Father's Country Ham - Bake & Fry Country Ham - FBF

[TdeV]

Father's Country Ham were having a sale before they retire.

I bought a Bake & Fry Country Ham - FBF x 1 which then disappeared from their website. I have located this description:

"We start with a Specially Selected 15-16 lb. Country Ham (our best size) and slice the Butt End. You will get around 14 slices including 5-6 Center Slices for frying, and the Hock for seasoning your beans. The Shank End will be left for baking a piece between 5 to 6 inches. This is the best of both ways to cook your Father’s Uncooked Country Ham. Makes a great gift providing enough Country Ham for several meals. We will include detailed picture recipes for both baking and frying your Country Ham. The Country Ham Slices will be vacuumed packages with 2 to 3 slices per package and the baking half in one vacuumed sealed package."

 

Father's Country Ham didn't provide a very detailed recipe, so I've no idea how to cook this. Advice please.

 

My neighbour gave me to understand that it will be salty. I personally don't eat much salt.

 

There's a lot of it, so I could givie some away?

[rotuts]

@TdeV

 

what are called called country hams are salted , the hung to dry for various periods of time.

 

some are also smoked while drying.    Im attaching Benton's instructions , simply because I have them,  

 

they would apply to any country ham , but the saltiness migh vary from place to place.

 

 

of note they do not recommend you bake the ham. My uncle used to get country hams, and bake them

 

but to do that , you have to rehydrate them , in cold water , changing the water several times .  this removes a lot of the salt

 

and turns the ham into a cured , fully hydrated ham.  Ive had that version , and it was the best tasting ham Ive ever had.

 

but a lot of time when into that prep , using a cooler to keep the ham cold while rehydrateing .

 

you might try very thinly slicing , as one would do w a prosciutto or serrano ham

 

depending on how the ham came to you  ( Vac'd pieces ? )  it would be fine to give some away

 

as long as the recipients understood how to cook it,

 

I have some hocks from Benton's  I plan to rehydrate them , change the water over several days

 

in the refrigerator , then when hydrated and desalted , SV them @ 130.1 F until tender 

 

then use that meat  ( tender , not salty , not overly cooked ) in casserole dishes .

 

hope this helps.