FREQUENTLY ASKED QUESTIONSCOUNTRY HAMWhat is a country ham?“Country” ham is dry-cured, a time-honored tradition where hams are packed in salt mixed with other curing ingredients, and slowly cured, up to forty days, sometimes smoked and always aged. The salt draws out the meat’s moisture, yielding a firmer, very flavorful finished product. How long does it take to produce a country ham?You Can’t Rush a Good Ham! You can’t rush a good ham, not unlike a fine wine; a good ham needs to age slowly and naturally. Our entire process is done with care and extra time. Country hams are dry cured, which means the cure is added to enhance or speed up the process. It can take up to a full year to produce the flavor and texture of a true country ham. How long can I store an uncooked country ham?If you wish to store ham before cooking, hang by the hock in a cool, dry place free from rodents and insects. Uncooked country ham may be stored at room temperature for up to 3 months where it will continue to age. Additional aging produces a sharper taste that many ham aficionados prefer. The milder taste may be maintained by refrigeration or freezing to slow the aging process. How long can I store cooked country ham?Cooked products should be placed in a refrigerator as soon as possible upon arrival. Properly sealed vacuum packages can be kept in the refrigerator for up to 30 days or may be frozen for up to 3 months. After the vacuum package is opened, the remaining product should be tightly wrapped, kept in the refrigerator and treated as any other food. How can you serve country ham?Country ham is great in omelets, in bean soup, on brie with crackers, on grandma’s buttermilk biscuits and about a million other ways. Some of our favorites include cooking it on the grill and using it to make our famous ham salad. Be sure to check out our RECIPE section for some great ideas. Why do uncooked country ham products not require refrigeration?According to the USDA, uncooked country hams are safe to store at room temperature because they contain so little water bacteria cannot multiply in them. Why does my uncooked country ham have mold on it?Mold can often be found on country cured ham. DO NOT DISCARD the ham! Wash it under running hot water and scrub the mold off with a stiff vegetable brush. The mold on the outside does not affect the quality of the meat and indicates the ham has been slow aged properly. Why does my country ham “look funny”?Due to the cure used to produce a country ham, the ham may sometimes have a silver tint, darker red spots in the meat or even some green looking undertones. Crystals from the salt or even white streaks may also be found in some packages. All of this is normal and should be expected with a country ham. If the ham has turned a dark brown, severely dried out or smells bad then it should be discarded.
CITY HAMWhat is a “city” ham?“City” ham, found in most city supermarkets, is usually boneless, mild tasting with water-added, meaning the salt and cure are dissolved in water and are pumped into the meat. This process usually takes 24 hours. How long can I store cooked cooked city/pepper ham?Cooked products should be placed in a refrigerator as soon as possible upon arrival. Properly sealed vacuum packages can be kept in the refrigerator for up to 30 days or may be frozen for up to 3 months. After the vacuum package is opened, the remaining product should be tightly wrapped, kept in the refrigerator and treated as any other food.
SHIPPING/ORDERINGHow are your products shipped?All of our products are shipped via Fed-Ex to arrive within two days of leaving our facility. Our uncooked country ham products do not require refrigeration, so they can be shipped in a box without other packing materials. Our cooked products are shipped cold with Black Ice blocks and foil liner bags. Even if these products are no longer cold to the touch when they arrive, they will be fine if they are placed in a refrigerator when they arrive. Our frozen products, such as our turkeys, Derby pies, sausage and a few other items require colder temperatures. These products are either shipped with dry ice or packed in a foam cooler with larger Freezer Ice Blocks. Due to the extra cost of packaging and the need for rapid delivery, some of our products require additional shipping charges when shipping to warm climates during the summer months. Why do uncooked country ham products not require refrigeration?According to the USDA, uncooked country hams are safe to store at room temperature because they contain so little water bacteria cannot multiply in them. How do you suggest carving a ham?
How much ham do I need per serving?For our products, a serving size is estimated at 4 oz. or 1/4 lb. Of course, you will need to adjust this figure if you have extra hearty eaters, plan to serve more than one meat option or wish to have left overs. Since our products keep well, ordering extra is always recommended.
For a bone-in ham, we recommend 1/3 to 1/2 lb of meat per serving. Whole Bone-In Pepper or City Ham: 36-44 4 oz servings (Approx 18-22 people) Half Bone-In Spiral Sliced Pepper or City Ham: 18-26 4 oz servings (Approx 9-13 people)
For a boneless ham, we recommend 1/4 to 1/3 lb of meat per serving. Whole Meacham or Derby Country Ham: 25-30 4 oz servings (Approx 19-26 people) Half Meacham or Derby Country Ham: 12-16 4 oz servings (Approx 9-15 people) Whole Boneless Pepper or City Ham: 26-34 4 oz servings (Approx 21-27people) Half Boneless Pepper or City Ham: 14-18 4 oz servings (Approx 10-14 people)
**For a party when serving on biscuits or silver dollar rolls, we recommend at least 1 lb of sliced ham per 12-15 biscuits/rolls**
MEACHAM HAMSHow long have you been curing hams?We have been curing hams for over 100 years. Our founder, William Meacham learned the art of curing hams from his grandmother, with a recipe handed down from her family before 1900! He cured ham, bacon and sausage for his family and would sometimes share those special hams with friends and relatives. Before long, he saw a need to cure more hams and a business was born. Meacham Hams officially opened in 1932 and continues to be family owned and operated. What are the different types of ham you offer? |
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