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Thanksgiving: Baked Country Ham

Source of Recipe


From "The Lee Brothers Southern Cookbook"



List of Ingredients



• 1 whole 8- to 11-pound country ham
  
• 10 bay leaves
  
• 2 Tbsp mustard seeds
  
• 3 cups cider vinegar
  
• 24 whole cloves
  
• 1 cup dark brown sugar
  






Instructions



1. Under warm running water, scrape any surface mold, seasonings, cobwebs, or any other matter from the ham with a stiff brush. Place the ham in an 8-gallon stockpot and fill it with water to cover the ham. Let the ham soak for 24 hours, changing the water as often as possible, ideally once every 6 hours.
   
   
2. 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 up, as necessary, with fresh water.
   
   
3. Preheat the oven to 375° F.
   
   
4. Remove the ham from the stockpot and turn off the heat. When the ham is cool enough to handle, shave off the skin (but not the fat) with a sharp knife. Score the fat and exposed flesh in a diagonal pattern, stud it with a single clove in the center of each scored diamond, and pat it thoroughly on all sides with the brown sugar.
   
   
5. Place the ham on a rack in a 9- x 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 rest on the rack for 15 minutes. Transfer to a cutting board and carve.
   
   Serves 6 to 8