Country Ham Braised in Cider and Molasses
Source of Recipe
From "The Glory of Southern Cooking" by James Villas
List of Ingredients
- One 14- to 16-pound cured country ham
- 1 cup molasses
- 1 cup firmly packed light brown sugar
- 1 gallon apple cider
- 3 medium onions, chopped
- 3 medium carrots, scraped and chopped
- 2 cups dry bread crumbs mixed with 2 cups firmly packed light brown sugar
- Scrub the ham well with a stiff kitchen brush under running water, then position it in a large, deep, oval pan. Add cool water to cover and let the ham soak for 12 hours at room temperature, changing the water twice.
- Remove the ham from the pan, rinse the pan well, return the ham to the pan, and add enough fresh water to come halfway up the sides. Add the molasses and brown sugar to the water, stir as well as possible, then add enough cider to just cover the ham. Add the onions and carrots and bring the liquid to a very low simmer. Cover partially and simmer slowly for 3 hours. Let the ham cool completely in the liquid.
- Preheat the oven to 425° F.
- Place the ham on a work surface, remove the skin and all but ¼ inch of the fat, and score the fat in diamonds with a sharp knife. Rinse the roasting pan well after discarding the contents, then place the ham in the pan on a rack fat side up and coat with the breadcrumb/brown-sugar mixture, pressing down with your fingers. Bake, uncovered, till the crumbs are browned, 20 to 30 minutes.
- To serve, position the ham on a large, heavy wooden or ceramic platter and carve into thin slices with an electric or serrated knife.
Makes at least 12 servings,
with leftovers for ham biscuits and other dishes