Storing Whole Hams
All Clifty Farm Hams are fully cured and are easily stored by hanging them in a cool dry place.
- Leave ham in original packaging. Never wrap the ham in plastic wrap.
- Ham can be hung unrefrigerated in a dry storage room with good air circulation and free of pests for as long as you wish to continue aging the ham.
*Helpful Hint: Be careful not to over age the ham at room temperature as it will continue to naturally dry, creating stronger flavor characteristics.
- Ham can be frozen for up to one year, which protects against over aging and pests and also inhibits additional mold formation.
*It’s normal for dry-cured country hams to develop some surface mold over time. The hams are perfectly safe to eat after cleaning the surface.
Slicing a Whole Country Ham
The proper way to slice any ham is parallel to the Aitchbone. Ham is most tender when sliced this way rather than straight across. We recommend using the butt portion for baking and breakfast slices and the shank slices are best for biscuits and cubing. Once you slice your whole ham, you can freeze and store slices.
Once the ham is cut, you should slice the entire ham, wrap it in individual or family-size servings, and freeze it. Then, your ham can be stored for long periods of time and can be thawed and prepared as needed. The hock and small pieces should be wrapped and frozen separately. They make excellent seasoning meat when you cook beans and vegetables.
Cooking Whole Hams
We have a step-by-step how-to video for baking a whole country ham.
Preparation
Soak hams in water overnight before boiling. Remove the hock; scrub the 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 over time. The hams are perfectly safe to eat after cleaning the surface, as noted.
- Remove ham from the bag and paper
- Wash ham with a sponge and water to remove any mold (this is normal)
- Place ham in cooler or pot for soaking – add 5lbs of ice, fill and cover with water. Soak overnight or for 12 hours.
- Drain and place ham upward in a large pot (ham hock upward). Add water until the ham is covered.
- Boil, then simmer – approx. 18 minutes per lb. or about 4-5 hours total
- Drain the liquid and let the ham cool on a rack.
- Trim and skin outside of the ham
- Score the ham with long diamond cuts
- Line the pan with foil, place ham in the pan, and cover with foil. Bake at 375°F for 30-45 minutes.
- Apply glaze (optional) – Bake again for 15 minutes.
- Rest for 30 minutes – Slice and serve
- You may also garnish to add an extra flavor (optional) – Visit our recipe section for delicious garnish ideas.