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 4 to 6 months, 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.
Ingredients: ham, salt, brown sugar, sodium nitrate, black pepper and sodium nitrite.
How to Cook a Virginia Country Ham
STORAGE: For best results do not keep more than 2 months. Ham does not need refrigeration before cooking, but ham will continue to age and may become too highly flavored. Hang in cool dry area. Ham may have mold on surface—this is normal and should be removed by washing in cold water with brush prior to cooking.
COOKING: Scrub ham under cold water with stiff-bristled brush. Place ham in roasting pan fat side up, add 1 qt. water, and cover tightly with aluminum foil. Bake in pre-heated 325°F for 4–5 hours or until internal temperature reaches 158°F. Remove ham from 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.
FRYING: Heat skillet to 350°F or medium high. Sear ham slices by frying vigorously for 2 minutes on each side.
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 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.