Cottage ham

[Fuzzbucket]

Hello, just wondering if anyone is familiar with a cottage ham. I've read that this is a pork butt, but I was hoping to confirm that. Our family is Slovak and my wife and I are hosting the traditional Christmas Eve celebration this year (which while normally vegetarian) has grown to include the aforementioned ham. Any thoughts on how to cook one (other than low and slow)? Thanks a lot to the great community here. Happy Holidays!

[SoEzzy]

COTTAGE "HAM": A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. Because it is not from the hind leg of the hog, it doesn't meet the definition of ham. The meat is not cooked. Another term for it is "cottage roll."

So you need to bone out a butt or shoulder, tie it tightly with butchers twine, brine it for about 2 days / inch of thickness, then smoke it.

1 smoked pork shoulder roll, 1 1/2 to 2 pounds

1 onion, peeled

1 bay leaf

1 1/2 tablespoons sugar

6 or 8 crushed peppercorns

4 to 6 redskin potatoes, unpeeled

1 pound green beans

Put the pork in a large pot with a tight-fitting cover. Cover with water. Add the bay leaf, onion, peppercorns and sugar. Cover and cook the meat for 45 minutes per pound.

Halve the potatoes if very large. Thirty minutes before the meat is done add the potatoes to the pot.

Remove the ham to a serving platter and let it rest for 5 to 10 minutes before slicing. Add the beans to the pot while the meat rests and cook 5 to 10 minutes, with timing depending on the size and age of the beans and how you like them cooked.

Serve with mustard, preferably the course-grained variety.
_________________
Here's a change Robert.

I still work here!

[SIMPLE Q]

That sounds quite tasty!!!!
_________________
Steve H
Simple Q Cooking Team
The Pork University