recipes | Country Ham (Dry-Cured) with Glazing Recipe

Join Now

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

Country Ham Dry-Cured with Glazing Recipe

rate this recipe Rate this recipe

Preparation and cooking instructions for an old-fashioned country ham.

Country Ham (Dry-Cured) with Glazing Recipe (+)

Directions

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°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 touching the top or sides of the oven.
When ham is done, remove it from the bag and discard drippings. Allow ham to stand for 15 minutes. The internal temperature of the ham should reach 160°F during this period. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham.
GLAZING: Increase the oven temperature to 375°F. Score the fat by making diagonal cuts in one direction approximately 3/4 inch apart. Then make diagonal cuts in the opposite direction to form a diamond pattern. Insert a clove in each of the diamond shapes cut in the ham.
Make the glaze by adding brown sugar and pineapple (slightly drained) together and stir until well mixed. Spoon or brush glaze over the ham.
Return the ham to the oven and bake for an additional 30 minutes. Watch carefully because the glaze can burn easily. Ham is done when the glaze has caramelized and turned golden brown. Remove from the oven and carve.

Container: roasting pan, rack and oven cooking bag

Prep Time: 4 hours

Cook Time: 6 or more hours

Ingredients

-		1 14 to 16 lb. dry-cured country ham
-		3 cups apple juice
		cloves
		GLAZE:
-		1 cup brown sugar
-		3/4 cup crushed pineapple, slightly drained

Country Ham (Dry-Cured) with Glazing recipe - Related Content

Collections

Ham Recipes

View our collection of ham recipes.

Recipes

Glazed Chicken Wings with Blue Cheese Dip

The spicy sweetness of these warm chicken wings and the cool tanginess of this tasty blue cheese sauce are a terrific flavor combination.

Ham and Pineapple Bites

Easy to make hors d’oeuvre that combines the complementary flavors of ham and pineapple in one tasty bite-sized treat.

Ham and Hashbrown Breakfast Casserole

Any meal is suitable for enjoying this hearty casserole loaded with delicious ingredients.

Ham and Egg Breakfast Pizza

Enjoy pizza for breakfast with this hearty creation that incorporates all of your favorite breakfast foods in one tasty dish.

Ham Wrapped Breadsticks with Tapenade

This inventive recipe features a delicious tapenade that combines a variety of textures and lively flavors, which pairs nicely with the simply prepared ham wrapped breadsticks.

Cooking Tips & Advice

Glazing Ham

Glazing Glazing is done as the last step in the cooking process of a ham. It is not necessary to glaze a ham when cooking it but it gives the ham an attractive finish and ...

Ham Cooking Times

Ham cooking times and temperatures are important to monitor in order to insure the ham is safely cooked to the proper temperature. When cooking ham, use the chart below as a ...

Glazing and Topping

After the dough is proofed, it is ready for any glazes or toppings that may be required. Glazes and toppings add flavor and enhance the appearance of the bread. Glazes ...

Ham Cooking Tips

Ham Cooking Tips Soak country hams prior to cooking to reduce their saltiness. To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham ...

Ham Doneness

Checking Doneness When checking doneness it can be accomplished in basically the same manner for whatever cooking method you are using. There are several methods that ...

Glossary Terms

Dry Cured Ham

Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ...

Ham Glaze

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in ...

Country Ham

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted ...

Dry Cured Olive

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh. The intent of curing is to remove the bitterness ...