Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Tennessee Baked Ham




Source of Recipe


Internet


List of Ingredients




1 country ham, 10 to 12 pounds
4 cups of yellow cornmeal
1 cup of firmly packed dark brown sugar
1 tablespoon of pepper
Water
Dry Bread crumbs

Soak the ham overnight in cold water. Drain and wipe dry. Mix the cornmeal with brown sugar and pepper. Add enough water to make a claylike paste. Place the ham in a shallow baking pan. Cover the ham with cornmeal paste, making a shell about 1 inch thick. Roast in a preheated oven at 350ºF. for 4 hours or until a meat thermometer registers 170ºF. Add a little boiling water to the pan but do not baste. Remove from oven. Strip off paste and skin. Sprinkle the ham with dry bread crumbs, replace in oven and roast until brown. Makes 24 servings


Recipe