Recipe: Preparing a Country Ham

Hi Amy,

Here are instructions to help you through the process...

Preparing a Dry-Cured Ham
From the Virginia State University

The traditional 4-step method is to:

(1) Wash ham with a stiff bristled brush, removing as much of the salt as possible.

(2) Place the ham in a large container, cover with cold water, and allow it to stand 10-12 hours or overnight.

(3) Lift the ham from the water and place it in a deep kettle with the skin side up and cover with fresh, cold water.

(4) Cover the kettle, heat to a boil, but reduce heat as soon as the water boils. Simmer 20 to 25 minutes per pound until done.

Another method of cooking is to soak, scrub, and place the ham in a covered roaster, fat side up. Then, pour 2 inches of water into the roaster and place it in a 325 degree F oven. Cook approximately 20 to 25 minutes per pound. Baste frequently. Cook to an internal temperature of 155 degrees F as indicated by a meat thermometer placed in the thickest position of the ham cushion. If you do not have a meat thermometer, test for doneness by moving the flat (pelvic) bone. It should move easily when ham is done.

Lift ham from kettle. Remove skin. Sprinkle with brown sugar and/or bread crumbs and brown lightly in a 375 degree F oven, or use one of the suggested glazes.

Orange Glaze: Mix 1 cup brown sugar, juice and grated rind of one orange, spread over fat surface. Bake until lightly browned in a 375 degree F oven. Garnish with orange slices.

Mustard Glaze: Mix 1\4 cup brown sugar, 2 teaspoons prepared mustard, 2 tablespoons vinegar and 1 tablespoon water. Spread over fat surface and bake as directed above.

Spice Glaze: Use 1 cup brown sugar and 1 cup juice from spiced peaches or crab apples. Bake as directed above. Garnish with the whole pickled fruit.

Happy Holiday Cooking,

Betsy
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