Country Crusted Ham Bake Recipes

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BAKED COUNTRY HAM



Baked Country Ham image

Old Kentucky recipe for baking Country Ham taken from news paper. I have not tried baking one this way but looking forward to it as soon as possible. It's hard to do a country ham for just one or two people, so maybe try out when several people are coming over.

Provided by bweller1

Categories     Ham

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 8

10 -12 lbs country ham
4 cups plain flour
1 cup dark brown sugar
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground mustard
1 tablespoon black pepper
2 cups water

Steps:

  • Do not soak ham! First remove the hock, then skin and trim the ham to fit a large roasting pan. Scrub the exterior, leaving as much fat beneath the skin as possible. This helps remove the salt from an overly salty ham and imparts special flavor to the cured meat.
  • Heat oven to 350 degrees
  • To bake ham in a crust, assemble dry ingredients and enough of the 2 cups of water to make a soft, spreadable dough - like a soft biscuit. Place the ham in roaster on a rack, skin side up. Spread the dough over the skin side of the ham. Bake for about 3 hours uncovered.
  • When the time is up, remove the crust and discard. After ham cools, remove it to a cutting board for deboning. Many like their ham served cold, but I enjoy a warm ham with any meal.

BAKED COUNTRY HAM



Baked Country Ham image

Make and share this Baked Country Ham recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 1h15m

Yield 35 serving(s)

Number Of Ingredients 7

14 -16 lbs smoked ham, fully cooked,spiral-cut
6 cloves garlic
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zest of
1/4 cup freshly squeezed orange juice

Steps:

  • Preheat oven to 350°.
  • Place ham in a heavy roasting pan.
  • To make the glaze, mince garlic in a food processor.
  • Add remaining ingredients; process until smooth.
  • Pour glaze over ham and bake 1 hour, until ham is fully heated and glaze is well browned.
  • Serve hot or at room temperature.

COUNTRY HAM



Country Ham image

Provided by Alton Brown

Categories     main-dish

Time P2DT4h30m

Yield 20 portions

Number Of Ingredients 3

1 country (dry cured) ham
1 liter Dr. Pepper
1 cup sweet pickle juice, optional

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.

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