| | |  |  Cured Ham | Home » » » Attic Aged Country Whole Ham | | | | | | | Product Details: | | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
2 of 2 found the following review helpful:
 Anyone knows.....Mar 29, 2012
By G. L. Brock
Anyone knows that if you are going to bake a country ham, you need to soak it. Soak it in something that will allow the water to cover the ham. Soak it for 2 days, changing the water twice per day. I soak mine in a cooler and put some ice in it to keep it fresh. When I was a chef in a restaurant, I would soak them in the walk-in, still remembering to change the water twice per day. If you are going to fry the ham and make a red eye gravy, I would slice the ham and only soak the slices for a couple of hours, pat dry and then fry, making sure you do not fry it too much. If you do, you will find that it becomes extraordinarily salty.
For the person who wrote the review in January of 2012, I would suggest two things. Make sure you read a recipe when you start using a new product, and number two, do not become intoxicated before you type.
0 of 3 found the following review helpful:
 ham attricJan 17, 2012
By 1350
way to saltee and would not take it back because of amazo will never buy at amazon againthat all ok nont order unless you like salt
0 of 18 found the following review helpful:
Aging in an Attic does not help ham at all.Nov 10, 2009
By gordon d.
Everyone knows that basement aging is better for the ham. Attic aging is dangerous, especially since the insulation up there can leave *glass shards* in your ham. Steer clear of the glass shards and you'll be fine. I pick them out with scotch tape which I tap all over the ham before cooking. Otherwise its an excellent product.
| | |
|
