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.
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 in a preheated oven 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.