Carl Fred's Country

 

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Clifty Farm Country Cured Ham

 

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Clifty Farm Country

Cured Ham

Whole and Sliced

 

 

Whole Clifty Farm Country Cured Ham

$2.99lb (avg. 15lbs)

 

 

 

Nutrition Facts

Serving Size: 2 oz. (56g)

Servings Per Container: Varied

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Amount Per Serving

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Calories 220 Calories from Fat 175

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% Daily Value*

Total Fat  19g  20%
Saturated Fat 7g  35%
Cholesterol 47mg 16%
Sodium  940mg  39%
Total Carbohydrate 0g   0%
Sugars 0g 0
Protein   11g  22%
Vitamin A0% ^ Victim C  0%
Calcium   0% ^ Iron  6%
*Percent Daily Values are based on a 2,000 calorie diet

Sliced 

Clifty Farm Country Cured Ham

5lbs $19.95

 

 

Recipes

To Bake:

Remove hock. If molded, scrub ham thoroughly with stiff brush and warm water. Place ham, skin side up in deep open roaster. Add water to within two inches of top of pan and add a cup of sorghum, honey or brown sugar. Insert meat thermometer. Cook slowly (about 250F (120C) so that ham will simmer but not boil. Ham will be done when thermometer reaches 165F (75C) . If thermometer is not used, cook approximately 20 minutes per pound (45 min/kg) of ham. After baking, remove skin and allow ham to cool in liquid and cover with paste made of brown sugar moistened with vinegar. Stick with cloves. Place under broiler until sugar is melted. Serve hot or cold. Cut slices thin and perpendicular to the bone starting at the hock end.

 

To Fry:

The ham slices should be sliced to desired thickness. Do not trim any excess fat from the slices until after frying. Place lean part of ham away from the hottest part of the skillet. Fry slowly. Turn slices frequently. For obtaining milder flavor, cook ham slowly in frying pan with equal parts of carbonated beverage and water. Use enough liquid to cover the bottom of the pan as using too much will cause the ham to burn. Apple juice can also be used.

 

To Make Red Eye Gravy:

Pour excess grease from the skillet. Add a little water or coffee to the skillet. Stir and boil for three minutes.

 

Slicing & Storing:

All Clifty Farm Hams are fully cured and are easily stored by wrapping in a brown paper bag and hanging in a cool dry place. Do not wrap in plastic. Once the ham is cut you should slice the entire ham and wrap in individual or family size servings and freeze. Then your ham can be stored for long periods of time and can be thawed and prepared as needed. The hock and small pieces should be wrapped and frozen separately. They make excellent seasoning meat when you cook beans and vegetables.

The proper way to slice any ham is parallel to the Aitchbone. Ham is most tender when sliced this way rather than straight across. The butt portion is best for baking and breakfast slices and the shank slices for biscuit portion and cubing.

If you like, you can have your ham sliced at your local butcher shop or supermarket. They generally offer this service free or for a small charge.

Information by: Clifty Farm