Partake in the full culinary experience of southern food with the Uncooked Bone-In Country Ham. This country ham, which is dry-cured, smoked with hickory and aged 210+ days, arrives uncooked and ready for you and family members to begin a southern tradition; cooking a country ham for that special occasion. From preparation to the aroma of the ham as it's pulled out of the oven, let this country ham be the start to a new family tradition. Packaged in a vintage cloth bag, it's perfect for gift giving. Serves 52.
Aged 210+ Days
Dry Cured and Hickory Smoked
Comes in Cloth Bag
Uncooked
15-16 Lbs
Serves About 52
NOTE: Because these country hams are produced in a separate facility from ours, which burned in the January 2016 fire, 100% Satisfaction Guarantee
Ingredients: ham, salt, brown sugar, sodium nitrate, black pepper and sodium nitrite.
How to Cook a Country Ham
VIDEO
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.
