How To Cook A Country Ham In The Oven How You Can Prepare a Country-Cured Ham

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Prep:
24 hrs 20 mins

Cook:
2 hrs 45 mins

Total:
27 hrs 5 mins

If you are fortunate enough to come by a country-cured ham, don’t be turned off by the moldy exterior. Here’s how to prepare it from The New Doubleday Cookbook” by Jean Anderson & Elaine Hanna (Doubleday). This cured ham requires at least a day of preparation time, so plan ahead.

Ingredients

  • 1 country ham
  • 1 container cloves
  • Brown sugar
  • Bread crumbs

Steps to Make It

  1. Gather the ingredients.

  2. A day or two before you plan to serve the ham, place in a very large oval kettle, sawing off hock, if necessary, to fit ham in. If ham is very salty, salt crystals will be visible.

  3. Cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times. If ham is not salty, change soaking water 1 to 2 times.

  4. Next day, scrub ham well under running tepid water to remove any mold and pepper. Wash well again in tepid water.

  5. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat.

  6. Skim froth from the surface, recover, adjust the heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone feels loose; cool ham in cooking liquid.

  7. Preheat oven to 350 F.

  8. Lift​ ham from the liquid, peel off the rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves.

  9. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze for Smithfield and Virginia ham).

  10. Place ham glaze side up on a rack in a shallow roasting pan and bake, uncovered, 45 minutes or until glaze is nicely browned.

  11. Transfer ham to serving platter and let cool at least 20 minutes before serving. In the South, these hams are served at room temperature (or chilled), but almost never hot. When carving, slice paper-thin.

Video about How To Cook A Country Ham In The Oven

How To Cook Virginia Country Ham – Oven Method

http://www.edwardsvaham.com Chef John Gonzales from “A Chef’s Kitchen” in downtown Williamsburg, Virginia demonstrates how to bake a Virginia Country Ham.

“Here’s a genuine Virginia country ham par excellence…a traditional favorite of true country ham lovers. This Grand Champion Virginia Ham is specially selected and carefully trimmed. Then, it’s dry salt-cured and slow-smoked over a smoldering hickory fire and aged 4 to 6 months. The result: Rich mahogany color and country ham flavor that’s won multiple Blue Ribbons at the Virginia State Fair.”

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