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Normally I'd post a question like this in the food forum, but this is an item very specific to this region in NC so I thought I'd post here.
Question is directed to those who have eaten the country ham produced by Johnston, and hopefully also eaten some of the European style smoked hams.
How does Johnston ham compare to European style smoked hams? My parents used to mail order from a German-American schinkenhaus (from Washington state) when I was a child and I've been hankering for it lately. The schinkenhaus no longer exists or they have no internet presence.
I've thought about ordering an entire ham but before I commit, I want to make sure it's going to be a good investment for us. Hope there is someone out there that can help - thanks!
I was going to suggest you have breakfast at Big Ed's in downtown Raleigh and order country ham. Ask them to just warm it. It is already cured. if overcooked it is like leather. However it appears you do not live in Raleigh area.
Therefore, just order some center slices of country ham. Try if and if you like it, order more or full ham. World Famous Country Hams by Johnston County Hams
These country hams are salt cured, not smoked, and very pricey. As mentioned, they might be on the salty side for your taste. A quick soaking in warm water before simmering in a skillet is usually recommended to remove some of the salt. Try a few slices first like bluecomet said
I've never had a Johnston County Ham, but my understanding is that they are not as salty as some country hams, and they are smoked. For about $40 you can order a smaller quantity than a whole ham and see what you think.
DEFINITELY soak salt-cured ham before eating/browning. Wouldn't hurt to actually par boil it a bit before browning/eating.
I like to put a cup or so of water in a iron skillet and bring it up to a boil. Remove it from the heat and throw in the slices of country ham for a minute or two. I pour off the water and pat the ham slices dry. Add some shortening to the skillet and simmer the ham slowly for a few minutes.
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