Recipe: Country Ham (repost)

Hi Mike,

Here is a repost that I hope has the info you're looking for. If not, please feel free to repost.

Betsy
recipelink.com

Title: Recipe(tried): Country Ham
Posted By: jimS So Calif
Date: June 25th 1998
Board: TKL Cooking Club

First of all is it a "Ready To Eat" or "True Country" Ham? Assuming that it is NOT ready to eat, this is the way I cook them:

This is for approx 8 lb 'Picnic' country style ham aka the front end ham rather than the traditional ham but the method is the same regardless of type.

'Country' hams are extremely salty as they may be soaked in brine in addition to being salted before smoking, by adjusting to your ham (weight size) you should end up with a delicious ham, and you may not go back to the regular -'ready to eat' -- or you may not like it at all!

One thing to remember -- If it is "Not Ready To Eat" - IT IS NOT COOKED!!
It was only salted, seasoned and hung in a smokehouse to cure or hung to dry..

Also if there is any mold on the ham, just scrape it off before cooking, it will have no effect on the ham itself - once it is finished cooking - mold on these hams is normal or at least not unusual.

BAKED PICNIC HAM

INSTRUCTIONS:

Place the ham in a large deep cooking pot.

Cover with water and heat to boiling.

Boil the ham at a soft boil for 15 minutes per pound plus 15 to 20 minutes for good measure.

Drain the ham and discard the water.

Transfer the ham to a roasting rack, then into a baking pan.

Bake uncovered for 15 miunutes per pound at 325 -- Plus 15 minutes.

Cut off and discard any skin and fat.

Bone, cut and slice the ham for serving the same as you would a regular ham.