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.