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Old 12-09-2011, 06:35 AM
 
Location: Durham UK
2,031 posts, read 4,685,397 times
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Quote:
Originally Posted by anifani821 View Post
Just pick up a pork butt or pork shoulder. That is what I do. Then I either smoke it or bake it. If I bake it, I score it and put a glaze on it - many choices for glazes . . . happy to share recipes if you don't have one you like.

ETA: curing can mean SMOKING or SALTING or DRYING/DEHYDRATING. It sounds like in this case, it is salted and also smoked (the Amish ham). Here in the South, we typically cure by salting and then smoking. With cured ham, one should soak it several hours (I usually do mine for 4 hours) . . . then bake or slice off and grill or fry. When you fry a slice of country ham, you add some coffee and spices and that creates the famous "red eye gravy" that we don't see that often any more.
Thanks! I wasn't sure what pork cut I needed to buy.
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Old 05-08-2015, 11:12 AM
 
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I live in Georgia and saw a Amish Ham today for the first time in my local Wayfield grocery store for 99 cents a pound. Asked the workers in the meat department about it, but it was new to them(5/8/15). 99cents was a special sale price. It looked really good ,but since no one was familiar with it, I bought another brand.
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Old 05-09-2015, 07:24 AM
 
Location: Sodo Sopa at The Villas above Kenny' s House.
2,492 posts, read 2,353,290 times
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I saw Amish ham in the deli at either Krogers or Lowe's foods recently in the triangle. I'd assume they have it in all the stores now.
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