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I have several recipes for baking a country ham.(The dry-cured kind) One recipe sounds a little odd so I wonder if I should even try it. The recipe recommends soaking the ham first, then wrapping the ham in a double thickness of foil, placing it in a pan and baking it at 500 degrees for 30 minutes, turn the
oven off and letting the ham stay in the oven for 3 hours, Then you turn the
oven back on at 500 degrees, and bake the ham for an additional 30 minutes.

Now here's my question; Will this recipe work, and is a country ham a 'cook before eating' type of ham. I want to know if this recipe is safe to try.

Thanks for any help!



Replies:
 
Crissy - 3-27-1998
 
1
   
Janie - 3-27-1998
 
2
   
Janie - 3-31-1998
 
3
   
Sharon,N.C. - 7-20-1998
 
4
   
Mike C - PA. - 4-21-2000
 
5
   
Betsy at TKL - 4-21-2000
 
6
   
Don, Roanoke Texas - 11-22-2001
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