Tag Archives: country ham

Horse Bites: Country Ham

This is one of the many treats you’ll always find at the buffet at Churchill Downs during Dawn at the Dawns. It’s a particular favorite of my husband’s. I apologize again for the lack of pictures. Blame my doctors. They’ve kept me too busy (and exhausted) to do any fun stuff.

Now Country Ham is one of those things that you love or hate. I love it in small doses, so a Horse Bite is perfect for me. A big slab on a plate would make me uncomfortable. I did actually cook one. Once. Michael was in hog heaven (pardon the pun).

Little PSA here. If your doctor has EVER said the words Congestive Heart Failure to you, or has said anything about your heart muscle being weak. . . PASS on the Country Ham or you’ll be explaining it to a grumpy ER nurse right before she inserts a catheter in someplace you don’t want it. #justsayin.

Now I think the perfect way to serve Country Ham is atop a slice of nice, crusty baguette. Ideally, I’d serve this warm with half a small baked or boiled red-skinned potato and half of a tender broiled asparagus stalk on top. Yes, this one takes a toothpick as well. You don’t want asparagus being ground into the carpet. And the salt from the ham will season both the potato and the asparagus, so just give them pepper, lemon, or garlic as you prefer. Actually, it’s just as good cold, so don’t stress about it.

Again, sorry for the lack of pics. Blame my docs. Recipes for Benedictine, Thurby Pie, and Hot Brown Horse Bites are only a click away! Next up: Kids’ Derby Parties!

Cooking a Groundhog

Shoot it, skin it, hang it, and gut it.  If you’re going to store it to use later, roll to coat thoroughly with coarse salt and hang in a cool, dry place.  When you are ready to cook it, soak it in water for 48 hours, changing the water every 6-8 hours.  Remove the skin and fat, and place in a baking bag (yes, the ones they make for turkeys) with four cups of fresh water.  Bake at 325 degrees for 4 hours.  Especially nice sliced thin and served on biscuits.

disclaimer: No groundhogs were harmed during the writing of this blog post.  That’s a picture of my first-ever country ham.  If you’re cooking country ham instead of groundhog skip straight to the “soak in water” step.

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