Baked Country Ham
The flavor of this gorgeous ham is powerfully porky, deliciously robust, minerally, and deep, and it's perfectly complemented by the cinnamon and cloves in glaze.
Ingredients
- One (8- to 11-pound) country ham
- 10 bay leaves
- 2 tablespoons mustard seeds
- 3 cups cider vinegar
- 24 whole cloves
- 1 cup dark brown sugar
Instructions
- Place the ham under warm running water and scrape any surface mold, seasonings, cobwebs, [Editor's Note: Um, ew!] or any other matter from the ham with a stiff brush. Place the ham in an 8-gallon stock pot and fill it with enough water to cover the ham. Let the ham soak for 24 hours, changing the water as often as possible, ideally once every 6 hours.
- Change the water a final time and transfer the pot to a stovetop. Add the bay leaves, mustard seeds, and vinegar and bring to a boil over high heat. Lower the heat to medium and simmer for 2 hours, topping with fresh water as necessary.
- Preheat the oven to 375°F (190°C).
- Remove the ham from the stock pot and turn off the heat. When the ham is cool enough to handle, use a sharp knife to shave off the skin (but not the fat) from the ham. Score the surface of the ham—meaning fat and any exposed flesh—in a diagonal pattern. Place a single clove in the center of each scored diamond. Pat the ham thoroughly on all sides with the brown sugar.
- Place the ham on a rack in a 9-by-13-inch roasting pan and bake for 45 minutes to 1 hour, or until the fat has crisped and the sugar has melted into a nice glaze. Let the ham rest on the rack for 15 minutes. Transfer to a cutting board and carve.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 41g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 28mg | Fiber: 2g | Sugar: 36g