Cooking Country Ham

Preparation:
Soak hams in water overnight before boiling. Remove hock; scrub ham thoroughly with stiff brush and warm water to clean the surface before cooking.*

*It’s normal for dry-cured country hams to develop some surface mold overtime. The hams are perfectly safe to eat after cleaning the surface as noted.

COOKING INSTRUCTIONS FOR HAM SLICES

TO FRY:

1.  THE HAM SLICES SHOULD BE SLICED ABOUT 1/4 to 3/8 INCHES THICK.  DO NOT TRIM ANY EXCESS FAT FROM THE SLICES UNTIL AFTER  FRYING.

 2.  PLACE LEAN PART OF HAM AWAY FROM HOTTEST POINT OF  SKILLET AND ADD A SMALL AMOUNT OF WATER.  FOR OBTAINING MILDER FLAVOR, EQUAL PARTS OF COLA AND WATER CAN BE USED.

 3.  FRY SLOWLY FOR APPROXIMATELY 4-8 MINUTES.  DO NOT OVERFRY.  TURN SLICES FREQUENTLY.

4.  FOR MILD FLAVOR OR IF HAM SEEMS TOO SALTY, SOAK SLICES IN LUKEWARM WATER FOR 30 MINUTES BEFORE FRYING.  

TO BAKE:
METHOD I

1.  PREHEAT OVEN TO 250 DEGREES F.

2.  PLACE the WHOLE SLICE OF HAM IN BAKING DISH COVERING WITH FOIL.

3.  BAKE FOR APPROXIMATELY ONE HOUR. MULTIPLE SLICES MAY REQUIRE LONGER COOKING TIME.

 (A WHOLE SLICE CUT INTO 4 PIECES REQUIRES ONLY 9-12 MINUTES COOKING TIME).

TO BAKE: 
METHOD II

1.  PREHEAT OVEN TO 250 DEGREES F.

2.  PLACE the WHOLE SLICE OF HAM IN BAKING DISH ADD ½ AND ½ OF COLA AND WATER AND COVER WITH ALUMINUM FOIL.

3. BAKE FOR APPROXIMATELY ONE HOUR.  MULTIPLE SLICES MAY REQUIRE LONGER COOKING TIME.

( A WHOLE SLICE CUT INTO 4 PIECES ONLY REQUIRES 9-12 MINUTES COOKING TIME.)

TO GRILL:
1.  PLACE HAM SLICES ON GRILL ABOUT 3″ FROM HOT COALS.

2.  TURN OFTEN.

3.  GRILL 2 TO 3 MINUTES ON EACH SIDE.