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Dry Curing Virgina Style Ham

Dry Curing Virgina Style Ham

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Published by tabletophomestead

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Published by: tabletophomestead on Jan 20, 2010
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Publication 458-223 • Revised 1998
Paul P. GrahamN. G. MarriottandR. F. Kelly*
The assistance of Mark Tolbert and Josh Pittmanis gratefully acknowledged.*Extension Specialists and Retired Professor, respectively; Department of Food Science and Technology, Virginia Tech
Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, religion, sex, age, veteran status, nationalorigin, disability, or political affiliation. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extensionwork, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Departmentof Agriculture cooperating. C. Clark Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Lorenza W. Lyons,Administrator, 1890 Extension Program, Virginia State, Petersburg.
It is against the law to sell uninspected home-cured hams eithercommercially or privately.
"Travels through the Middle Settlements of North America, 1749-1760, 16.
 Letter to the Royal Society, May 12, 1688. Tracts and Other Papers Relating Principally to the Origin, Settlement, and Progress of the Colonies in North America to the Year 1776. Compiled by Peter Force. Vol. III, No. 12, 36.
Figure 2A is a 
“Country Style” ham. This ham has a long shank (solid bone) and a butt cut at the sacral  joint. This style of  cutting leaves less lean meat exposed in the shank and butt areas, which reduces the possibility of spoilage.
Figure 2B is a “Regular” cut ham. This style of cut is satisfactory for curing and aging hams under conditions of  
controlled temperature and humidity 
. The shank is cut short, exposing an open bone with marrow and lean tissue around the bone. The butt is cut between the 2 
and 3 
Sacral Vertebrae which results in a larger lean cut butt face than on “Country Style” hams.
3Historical Background
Virginia ham was one of the first agricultural productsexported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginiapork was superior in flavor to any in the world.
Anotherearly clergyman, the Reverend Mr. John Clayton, wrotethe Royal Society in England that Virginia ham was asgood as any in Westphalia.
Today, after more than three centuries of progress,Virginia ham is still considered a superb product becauseof its distinctive savory taste. For those who want to “do-it-yourself” cure and age a ham that will recapture thedelightful flavor so highly cherished by these early clergymen, certain rules must be followed. Thispublication provides basic steps that can be applied tohome curing or commercial operations.
Start With a Good Ham
 A high quality cured ham requires that you start withthe proper type and a high quality fresh ham. Such freshhams come from young, healthy, fast-growing hogs with adesirable lean-to-fat ratio. Fresh hams can be purchasedfrom a retail store or a local meat packer who is underconstant inspection by the USDA or the Virginia StateMeat Inspection Service. This practice ensures that themeat product comes from a healthy hog.
Hams for curing should have a long thick cushion(Figure 1), a deep and wide butt face, minimal seam andexternal fat as seen on the collar (Figure 1) and alongside thebutt face (Figure 3A) and weigh less than 24 pounds.Heavier hams are normally fatter and are more likely to spoilbefore the cure adjuncts penetrate to prevent deterioration.Therefore, one’s capability to control temperature andrelative humidity determines the type of ham to cure.
Types of Fresh Hams
(Figure 1) 
(Figure 2A)(Figure 2B)
Parts of the Ham

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