Cooking Our Hams

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. *

Method 1: Boil

Step 1:
Place ham, skin side up, in deep pan and add water to within two inches of top of pan.

Step 2:
Bring to a slow boil and add one cup of brown sugar, honey, or sorghum molasses.

Step 3:
Cook 20 minutes per pound of ham or if a meat thermometer is used, it will be done when internal temperature reaches 160 degrees F.

Step 4:
Remove skin and allow to cool in liquid in which it was cooked. After ham is cool, remove from liquid and cover with paste made of brown sugar moistened with vinegar. Stick with cloves. Place under broiler or hot oven until sugar melts to form a glaze. Serve hot or cold.

Method 2: Bake

Step 1:
Preheat oven to 325 degrees F.
Step 2:
Place ham in oven bag in roasting pan and add 4 cups of water to bag. (Hock does not have to be removed).
Step 3:
Close oven bag with tie; cut six 1/2 inch slits in top of bag.
Step 4:
Cook 20 minutes per pound of ham or if a meat thermometer is used, it will be done when internal temperature reaches 160 degrees F.
Step 5:
Remove skin and allow to cool in liquid in which it was cooked. After ham is cool, remove from liquid and cover with paste made of brown sugar moistened with vinegar. Stick with cloves. Place under broiler or hot oven until sugar melts to form a glaze. Serve hot or cold.

Method 3: Sweet Bake

Step 1:
Preheat oven to 325 degrees F.
Step 2:
Place ham, skin side up, in deep covered roaster and add 2-3 inches of water.
Step 3:
Cook slowly to simmer but not boil and add one cup of brown sugar, honey, or sorghum molasses.
Step 4:
Cook 20 minutes per pound of ham or if a meat thermometer is used, it will be done when internal temperature reaches 160 degrees F.
Step 5:
Remove skin and allow to cool in liquid in which it was cooked. After ham is cool, remove from liquid and cover with paste made of brown sugar moistened with vinegar. Stick with cloves. Place under broiler or hot oven until sugar melts to form a glaze. Serve hot or cold.

*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.

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