Country Baked Ham Recipes

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

BAKED COUNTRY HAM

Steps:

• The afternoon before you plan to serve the ham, fill a very large kettle or pot or your sink with water. Soak ham 4 to 8 hours to lose some of the saltiness; change the water 2 or 3 times, if possible. Rinse well, and scrape off any mold or green rind.
• Wrap ham well in aluminum foil. Place on a baking sheet. At 7 p.m. the night before you plan to serve the ham, preheat the oven to 500 degrees. Place the wrapped ham in a large roasting pan filled with 1 inch of water, and bake for 30 minutes. Turn off the oven, but do not open the door. At 10 P.M., turn the oven back on to 500 degrees. Bake the ham for 15 minutes more. Turn off the oven, but do not open the door. Leave the ham in the closed oven overnight.
• Remove ham from the oven, then remove the aluminum foil. Using a very sharp knife, trim the rind and all the fat from the ham. Serve the ham warm or at room temperature; cut with a ham-slicing knife into very thin slivers.

COUNTRY HAM

Steps:

• Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
• Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
• Preheat oven to 400 degrees F.
• Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
• Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
• Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
• Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

COUNTRY BAKED HAM

Steps:

• 1. Place ham in a small foil lined roasting pan; pierce several times with a fork. Combine brown sugar and mustard; spread over ham. Spread with peach preserves.
• 2. Cover and bake at 350 degrees for 1-1/2 hours, basting occasionally. Uncover; bake 30 - 45 minutes longer or until a meat thermometer reads 140 degrees F.

BAKED COUNTRY HAM

Steps:

• Place ham in a large container; cover with cold water. Soak for 16 hours in the refrigerator; change water once. Pour off water. Scrub ham in warm water with a stiff brush; rinse well. Cut skin from ham; trim off fat. Insert cloves in ham.
• Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. Insert a meat thermometer into the thickest portion of the ham, making sure it doesnt touch fat or bone. Pour apple cider or apple juice over ham.
• Bake ham, covered, in the preheated oven for 4 to 4-1/2 hours or until the meat thermometer registers 160 degree F. Drain off the pan juices.
• For glaze, combine brown sugar and ground cloves. Add just enough sherry or wine vinegar to make a paste. Spread glaze over fat side of ham.
• Bake ham, uncovered, about 30 minutes more or until the meat thermometer registers 170 degree F. Let stand for 15 to 20 minutes before slicing. Transfer to a large platter and, if desired, garnish with pears and lemon leaves. Makes 25 to 30 servings.

COPYCAT HONEYBAKED HAM RECIPE

Steps:

• Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
• At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
• Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
• Broil for several minutes, until bubbly and caramelized, then remove from oven.
• To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
• Brush or pour glaze over the ham, then broil again for a minute or two (careful... don't let it burn!). Remove from oven and let ham rest for 5-10 minutes.
• Serve warm or cold and enjoy!

BAKED HAM RECIPES

Steps:

• Preheat oven to 325ºF.
• Scrub the skin of the ham with cold water. Pat dry. Place the ham, fat side up, on a rack in a pan. Add a little water. Bake the ham according to the directions on the package or follow the table below.
• A thermometer will register 165ºF when the ham is cooked.
• Remove the ham from the oven. Remove the rind (skin) by loosening with a sharp knife as the rind is pulled gently up from the ham.
• Score the fat into a diamond shape using a sharp knife. Do not cut too deeply or you will expose the meat and it can dry out.
• You can stick a whole clove into each of the places where the cuts meet. Glaze ham with your favorite ham glaze recipes.
• Bake the ham at 400ºF to brown and set the glaze.
• For smaller hams, please see the table below.

COUNTRY FARMHOUSE BAKED HAM

Steps:

• 1. In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick "paste". Take all wrappers off of ham and trim away excess fat. Line baking pan (spray with Pam first in case some of the brown sugar mixture escapes), so clean up is easier) with heavy duty aluminum foil. Place ham on foil and spread brown sugar/mustard paste on top and sides. Fold and seal foil. Do not open again until ham is done. Bake at 350° for 4 hours. Let set for about 1 hour, then carve. One of the best tasting hams you'll ever have!