Pepper coated city ham.
Attic aged ham uses.
Ham may be kept in deep freeze for several months after slicing if properly wrapped.
It takes us almost a year to make this ham perfect but we ve done it with our founder e m.
If the ham is already fully cooked it needs to be heated through to about 140 degrees according to the usda.
Remember it is normal for a kentucky county ham to mold as a whole uncooked aged ham product.
Estimate about 10 minutes in the oven per pound.
If it s partially cooked then it needs to be cooked to 160.
See country ham guide for details dhs family also called it sugar cured because they use a mix of salt and sugar to cure it.
Check your ham s packaging.
Check your ham with an instant read meat thermometer.
Our aged whole bone in country hams are dry cured and hickory smoked.
Burger s guidance using our original recipe and making sure patience is still the primary ingredient.
Incorporating time patience and the traditional family recipe to produce a delicious product.
Cook your ham in a 350 degree oven.
Burger did when he cured his first hams in 1927.
We take our time to use only the freshest hams dry cure them with our salt pepper and sugar mixture and age them for over 210 days just like our found e m.
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Similar to how folks enjoy.
Carver ham and half turkey combo.
All of our country ham products are handcrafted and made from nearly a century of experience.
Glazed spiral sliced country ham.
Biscuit cut country ham.
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If you buy our attic aged uncooked country ham you will be enjoying a country ham that was dry cured with our simple salt sugar and black pepper cure and aged for bold flavor for over 210 days.
Attic aged uncooked whole ham 18 20 lbs.
The mold may be removed with vinegar vinegar and water or water and bristle brush.
Burger attic aged country hams are made with the same dedication and attention to detail that e m.
Used back in 1927.
Attic aged country hams prepare to experience ham as you ve never experienced before.
Burger private stash attic aged ham is our pride and joy.
These hams are aged 12 14 months giving them a much more complex and intense flavor that many of our customers prefer when enjoying them as charcuterie.
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The attic aged ham is not for the truly salt sensitive person however proper cooking techniques can result in lowering the salt flavor.
