Grand Champion

Country Ham

15-16 Lbs.

Grand Champion<p> Country Ham</p> <p>15-16 Lbs.
Item Number: 1516
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 Number of Reviews: 3
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Detailed Description

Broadbent Hickory Smoked Grand Champion Country Ham 15-16lbs. * This product is currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation). 

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 are included in each order. See below for instructions.

Servings: Aprox. 46-4 oz. servings


The Facts About Your 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 Country Ham can be frozen up to 6 months without harm if properly wrapped.


Cooking directions for Broadbent Country Hams:

Uncooked Country Ham Frying Method

Recipe A:
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.

Recipe B:
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.

Broiling method:

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.

Oven Method:

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.


Red-Eye Gravy:
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.


How To Bake a Broadbent Uncooked Country Ham:

1. Wash the ham thoroughly and scrub off any mold with a stiff brush. Trim off any dark, hard edges. Soak the ham 24 hours in plain water to which has been added one cup of vinegar and on cup of brown sugar.

2. For persons who are salt conscious or on salt limited diets we recommend soaking the ham in plain water for 24 hours, then pour off water and rinse ham. Place ham in fresh water for an additional 24 hours to which has been added one-cup vinegar and one-cup brown sugar.

3. If you want to use the hock for seasoning or soup, cut off before cooking.

4. Remove ham from water and rinse when ready to cook. Line a deep pan such as a roaster with heavy-duty aluminum foil. Place ham with skin side down into this pan. Be sure that you do not puncture the foil. Add 1 quart of water. Place on top of the ham evenly 1-11/4 cups of brown sugar. Completely seal ham, sugar and water by double folding foil down tight.

5. Place in a cold oven. Cook at 325-350 degrees until a meat thermometer registers an internal temperature of 160-165 degrees. This will take about 16-22 minutes per pound for whole hams. Using a thermometer takes the guesswork out of the cooking time. Insert the thermometer through foil so that the bulb reaches the center of the ham and does not touch either bone or fat.

6. Remove ham and take off skin and trim fat to ¼-3/8 inch thick.

7. Glaze with your favorite glaze. We recommend equal parts of brown sugar and honey.

8. Brown glaze by putting ham in a 450-degree pre-heated oven for 7 minutes or until golden brown.

How to Boil a Broadbent Uncooked Country Ham:

1. Soak the ham overnight in water. Wash the ham and scrub off any mold with a stiff brush. Trim off any hard edges.

2. If you want to use the hock for seasoning, cut off before cooking.

3. Place clean ham, skin side down on a rack in a pan and completely cover with water. Add one-cup brown sugar or molasses and ½ cup cider vinegar.

4. Bring water to boil and reduce heat. Cover and simmer (do not boil) until the meat thermometer registers 160-165 degrees. Insert the thermometer into the center of the ham so that the bulb does not touch fat or bone and the temperature scale is above the water. (Vary time on temperature according to doneness desired.) Cooking time is about 15-20 minutes per pound. Usually ham is done when bones in hock pull or shake loose easily.

5. Turn off heat, leave the cooking vessel covered and allow the ham to cool in the broth overnight. (This is part of the cooking process.)

6. Remove ham from broth, trim off the skin and fat until there is a layer of fat about ¼ inch to 3/8 inch thick.

7. Glaze with your favorite glaze.

 Product ReviewsClick here to review this item
Over the hill on salt use. 6/24/2021
I have had many hanging country hams from small farms in the Blacks Burg Virginia area for many years that were excellent hams and a good smoke flavor that I liked. Would cut thin slices 1/8" for ham and biscuits . They were not as salty as this ham. #1516 way over salted and no smoky flavor at all however I did have it sliced when shipped 1/4 " slices was to thick for the ham and biscuits that I enjoy. I trimmed the ham slices and ended up throwing more than half out because of the over salted parts were very dark black hard tasteless meat. Won't buy this agin. I did buy bacon too and was not impressed with the no smokiness flavor but besides that it wasn't to bad as was the sausage. Live and learn as they say, my rating for this ham will be low because of the over saltiness used they really do not need that much salt to dry cure hams. All the other hanging hams I have had I never had to soak them to get the salt out. I hope they try or get a better dry cure recipe. My personal opinion. Yes, I did see the warning on the saltness, you never know till you try it.
- Patrick, AZ
Fun for the adventurous cook! 12/26/2016
My friends and I recently purchased this ham - had the local meat shop cut into a hind and shank quarter and 4 thinly cut steaks. After soaking the shank in water for 3 days, I baked the ham for a couple of hours in the oven and then sliced off the meat. The meat was still rather salty but in a pleasing way. The shank bone made excellent white bean and ham soup- the family loved it over Christmas. I am looking forward to cooking with the rest of the ham.
Excellent ham! 11/9/2016
I had forgotten how rich and delicious a true smoked uncooked dry-cured ham was, not enjoying one since being a kid back in Michigan decades ago. The commercially processed, water injected hams...spam on steroids...sold in super markets are now a thing of the past. This Broadbent ham is as good as it gets...right down to the bone which we use to make split pea soup. Well be ordering another one for Christmas.
- Dennis, OR