southern chef in louisiana's Note:
For those of you that don't know, a country ham is cured with salt. it needs no refrigeration until after all the cooking is done, but you have to cook it a certain way or the whole ham will be ruined. It takes a little time, but it’s sure worth it. There is nothing like a country ham. I like to slice it and eat it on biscuits. PLEASE FOLLOW THE DIRECTIONS TO THE TEE--THE SALT MUST BE EXTRATED FROM THE MEAT OR IT WILL TASTE HORRIBLE.
My Private Note
Units: US | Metric
- 1Scrub ham thoroughly with a stiff brush.
- 2Place ham in large pot or pan--even a cooler will work. Cover it completely with water and allow to soak for 24 hours, (discard water).
- 3Preheat oven to 325°F.
- 4Put ham in large roaster fat side up and again cover completely with water. place in oven on lowest shelf and bake for 2 hours. Turn ham to other side and cook another 2 hours. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham.
- 5Remove ham from oven, but leave in water overnight (do NOT refrigerate).
- 6The next day preheat oven to 425°F.
- 7Remove and discard ham skin. Sprinkle fat with ground cloves.
- 8Combine sugar with enough vinegar to make a paste and brush on ham. Bake for 20 to 30 minutes; let rest for 1 hour out of the oven, then slice and serve.
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Nutritional Facts for How to Cook a Country Ham
Serving Size: 1 (279 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 693.3
- Calories from Fat 454
- Total Fat 50.5 g
- Saturated Fat 18.0 g
- Cholesterol 152.4 mg
- Sodium 3498.1 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.1 g
- Sugars 5.6 g
- Protein 50.3 g