Homemade Clifty Farm Country Ham Center Slices Recipe: A Healthier, Customizable Delight

Category: Cured Meat

Introduction

Clifty Farm's Country Ham Center Slices have long been a favorite for their rich, savory flavor and convenience. Originating from the heart of ham country, these slices are known for their lean cut and balanced seasoning. This homemade version allows you to enjoy the same delicious taste with the flexibility to customize ingredients, making it a healthier and more personal alternative. By controlling the curing process, you can reduce sodium and sugar content, tailoring the ham to your dietary preferences without sacrificing flavor.

Why Make It at Home?

Creating your own ham at home offers several advantages. It's cost-effective, allowing you to purchase a larger cut of meat and slice it as needed. Customization is key—adjust spices, reduce sodium, or add a touch of sweetness to suit your taste. Plus, homemade curing ensures you avoid preservatives found in some commercial products.

Personal Anecdote

I recall my grandmother's homemade ham, always a centerpiece at family gatherings. Her secret was a special spice blend that added a warmth and depth unmatched by store-bought varieties. Inspired by her tradition, I set out to recreate Clifty Farm's ham, ensuring each slice captures that homemade care and flavor.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:30 minutes
• **Total Time:50 minutes
• **Yield:8 servings

Ingredients

Cure Mix:

• 1 cup (200g) brown sugar
• 1 cup (250g) kosher salt
• 2 tbsp (30g) pink curing salt (optional, for color)
• 2 tbsp (30g) smoked paprika
• 1 tbsp (15g) garlic powder
• 1 tbsp (15g) onion powder
• 1 tbsp (15g) black pepper
• 1 tbsp (15g) mustard powder

Ham:

• 1 (4-5 lb) pork loin or boneless ham

Glaze (Optional):

• 1/4 cup (60g) honey
• 1 tbsp (15g) Dijon mustard

Instructions

• Prepare Cure Mix: In a bowl, mix brown sugar, kosher salt, pink curing salt, smoked paprika, garlic powder, onion powder, black pepper, and mustard powder until well combined.

• Apply Cure: Rub the cure mix generously over the pork loin, ensuring all surfaces are coated. Place on a wire rack over a rimmed baking sheet, letting it cure in the fridge for 7 days, turning occasionally.

• Rinse and Dry: After curing, rinse the ham under cold water to remove excess cure. Pat dry with paper towels. Let air dry in the fridge for 24 hours.

• Cook: Preheat oven to 325°F (160°C). Place ham on a rack in a roasting pan, fat side up. Bake for 20 minutes per pound, or until internal temperature reaches 140°F (60°C).

• Glaze (Optional): During the last 15 minutes of cooking, brush with honey-mustard glaze.

• Cool and Slice: Let the ham rest 15 minutes before slicing thinly against the grain.

Variations

• Low-Sodium: Use 1/2 cup (125g) kosher salt and add 1 tbsp (15g) sea salt.
• Spicy: Add 1 tbsp (15g) chili flakes to the cure.
• Honey-Glazed: Replace glaze with 1/4 cup (60g) honey and 1 tbsp (15g) Dijon mustard.

Pro Tips

• Even Curing: Ensure the cure is evenly applied for consistent flavor.
• Resting: Allowing the ham to rest after curing enhances tenderness.
• Slicing: Use a meat slicer for uniform slices.

Nutritional Comparison

FAQ

• Fresh vs. Processed: Fresh ingredients are preferred, but some processed elements are necessary for curing.
• Sweetness/Saltiness: Adjust cure mix to taste.
• Storage: Keep in an airtight container in the fridge for up to 2 weeks; freeze for up to 3 months.
• Scaling: Double or halve the recipe as needed.
• Curing Time: Minimum 7 days for safety and flavor.

Serving Suggestions

• Sandwiches: Layer with cheese and greens for a hearty snack.
• Salads: Add diced ham for a protein boost.
• Breakfast: Serve alongside eggs and toast.
• Appetizer: Wrap slices around melon for a elegant start.

Conclusion

This homemade ham captures the essence of Clifty Farm's slices with the benefit of customization. With a focus on health and flavor, it's a versatile addition to any meal. Share your results and enjoy the satisfaction of a homemade delight!