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Country Ham

Discussion in 'Food & Drink Forum' started by PantherPaul, Oct 27, 2013.

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  1. Oct 27, 2013 at 11:18 AM #1
    PantherPaul

    PantherPaul Nap Enthusiasts

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    Is like crack cocaine. Good stuff. I only eat it maybe 2-3 times a year otherwise my heart would explode
     
  2. Oct 28, 2013 at 9:50 AM #2
    Southern_Yankee

    Southern_Yankee Full Access Member

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    Country Ham > Canadian Bacon
     
  3. Oct 28, 2013 at 1:57 PM #3
    gottalaff

    gottalaff Smartass

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    Why is it called "country ham"?
     
  4. Oct 29, 2013 at 8:53 AM #4
    Southern_Yankee

    Southern_Yankee Full Access Member

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    that's where the farm is where the pigs live :thud:
     
  5. Oct 29, 2013 at 9:31 AM #5
    jazzbluescat

    jazzbluescat superstar...yo.

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    Because of the method in which it's cured. It's cured with salt, which is the way folks preserved meats long before modern day chemicals/preservatives.
    Sugar(and honey?) cured is another old fashion method, but now-a- days the "salt" cured is generally understood to be "country" ham.
     
  6. Oct 30, 2013 at 9:19 AM #6
    gottalaff

    gottalaff Smartass

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    I get it, but why did they pick the salt-cured method to call 'country ham'? :piggy:
     
  7. Oct 30, 2013 at 10:56 AM #7
    PantherPaul

    PantherPaul Nap Enthusiasts

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    They don't have salt in the city?


    Sent from my iPhone using Tapatalk
     
  8. Oct 30, 2013 at 11:59 AM #8
    gottalaff

    gottalaff Smartass

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    That has to be it.

    :hilljack:
     
  9. Oct 30, 2013 at 2:05 PM #9
    jazzbluescat

    jazzbluescat superstar...yo.

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    Hell, why don't you ask "Which country?" :orangehat:
     
  10. Oct 30, 2013 at 3:43 PM #10
    gottalaff

    gottalaff Smartass

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    That's funny, Jazz. They oughta call you "Funny Man Jazz".
     
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