It is normal for country ham to develop surface mold. It may be removed easily with warm water and a clean brush.
GETTING STARTED
1. Scrub ham thoroughly with stiff brush and warm water.
2. Place ham, skin up, in deep open roaster. Add water to within two inches of top of pan and add a cup of sorghum, honey, or brown sugar.
BAKING
3. Insert meat thermometer. Cook slowly (about 250 degrees) so that ham will simmer but not boil. Ham will be done when thermometer reaches 155 degrees. If thermometer is not used, cook approximately 20 minutes per pound after water starts to simmer.
4. Allow ham to slowly cool in liquid.
5. Take ham from roaster, remove skin, and excess fat, leaving a thin layer for glazing if desired.
GLAZING
6. Make a thick paste using 1-cup brown sugar & 1/4 cup vinegar. Apply to fat side of ham.
7. Place under broiler or in hot oven (at highest temperature) until glaze is golden brown. Watch carefully to avoid burning glaze. |
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