Partake in the full culinary experience of Southern food with the Uncooked Bone-In Country Ham. This dry-cured country ham smoked with hickory wood arrives uncooked. The 210+ day aged cured meat allows you and family members to begin a Southern tradition by cooking a country ham for that special occasion. From fun preparation to enjoying the aroma of the country ham as it's pulled out of the oven, let this dish be the start to a new family tradition. Packaged in a vintage cloth bag, it's perfect for gift giving.
- Aged 210+ Days
- Dry Cured and Hickory Smoked
- Comes in Cloth Bag
- Uncooked
- 15-16 Lb
- About 52 Servings
Uncooked, Bone-In Country Ham
Ingredients: ham, salt, brown sugar, sodium nitrate, black pepper and sodium nitrite.
How to Cook a Country Ham
Uncooked, Bone-In Country Ham
Storage:This ham does not need refrigeration before cooking, but ham will continue to age, creating a stronger, saltier "twang" the longer you keep it in storage. Hang in a cool, dry area. The ham may have mold on the surface. This is normal and should be removed by washing in cold water with a brush prior to cooking. The ham can be frozen for a year, which protects against aging and pests, and also inhibits additional mold formation. Once cooked, however, the ham can be refrigerated for up to a week.
Cooking:
Preheat an oven to 325°F. Scrub ham under cold water with a stiff-bristled brush. Place ham in a roasting pan with the fat side up. Add 4 cups of water, and cover tightly with aluminum foil. Bake Ham in 325°F oven for 4-5 hours or until internal temperature reaches 158°F. Remove the ham from the oven, remove foil, and let ham rest for 15 minutes. Place ham on cutting board and trim all excess skin, leaving 1/4 inch of fat. Carve or glaze as directed below.
To pan fry slices:Pour a 1/8th cup of water in the bottom of a frying pan over medium heat. Place the ham slices in the pan and cook over medium heat until lightly brown, about 3 minutes each side. If you like, add a little brown sugar (not included) to the surface of the ham slices at the last minute of frying. Avoid overcooking, as this will cause the ham to be tough.
Glazing(optional):
Score fat-cap of cooked, trimmed ham in 1/2 inch crosshatch/diamond pattern, 1/4 inch deep. Rub ham with 1 cup of brown sugar. Stud with whole cloves, and return uncovered ham to a 425°F oven for 12–17 minutes until glazed. Remove from pan and carve as directed below.
Carving:With dressed side up, make first cut straight to bone starting at the small end. Use a sharp knife and carve paper-thin slices at 45° angles to the bone. Store cooked ham in the refrigerator for up to 3 weeks or in freezer up to 3 months.
