Country ham refers to a method of curing
and smoking. The hams are salt-cured for one to three months,
may be hardwood (usually hickory and red oak) smoked and aged
for several months to 2 to 3 years, and are not fully cooked,
but preserved by the cure.
Country Ham
1 (12 to 14-pound) uncooked country ham
2 quarts cider vinegar
1 tablespoon whole cloves
- Place ham in a large container. Add water
to cover, and soak 24 hours. Drain. Scrub ham 3 to 4 times in
cold water with a stiff brush, and rinse well.
- Place ham, fat side up, in a large roasting
pan. Pour vinegar over ham; sprinkle with cloves. Cover with
lid or aluminum foil.
- Bake at 325°F
(160°C) for 4 hours or until
meat thermometer registers 160°F
(70°C). Remove from oven,
and cool slightly. Slice ham, and serve.
Makes 12 servings.
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