COUNTRY HAM
Provided by Alton Brown
Categories main-dish
Time P2DT4h30m
Yield 20 portions
Number Of Ingredients 3
Steps:
- Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
- Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
- Preheat oven to 400 degrees F.
- Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
- Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
- Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
- Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.
BAKED COUNTRY HAM
Prepare this traditional ham the night before serving. Serve with Beaten Biscuits.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 2
Steps:
- The afternoon before you plan to serve the ham, fill a very large kettle or pot or your sink with water. Soak ham 4 to 8 hours to lose some of the saltiness; change the water 2 or 3 times, if possible. Rinse well, and scrape off any mold or green rind.
- Wrap ham well in aluminum foil. Place on a baking sheet. At 7 p.m. the night before you plan to serve the ham, preheat the oven to 500 degrees. Place the wrapped ham in a large roasting pan filled with 1 inch of water, and bake for 30 minutes. Turn off the oven, but do not open the door. At 10 P.M., turn the oven back on to 500 degrees. Bake the ham for 15 minutes more. Turn off the oven, but do not open the door. Leave the ham in the closed oven overnight.
- Remove ham from the oven, then remove the aluminum foil. Using a very sharp knife, trim the rind and all the fat from the ham. Serve the ham warm or at room temperature; cut with a ham-slicing knife into very thin slivers.
CIDER-BAKED COUNTRY HAM
This is the best ham I've ever made. I've served it often to family and friends, and each time I get requests for the recipe.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- Place ham in a Dutch oven or large kettle. Add cider, peppercorns and bay leaf. Add enough water just to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour., Drain, reserving 3 cups cooking liquid; discard peppercorns and bay leaf. Remove skin from ham if desired; score the surface with shallow cuts, making diamond shapes. Insert whole cloves in the center of each diamond. Combine applesauce, horseradish and mustard; rub over ham., Place ham on a rack in shallow roasting pan; pour reserved liquid into pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 140°. Remove from the oven; cover with foil and let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 278 calories, Fat 14g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1537mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 22g protein.
COUNTRY CRUSTED HAM BAKE
A homey casserole with a cornbread crust. Updated recipe since SusieQusie's helpful input...my husband almost polished off the whole thing in one sitting! I found it easier to use a hefty half cup each of canned lima beans and corn instead of the frozen succotash.
Provided by 5thCourse
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using frozen succotash, cook according to package directions.
- Combine sourcream, milk, mustard and flour til smooth.
- Mix with remaining casserole ingredients.
- Pour into greased 6x10 inch baking dish.
- For the crust, combine the dry ingredients.
- Stir in the milk and melted butter.
- Pour over the ham mixture and sprinkle with paprika or parsley if desired.
- Bake uncovered until light brown, about 35 minutes at 350.
Nutrition Facts : Calories 509.2, Fat 29.7, SaturatedFat 15, Cholesterol 106.5, Sodium 780.5, Carbohydrate 36.3, Fiber 4.2, Sugar 0.4, Protein 26.3
DOUBLE MUSTARD AND HERB CRUSTED HAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more.
HERB CRUSTED FRESH HAM
Provided by Virginia Willis
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
- Preheat oven to 350 degrees F.
- Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone.
- Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes. Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust seasoning with salt and pepper.
- Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
COUNTRY HAM
Peach preserves give this easy entree a mildly fruity flair.
Provided by Kristen Ostlund
Categories Main Dish Recipes Pork Ham Whole
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Set ham into the prepared roasting pan and pierce several times with a fork.
- Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
- Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 526.3 calories, Carbohydrate 27.4 g, Cholesterol 95.3 mg, Fat 31.7 g, Fiber 0.1 g, Protein 31.7 g, SaturatedFat 11.3 g, Sodium 2235.5 mg, Sugar 26.4 g
BAKED COUNTRY HAM
Make and share this Baked Country Ham recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h15m
Yield 35 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Place ham in a heavy roasting pan.
- To make the glaze, mince garlic in a food processor.
- Add remaining ingredients; process until smooth.
- Pour glaze over ham and bake 1 hour, until ham is fully heated and glaze is well browned.
- Serve hot or at room temperature.
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BAKED COUNTRY HAM RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (7)Total Time 3 hrs 15 minsCategory MainsCalories 195 per serving
- Place the ham under warm running water and scrape any surface mold, seasonings, cobwebs, [Editor’s Note: Um, ew!] or any other matter from the ham with a stiff brush. Place the ham in an 8-gallon stock pot and fill it with enough water to cover the ham. Let the ham soak for 24 hours, changing the water as often as possible, ideally once every 6 hours.
- Change the water a final time and transfer the pot to a stovetop. Add the bay leaves, mustard seeds, and vinegar and bring to a boil over high heat. Lower the heat to medium and simmer for 2 hours, topping with fresh water as necessary.
- Remove the ham from the stock pot and turn off the heat. When the ham is cool enough to handle, use a sharp knife to shave off the skin (but not the fat) from the ham. Score the surface of the ham—meaning fat and any exposed flesh—in a diagonal pattern. Place a single clove in the center of each scored diamond. Pat the ham thoroughly on all sides with the brown sugar.
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