16-17 Lbs Sliced
Broadbent Grand Champion uncooked country hams are cured the old-fashioned way, each hand rubbed with our own special cure, aged longer than most anyone else, then hickory smoked to perfection. Complete Cooking, carving and serving instructions included.
Servings: Aprox. 46-4 oz. servings
HOW TO CARE FOR A BROADBENT COUNTRY HAM
UNCOOKED COUNTRY HAM
These hams are carefully probed with skewers to make certain that the rich, nutty aroma of a good country ham comes through. They are then taken out of the stockinette that they have been hanging in, wiped off and put into one of our Broadbent Cloth Bags.
When you receive your uncooked ham, you may decide to wait until you have a chance to share this treat with your friends… Great! All you need to do is place the ham, cloth bag and all, into a large grocery sack, tie it very tightly at the top and hang the ham in a cool dry place. No need to refrigerate it! If it should mold, simply scrub it off when you are ready to use the ham.
Broadbent Hams are cured, smoked and aged a very special way that has been a family tradition for over 90 years. Every effort has been made to insure that your ham is of the highest quality when you serve it to your family or friends.
Additional aging by keeping your ham over an extended period will not improve the quality of your ham but will make the ham drier and saltier. We will guarantee your ham after purchase for a period of 30 days if stored in a cool, dry place with protection from insects and rodents.
Broadbent B & B uncooked ham can be frozen up to 6 months without harm if properly wrapped.
Cooking directions for Broadbent Country Hams
Uncooked Country Ham Frying Method
1. Have your butcher slice your Country Ham into steaks ¼ inch or slightly less. You may use steaks from any part of the ham.
2. Trim off hard or dark outer edges of ham slice and remove rind. Do not trim fat as this add flavor and allows the ham to fry without adding excessive shortening.
3. Place small amount of fat in heavy frying pan and pre-heat (medium heat). The fat may be lard, bacon drippings, or rendered ham fat.
4. Place the ham slices in hot fat and cook slowly, turning frequently. The ham will be done when the fat portion around the edges is slightly brown. Do not overcook. *For milder or less salty taste, soak the steaks in milk or water for at least 30 minutes, and then trim the rind and any excess fat prior to cooking.
1. Same as #1 under recipe A.
2. Soak the steaks in milk or water for at least 30 minutes, and then trim the rind and any excess fat.
3. Put enough water in a heavy frying pan or electric skillet to cover approximately ½ the thickness of ham slices. Add 1 tablespoon of honey per full slice for additional flavor. Simmer slowly until liquid is gone. Turn the ham slices on both sides while simmering and simmer until lightly brown.
1. Slice the same as in recipe A frying method. Use only center cuts for broiling. Soak for 30 minutes in milk or water, and then trim rind and excess fat.
2. Place a pat of butter on the top of each steak and put on a broiler pan. Put the broiler pan about 6 inches from the heat and cook until done. About 6-7 minutes on one side and 5 minutes on the other after turning. Turn only once.
1. Same as #1 under frying method - recipe A.
2. Place ham slices in pan and add approximately 1/8" of coffee (enough to cover 1.2 thickness of ham slices).
3. Place in pre-heated oven at 400 degrees.
4. Cook for 5 minutes on each side and remove from oven.
After taking out the ham, simply add a little water or coffee to the pan drippings and simmer about 3 minutes, stirring constantly. May be served spooned over ham, hot biscuits or grits.