Test kitchen intern Meaghen Chace uses a succession of different knives to trim the outermost layer of skin and fat from a cured, aged country ham ahead of a tasting for Cook’s Country. Why not just dig in right away, you ask? Much like a dry-aged primal cut of beef, the outer layers of a country ham can become desiccated and even a little funky over the long curing and drying process, and must be carefully removed before consumption for an optimal ham experience.
We’re About To Go Ham
We're sampling a Southern staple that requires a bit of advance treatment.