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How to Cook a Country Ham

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.

Ready In:
53hrs
Serves:
Units:

ingredients

directions

  • Scrub ham thoroughly with a stiff brush.
  • Place 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).
  • Preheat oven to 325°F.
  • Put 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.
  • Remove ham from oven, but leave in water overnight (do NOT refrigerate).
  • The next day preheat oven to 425°F.
  • Remove and discard ham skin. Sprinkle fat with ground cloves.
  • Combine 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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"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."
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  1. southern chef in lo
    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.
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