What is the difference between country and city ham?
Country hams are produced using traditional dry-curing methods. The cure is applied to the surface of the ham in dry form and is allowed to penetrate into the ham naturally over time. The result of the drying and aging process creates a robust, pronounced flavor and a firm texture. Some people who are salt conscious may find the saltier nature of country ham to be objectionable, but to the enthusiast, there is no substitute. Country hams may be purchased cooked or uncooked and may or may not be smoked. (See below) City hams are produced using modern moist-curing methods. The cure is injected into the ham in a brine form. The process takes much less time compared to that of country ham. The result is a moist and tender ham that is characterized by its sweet flavor. Although milder than country ham, the flavor of the city ham is not bland and may actually be considered bold compared to a water-added grocery store ham. City hams are cooked and smoked using natural hickory sawdust.
