Thank you. It is these small touches that elevate this ham into a whole new experience. The coke thickens down and mixes with the ham's juices and makes a excellent gravy base. Thanks for stopping by!
Mayberry! I still watch it! I know, you aren't surprised, lol! I want to go there! I've been to NC many times, my daughter went to college there. I love that you are cooking country ham! It's soooooooooo good! Thank you so much for the instructions! Looks just beautiful! I'm ready to make biscuits!! 🍸❤️
Yes, such a uniquely delicious flavor. The biscuit sammiches I've made with it are just perfect. I used toasted and buttered English muffins yesterday and I think they were even better than the biscuit ones. Thanks for watching and commenting.
Thanks Pete, it sure is a treat to have one of these. Such a great meal plus so much leftover to make many different recipes with. I will try to make videos of them using the leftover. Thanks for stopping by!
Country ham is excellent and man that looked good John! Looks beautiful with the molasses glaze and as always I love hearing the stories around it. Take care brother!
Looks good, but, where I come from, Eastern Kentucky, you gotta bring that sucker up to the boil, cover it up with quilts, and put it to bed for the night!
Sure did not look like country cured ham . I would call them petrified in salt . Made many growing up. We had 2 processes that we used there is dry cure and wet brine cure . Both need to be done in the winter , and it is so they keep when it gets warm and hot. It must be cold when done because the raw meat will set on boards with salt sugar and pepper for a month and are packed every day . then hung and smoked . Because they ( hams, solders, bacon, smoked pork chop, cheek bacon ) stay in the smoke house . We would put borax on the bone ends when it got hot . The bone marrow did not absorb the dry cure . so heat would make it oz .
Ray's country cured ham is authentic North Carolina type Country Ham. Different from the Virginia type Country Ham that is dry and wrapped in butcher paper, sack cloth and must be scrubbed.
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Wow what a delicious country ham spectacular recipe my friend loved the addition of the Coca-Cola and black molasses
Thank you. It is these small touches that elevate this ham into a whole new experience. The coke thickens down and mixes with the ham's juices and makes a excellent gravy base. Thanks for stopping by!
This Jamon is mouth watering. Great job Mr. Rivet!!
Thank you so much Rosie!
Can’t say that I’ve ever had this. Certainly never prepared it! Looks delicious!
Thank you. This is a specialty of The South and truly a treasure to enjoy.
Mayberry! I still watch it! I know, you aren't surprised, lol! I want to go there! I've been to NC many times, my daughter went to college there.
I love that you are cooking country ham! It's soooooooooo good! Thank you so much for the instructions! Looks just beautiful! I'm ready to make biscuits!! 🍸❤️
Oh yeah ham biscuits and black coffee~what a breakfast! Thanks for stopping by, Jill.
Drool! That looks incredible!
Thank you, much appreciated!
Educating and what a beautiful ham ! My mouth is watering! Great cook and video !
Thanks much, always appreciate you stopping by!
Your country ham looks amazing! Perfect Country Ham for the holidays or any time of the year really. It looks mouth-watering John.
Thank you Kelvin. Always appreciate you stopping by!
Nice presentation 👍🏾
thank you, much appreciated.
This is the best ham I have ever seen without a doubt. That glaze is glorious and the rind...Oh yes😋👍!!!
Oh the rind, my friend.....the rind! If you love ham, then you understand hot sweet glazed rind is a delicacy.
Thanks for the backstory. Always fun to learn. This looks tantalizing
Thanks Lars, this is one of America's best meats!
Looks absolutely delicious! Job well done!! 👍🏻
Thanks for stopping by, watching and commenting!
love the saltiness of country ham!
Yes, such a uniquely delicious flavor. The biscuit sammiches I've made with it are just perfect. I used toasted and buttered English muffins yesterday and I think they were even better than the biscuit ones. Thanks for watching and commenting.
@@RivetGardener got to try it that way! thanks for sharing
Look at the goodness!!! ;-)
Thanks Bill, it was delicious and I am looking forward to making other things with the leftover!
Wow , so delicious so good . Excellent cooking , pork skin tasty and so good . Best wishes to all at the hacienda . Take care , be safe and well .
Thanks for stopping by! Always good to hear from you.
Absolutely fabulous John, most impressive traditional Southern cuisine! 👍😋
Thanks Pete, it sure is a treat to have one of these. Such a great meal plus so much leftover to make many different recipes with. I will try to make videos of them using the leftover. Thanks for stopping by!
Your ham turned out beautiful, a masterpiece to be honest!
Thanks Michael, much appreciated!
Man oh man that there ham looks delicious there Rivet!!
Gotta love the pork rind yessir!!
*Have a good'nnn*
Sometimes the porkrind is the best part! :)
You not only get a cooking show here..you get LEARNING cooking show!
You know it! Julia Child taught me that. There is always a good story behind the food you are cooking.
Awesome just ordered me a Ham
Good for you, you are going to love it! Did you get it from Ray's?
Rivet Gardener yes whole country ham and some ham steaks
Vert nice! Let me know what you thought, and post a video if you have time and inclination. We'd love to see it.
Rivet Gardener i will, but it will be a while. This suckah 16 pounds. 😂😂🤦🏼♂️
Hi John. That's the first time I ever seen a raw ham , you cooked it to perfect so moist and the glaze beautiful.
Thanks Rick. This was perfection on a platter. Later I made some black eyed peas to go with it. What a meal!
I love country ham! it's a bit of work but the flavor is beyond compare! You did this up right John! Rock On!
Hi Sal, yeah definitely worth all the effort. I got a ton of leftovers to make so many different recipes with. I'll make sure to share them!
Chilli Idli Recipe | इडली से बनाए चटपटा चाइनीज़ नास्ता | Crispy Idl Appetizer
ruclips.net/video/pPm1i2EqfHU/видео.html
Country ham is excellent and man that looked good John! Looks beautiful with the molasses glaze and as always I love hearing the stories around it. Take care brother!
Thanks for stopping by and the kind words. It was delicious and of course, have tons left over!
تسلم ايدك انا اشتركتلك أهو 😍😍بجد بستفاد من طريقتك جدا❤❤
ياريت تشوفوا الاكل اللي عندي علي اد الايد وبسيط واي حد انه يعمله ❤ياريت تنوروني عشان هعتمد عليها ماديا❤
أيامك بالسلام والازدهار. شكرا لك على كلماتك الرقيقة. تبارك
Looks good, but, where I come from, Eastern Kentucky, you gotta bring that sucker up to the boil, cover it up with quilts, and put it to bed for the night!
Sure did not look like country cured ham . I would call them petrified in salt . Made many growing up. We had 2 processes that we used there is dry cure and wet brine cure . Both need to be done in the winter , and it is so they keep when it gets warm and hot. It must be cold when done because the raw meat will set on boards with salt sugar and pepper for a month and are packed every day . then hung and smoked . Because they ( hams, solders, bacon, smoked pork chop, cheek bacon ) stay in the smoke house . We would put borax on the bone ends when it got hot . The bone marrow did not absorb the dry cure . so heat would make it oz .
Ray's country cured ham is authentic North Carolina type Country Ham. Different from the Virginia type Country Ham that is dry and wrapped in butcher paper, sack cloth and must be scrubbed.