How to prepare a country ham

1 Servings

Ingredients

Quantity Ingredient
1 Country Ham; Aged, 10 - 16 lbs
½ cup Cider Vinegar
1 can Beer; or
1½ cup Ginger Ale; optional
Whole Cloves; optional
1 cup Brown Sugar
¼ cup Cornmeal
1 tablespoon Dry Mustard
1 tablespoon Black Pepper; freshly ground
2 tablespoons Bourbon; Pineapple Juice Or Apricot Juice, to 3

Directions

Put the ham under cold running water and scrub with a stiff brush to remove any loose mold. Place the ham in a large container and add cold water to cover. Allow to soak for 24 hours. Drain off the water and scrub the ham again, then wipe with a cloth soaked in vinegar to remove any remaining mold. Place the ham in a large kettle or deep roasting pan with enough water to cover it completely. Add the vinegar and beer (or ginger ale) to help neutralize the salt flavor. Bring to a boil, cover and simmer gently for 3 to 3½ hours. Keep the ham covered with liquid by adding boiling water as needed. The ham is done when the small crossbone in the shank can be pulled out easily. Let the ham cool to room temperature in its cooking liquid. This will take several hours. Preheat the oven to 400 degrees.

Remove the cooled ham from the liquid. Cut off all of the rind except for a small band around the shank end that will serve as a handle when carving.

Trim off the fat, leaving only a ¼ to ½-inch-thick layer. You may score the fat in a diamond pattern and stud with cloves if you wish, although this is not traditional for country hams. To glaze the ham: In a bowl, mix together the brown sugar, cornmeal, mustard and pepper. Moisten the mixture with the bourbon (or pineapple or apricot juices). Spread the mixture over the ham and bake for 20 minutes, or until the glaze is bubbly and nicely browned. Watch the ham carefully during glazing to make sure the glaze doesn't burn; pour a cup or two of water into the pan if necessary. Country ham is best served at room temperature, sliced very thin, with the grain.

shared by Karen Coe in Kentucky ayla@...

Recipe by: Charles Patteson's Kentucky Cooking Posted to TNT Recipes Digest by "Kalico" <ayla@...> on Apr 1, 1998

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