smoke profile. Characteristic is the generous use of black and red pepper in the curing mix. It is traditionally cold-smoked over hickory wood and then aged for months.
Ingredients(for 1 kg)
Instructions
First Curing Phase
3 days per 500 gVigorously rub half of the curing mixture into the ham, especially around bones and joints. Store in the refrigerator at 2–4 °C and turn daily.
Second Curing Phase
Another 3 days per 500 gApply the remaining curing mixture again. Continue to store the ham in the refrigerator and turn daily. Regularly drain the extracted liquid.
Soaking and Cold Smoking
Soaking 24 hrs + Smoking 5-7 daysSoak ham in cold water for 24 hours, then allow to dry until a pellicle forms. Then cold-smoke daily for 6–8 hours at max. 25 °C over hickory wood.
Long-Term Aging
3-12 monthsWrap the ham in linen and hang in a net. Initially age at cool temperatures, then intentionally allow the ham to go through one summer (temperatures 27–38 °C) before finishing in cool conditions.
Pro Tip
For an authentic Kentucky result, the ham should be aged during summer at temperatures above 27 °C – this heat step is essential for the typical flavor.
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