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I need some country ham but not cured with sugar.

steve knight

steve knight

macrumors 68030
Original poster
Jan 28, 2009
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I can't handle sugar and most of them have sugar. a I found one that does not but at 20.00 a pound it is just too expensive. my butcher gets one thats only salt cured but they have been out for months. smoked would be seven better. but I don't need a whole ham its way too much and no one else likes it.
 
Whereabouts in the country are you located?

Around here, I'd go so far as to say that country ham is salt cured just as a rule. Sugar cured ham is usually called "city ham." Wiki(for what it's worth) seems to back me up that "country ham" is salt cured by definition, although some Kentucky hams do "allow" for a small amount of brown sugar and/or molasses. You can't be too heavy handed with these, though, as the salt and the nitrates do the actual curing, and too much sugar inhibits it.

You MIGHT try asking for Smithfield ham. Smithfield ham is specifically from Smithfield County, VA but it entirely a salt curing process.

BTW, by definition all country ham is also smoked.
 
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I used to get fathers hams but it bothered me. but most of the country hams I find online have sugar. unless you get into the really high end price.
portland or is not the mecca of country hams (G)
smithfield would work but at 25.00 a pound it is pretty expensive. unless I bought a whole ham and thats way too much ham.
 
Washington state may offer more. I ordered a dry salt brine ham from a place called Swine or Swinesons several years back. Decent price but good flavor. I paid less than $20/lb on it. I've had some hardcore country hams done in a very European style which I didn't like. Then again, I'm not a big fan of prosciutto either.

You'd be better off using Google's search variables to narrow down a search. I don't know of any place in California that offers such hams. Old world turkeys, yes, but not ham. I do know Washington state does old world style food like the no sugar hams, turkeys and of course their wine. I'm surprised Oregon doesn't have much to offer since 40% of more of it is country farming.
 
we have Olympia provisions there do a lot of great pork stuff but not a dry cured ham. took me a long time to get used to a country hams sour like flavor. I don't mind prosciutto but I want something warm for breakfast. I don't know for sure if the sugar is the issue in the country hams or what my body is very wonky and I can't eat an carbs on a regular basis.
but google has not worked well thats why I was asking. I did find this on ebay and then found they ahve slices i will try some first.

https://www.ebay.com/itm/Felts-Virg...191403922389?_trksid=p2385738.m4383.l4275.c10
 
As for ordering a whole ham-I'd bite the bullet and get a Smithfield or whatever you want.

Remember that salt curing is quite an old process, and it is/was used because it can preserve the meat for quite a long time without refrigeration. Keep it uncooked in the cloth bag and just chop off a hunk when you want some. It will keep several years. Just be sure you wash off the mold. BTW, my grandmother kept a hacksaw in her kitchen for cutting hams-it's as good of a tool as anything.

And yes, all of the above is dead serious-including both the hacksaw comment and the thing about cleaning off the mold.
 
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ya I have seen the mold. I might do it I would want to see how I liked the smithfield ham. i am the only one that eats it my wife does not like that much salt and I can only handle it a few rims a week.
 
Cooking or heating up the ham in any manner should cause it to lose some of its salt content. That's been my experience. Honestly, there's so much you can do with ham or just about any pork product.
 
Hadn't crossed my mind, but I remembered Snake River Farms sells a variety of hams. I don't believe they use sugar in their hams. It's a wet age in the hams own juices. Less than $20/lb.

Edit: Get in touch with them before you order in case they do use sugar. They should be able to supply you with a rough estimate on nutrition so you can get a good idea of sodium content per ounce.
 
Zenithal said:
Cooking or heating up the ham in any manner should cause it to lose some of its salt content.
Click to expand...

I'm guessing you've never had or been around real country ham. Like I said, it's a staple here in Kentucky, and I guess it's something I've always taken for granted.

All country ham is salt cured by brining with salt and potassium nitrate. The only difference is that "sugar cured" ham has brown sugar and/or molasses as part of the mix. After that, it is hung to dry and then smoked.

When cooking a whole ham, some folks will start soaking it in a bucket of water a few days before cooking, usually with a water change every day. This does draw out some of the salt, but the stuff is still salty.

Cooking it doesn't change the salt taste or amount. It's still salty as all get out. If you don't grow up eating it, it's definitely an acquired taste.

BTW, most whole hams are sold cured but uncooked.

Zenithal said:
I don't believe they use sugar in their hams. It's a wet age in the hams own juices.
Click to expand...

Wet aged hams are NOT country ham.
 
I've had dry aged ham before. The type you hang in a cellar for a very, very long time.
 
Zenithal said:
Hadn't crossed my mind, but I remembered Snake River Farms sells a variety of hams.
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SRF does carry hams, but never ordered them. I can’t determine their cure from the website. I buy their briskets though. My local market carries Double R.

I purchase babybacks from Compart Duroc. They carry hams but assume they’re cured with salt and sugar. Smithfield looks great. Thanks @bunnspecial

95FC069D-3062-42DE-A044-0582DEDCA876.jpeg
 
Could try calling them up and see if you can order a custom size. Can't hurt to try.
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Gutwrench said:
I purchase babybacks from Compart Duroc. They carry hams but assume they’re cured with salt and sugar.
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Yeah, I was looking at two different sites. Though country ham is nothing new here. I don't mind eating it. I like salty foods. I've had dry cured ribs before. Fat and meat. It's alright, but it doesn't have as much flavor as the ham or smoked trotter. Which is pretty damn good if you've had it and I'm assuming you did growing up.

I've ordered jamon iberico before and honestly, was not a huge fan. I was born overseas, so cured meats aren't all too special for me. I'll destroy an entire salami in a day or two and think nothing of it. Actually, have a half pound of it in the fridge I need to slice up. Very good. Think I'm the only one who bothered eating it.
 
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Have you tried calling around to small butcher shops in your area? Maybe they will have something or may be able to order what you’re looking for from one of their wholesalers. That would probably save you on the cost of shipping a ham, which I can’t imagine is cheap.
 
I have a local place and the price was decent but they have not been able to get it for the last couple of months. I have not found it anywhere isa but I will keep my eyes ope. we have a lot of high end shops but they don't carry it. its s not what most people think of ham.
 
Zenithal said:
Hadn't crossed my mind, but I remembered Snake River Farms sells a variety of hams. I don't believe they use sugar in their hams. It's a wet age in the hams own juices. Less than $20/lb.

Edit: Get in touch with them before you order in case they do use sugar. They should be able to supply you with a rough estimate on nutrition so you can get a good idea of sodium content per ounce.
Click to expand...

Just as an FYI, we sell savory hams at SRF. Our cure does include a small amount of sugar, but you wouldn't taste it. It is not a sweet ham flavor. Hope that helps!
 
I got the whole ham off ebay cost me about 75 with shipping for 15 pounds I had it sliced and sealed at my butcher shop for another 10.00 so a pretty good price.
 
I am doing NSNG and found whole foods had some sugar free hams. They are spendy but I don't think they were $33 a pound.

I've opt for the 1g of sugar per serving ham sold at my local market. I will say the quality is ehh but as does most food I eat it makes a turd.
 
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