Recipes with Country Ham

Country ham is best served thinly sliced, and at room temperature. It is traditionally paired with a plate of biscuits, and like “city hams” it can be finished off in the oven with a glaze of your choosing. The overnight soaking of country ham is essential, as otherwise it will be far too salty, and while these hams were once always cooked before serving, now they are also enjoyed uncooked, like a fine Prosciutto.

Newsoms offers a guide to preparing country hams:

Boiled Kentucky Country Ham


1. Soak ham overnight in cold water, if hard or aged a year or more.

2. Clean ham with warm water and a bristle brush.

3. Place cleaned ham in large container and completely cover with water. Add 1 cup brown sugar or molasses and 1/2 cup cider vinegar.

4. Bring to boil and reduce heat. Simmer (do not boil) about 20 minutes per pound or until meat thermometer registers 170 degrees (vary time or temperature according to doneness desired). Usually ham is done when bones in hock pull or shake loose easily.

5. Remove from or turn off heat and allow ham to cool in the broth.

6. Remove ham from broth and skin cooled ham, and coat, glaze, or cover with black pepper and bake in 400° degree oven long enough to get golden brown. NOTE: Ham may be cooked in oven in deep pan or roaster with a couple of inches of water with top on (simmer, do not boil).




And who could resist a recipe like this?

Creamed Ham Deluxe


Ingredients:

1 Tbsp. ham fat, butter, or margarine
4 Tbsps. flour
1 Tbsp. chopped onion
2 1/2 cups milk
2 cups ground, cooked ham (Note: meat from hock may be used)

Preparation:
Place fat in heavy frying pan, add onion, and cook until onion is tender but not brown. Add ham, stir, and heat. Add flour, stir and cook about one minute. Add milk, 1/2 cup at a time, stirring constantly. Cook until mixture thickens. Serve on waffles, hot biscuits, corn sticks, or toast.


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