Country Ham

A dry-cured ham made by rubbing the raw meat with salt and flavorings Once cured, the ham may be cold-smoked before drying Drying is done over a period of 6 to 18 months, sometimes in a controlled environment Country ham is uncooked If being cooked before serving, the ham requires desalting in multiple changes of water It may also be eaten uncooked in paper-thin slices See also city ham