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PREPARATION:
- Begin preparation two days before cooking. Most dry-cured hams have some
mold that has formed on the outer surface during the curing and drying process. This mold is not
harmful, but should be removed before cooking. To remove the mold from the surface of the ham,
wash the ham in warm water and use a stiff scrub brush to remove it. After scrubbing, rinse well
with water.
Once the mold has been removed, place the ham in a pot large enough to cover the
ham with water. Fill the pot with cold water so the ham is covered and let stand at room temperature.
If salt crystals appear on the ham, the water should be changed every 4 to 6 hours, and the
ham can be soaked for up to 72 hours. If salt crystals do not appear, only change every 6 to
10 hours and soak up to 12 hours. Soaking reduces the saltiness of the ham, so it is important to
plan for this step in preparing a country ham. Even after soaking, a country ham will be saltier
than the wet-cured hams that are generally purchased in your local food stores.
COOKING:
- Preheat oven to 325 degrees F. An oven-cooking bag will provide more even cooking and
shorten the cooking time. Add the flour to the oven-cooking bag and shake in the bag to spread it
around. The flour helps prevent the bag from bursting while cooking. Place the ham in the bag
skin side up. Place the ham and bag in a large roasting pan at least 2" deep. Add apple juice to
the bag and close the bag securely with the nylon tie provided with the bag. Water, other fruit
juices, wine, or carbonated soda can be used in place of the apple juice.
After the bag is
tied securely, trim the tied end approximately 1" from the tie. The bag should not touch the top
or sides of the oven. Make six 1/2" slits in the top of the bag to allow steam to escape.
Place
the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal
temperature reaches 155°F. To keep the bag from melting, be sure the cooking bag is not
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