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Ham Recipes and Preparation

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For a whole, 3-month cured ham:

Whole Uncooked Country Ham and Ham Products, like Biscuit Slices, Buffet Hams, and Center Slices, do not require refrigeration upon arrival.   Please hang in a cool dry place until cooked or sliced.

Whole Hams, unsliced - this ham is best used within 3 months of purchase.  Mold is typically found on whole country hams just like certain aged cheeses.  Wash and scrub with hot water and a stiff vegetable brush. 

Once you have sliced into your ham – we recommend wrapping the ham in butcher paper or foil to prevent the meat from drying out and keeping the ham refrigerated or frozen. 

Please follow cooking and carving instructions located on the back of each cloth ham bag. In case the bag is no longer around...

How to Prepare a Whole Country Ham

1. Wash/scrub as instructed above
2. Place in a pan or tub of water if you want to reduce the saltiness of the meat. It does not have to be refrigerated. Be sure the whole ham is well-covered in water.
3. Soak anywhere from 8 hours up to 2 days. Be sure to empty-out the water pan every 8 hours and add fresh water.
4. Cut off a little bit of the ham to cook it to see if the saltiness has decreased to your liking. You can heat up a thin slice in a tiny bit of oil in a frying pan.
5. If enough salt has soaked-out to suit your taste, empty out the last of the water.

To Roast Your Ham
1. Heat the oven to 350o
. Put your ham in a roasting pan, skin-side up. You might want to put a small rack underneath it.
3. Add about 2 inches of water to the roasting pan; 3" if you're using a rack. You want the water pretty far up on the sides of the ham. Replenish the water during cooking as it evaporates. Don't let your pan go dry.
4. Cover with aluminum foil (optional) while cooking.
5. Roast for 15-20 minutes per pound. (This means, for example, a 10 pound ham would take 150 -200 minutes to cook.)
6. Use a meat thermometer to check internal temperature. Be sure not to put thermometer on the bone. When your ham is 160o, it is done cooking.
7. Remove ham from the pan and carefully pull off the skin. You might want to wear rubber gloves to do this.
8. If you want to reduce the amount of fat on the ham, slide both hands along the flesh of the ham, scooping/scraping off the fat as you go.
9. Want to add extra flavor? Put the ham back in the pan, fat-side up.
10. Turn on the broiler.
11. Prepare a "rub": Mix together brown sugar, black pepper, cloves, and/or pineapple juice or other glazing mixtures of your choice. Apply to the fat-side of the ham.
12. Slide the ham in the pan back into the oven under the broiler. Keep an eye on it!
13. When the top browns, remove the ham.
14. Allow to cool thoroughly, and slice very thinly to serve. Enjoy!!



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