Cooking a whole country ham is a rewarding experience that brings a deliciously salty, smoky flavor to your table. While it might seem intimidating at first, with the right preparation and patience, you can master this Southern classic. Here’s a simple, friendly guide to help you cook a whole country ham perfectly every time.
What Is a Country Ham?
Country ham is a dry-cured ham, usually salt-cured and aged for several months, which gives it a distinctive salty and robust flavor. Because of this curing process, it requires special preparation before cooking to reduce its saltiness and bring out the best taste.
Preparing Your Country Ham
1. Soak the Ham
The first and most important step is soaking your ham to remove excess salt and soften it. Place the whole ham in a large container or sink filled with cold water. Soak it for at least 24 hours, changing the water several times during this period to help draw out the salt. Some cooks soak for up to several days depending on the saltiness of the ham.
2. Clean the Ham
After soaking, scrub the ham thoroughly with a stiff brush under running warm water to remove any mold or surface debris that may have developed during curing. This step ensures your ham is clean and ready for cooking.
Cooking Methods for Whole Country Ham
There are two popular ways to cook a whole country ham: baking and boiling. Both methods produce delicious results, so choose the one that suits your kitchen and taste preferences.
Baking a Whole Country Ham
Baking is a traditional and straightforward method that brings out the ham’s rich flavors.
– Preheat your oven to 300°F (150°C).
– Place the ham skin side up in a large roasting pan.
– Add about 4 cups of water or apple cider to the pan to keep the ham moist during cooking.
– Cover the ham tightly with aluminum foil or a lid to trap moisture.
– Bake the ham for about 20 minutes per pound until it reaches an internal temperature of 160°F to 170°F (71°C to 77°C).
– Use a meat thermometer inserted into the thickest part of the ham to check doneness, avoiding contact with bone or foil for accurate readings.
– Once cooked, remove the ham from the oven and let it cool in the pan liquid to retain moisture.
Boiling a Whole Country Ham
Boiling is another classic method, often used for very salty hams.
– After soaking and cleaning, place the ham in a large pot or container.
– Add enough water to cover the ham completely.
– Bring the water to a slow boil, then reduce to a simmer.
– Cook the ham for about 20 minutes per pound, turning occasionally to cook evenly.
– Some recipes add flavorings like bay leaves, brown sugar, or allspice to the boiling water to enhance the taste.
– After boiling, cool the ham in the cooking liquid before glazing and serving.
Glazing and Finishing Touches
Glazing your country ham adds a beautiful sweet crust that balances the salty flavor.
– Remove the skin and trim excess fat, leaving a thin layer for flavor.
– Score the fat in a diamond pattern and stud with whole cloves for a classic look and added aroma.
– Prepare a glaze by mixing brown sugar with apple cider vinegar, honey, or orange juice until it forms a thick paste.
– Brush or pour the glaze over the ham.
– Place the ham back in a hot oven (350°F to 425°F) uncovered for 10-15 minutes until the glaze bubbles and browns nicely.
– Watch carefully to avoid burning the glaze.
Serving Your Country Ham
Country ham is traditionally sliced very thin because of its intense flavor and saltiness. Serve it warm or cold with classic Southern sides like biscuits, grits, or collard greens. Leftovers also make excellent sandwiches or breakfast dishes when fried like bacon.
Enjoying a whole country ham is a special occasion that brings a taste of Southern heritage to your table. With these simple steps-soaking, cooking low and slow, glazing, and slicing thin-you’ll impress family and friends with a perfectly cooked ham every time.
A whole country ham takes time and care, but the rich, savory reward is well worth the effort. Happy cooking!