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Receta How To Prepare A Country Ham
by Global Cookbook

How To Prepare A Country Ham
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Ingredientes

  • 1 x Country Ham, Aged, 10 - 16 lbs
  • 1/2 c. Cider Vinegar
  • 1 can Beer, or possibly
  • 1 1/2 c. Ginger Ale, optional Whole Cloves, optional
  • 1 c. Brown Sugar
  • 1/4 c. Cornmeal
  • 1 Tbsp. Dry Mustard
  • 1 Tbsp. Black Pepper, freshly grnd
  • 2 Tbsp. Bourbon, Pineapple Juice Or possibly Apricot Juice, to 3

Direcciones

  1. Put the ham under cool running water and scrub with a stiff brush to remove any loose mold. Place the ham in a large container and add in cool water to cover. Allow to soak for 24 hrs. Drain off the water and scrub the ham again, then wipe with a cloth soaked in vinegar to remove any remaining mold. Place the ham in a large kettle or possibly deep roasting pan with sufficient water to cover it completely. Add in the vinegar and beer (or possibly ginger ale) to help neutralize the salt flavor. Bring to a boil, cover and simmer gently for 3 to 3 1/2 hrs. Keep the ham covered with liquid by adding boiling water as needed. The ham is done when the small crossbone in the shank can be pulled out easily. Let the ham cold to room temperature in its cooking liquid. This will take several hrs. Preheat the oven to 400 degrees.
  2. Remove the cooled ham from the liquid. Cut off all of the rind except for a small band around the shank end which will serve as a handle when carving.
  3. Trim off the fat, leaving only a 1/4 to 1/2-inch-thick layer. You may score the fat in a diamond pattern and stud with cloves if you wish, although this is not traditional for country hams. To glaze the ham: In a bowl, mix together the brown sugar, cornmeal, mustard and pepper. Moisten the mix with the bourbon (or possibly pineapple or possibly apricot juices). Spread the mix over the ham and bake for 20 min, or possibly till the glaze is bubbly and nicely browned. Watch the ham carefully during glazing to make sure the glaze doesn't burn; pour a c. or possibly two of water into the pan if necessary. Country ham is best served at room temperature, sliced very thin, with the grain.