Country Ham and Pecan Stuffing
6 cups brioche, cubed and toasted
1 pound cooked country ham, cubed
1 stick of butter
2 chopped white onions
1/4 cup chopped green onion (scallions)
4 ribs of chopped celery
3 tablespoons of minced garlic ...
Country ham is a type of cured ham native to the American South. Unlike city ham, the more widely available ham in the United States, ...
Country Ham/Smithfield Ham -- All country hams are dry cured with salt. If all you've ever experienced are the supermarket varieties of ham, a country ham may be an acquired taste. They are definitely more salty! ...
country ham = dry-cured ham Notes: These are made by rubbing salt over a fresh ham and then hanging it out to dry. They're often smoked as well. They tend to be salty, but gourmets often prefer them over city hams.
Ingredients: country ham, kaiser rolls...
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Prep Time:10 mins ...
de pays (Fr.): any country ham, cured according to local custom.
de poulet (Fr.): boned stuffed chicken leg.
de Westphalie (Fr.): German Westphalian ham, raw, cured, and smoked.
de York (Fr.): smoked English-style ham, usually poached.
Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water.
An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain. The ham has a delicate flavor and is slightly drier than Virginia ham.
Can you use a North Carolina country ham in a way similar to the use of Italian prosciutto? What are your thoughts on the eating of cured, but uncooked N.C. ham, sliced very thin. What steps are taken to insure the purity of N.C. ham?
Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale's bold flavor.
Southern Kale
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Ham Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Katenschinken (Ger.) Smoked country ham, originally from Schleswig-
Holstein; Katenwurst means smoked sausage from the same area; the
word Katen means peasant hut or cottage, where these meats were
originally cured.
 See also: Ham, Kitchen, Flavor, Dry cure, Water
  
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