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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Country Ham Recipe

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This recipe for Baked Country Ham is from WHIPPED UP, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cured ham (preferably from the Rhodes farm in Queenstown, MD)

Directions:
Directions:
This ham was cured in the late fall. To obtain best results, this method of preparing is suggested:
Cover entirely with water and soak at least 12 hours. Trim well. Place in roaster, fat side up and cover bottom of pan with water, about 1 inch. Cover roaster and bake in slow oven 325º, allowing 20 minutes to the pound. When about 3/4 done, remove from pan, pour off excess fat and liquid (which can be kept for future seasoning - excellent) remove rind and bones in end that will readily come out - score - dot with whole cloves and cover with a paste made of 1 cup brown sugar, 2 tsp. mustard (dry or wet) and enough vinegar to moisten. Continue baking with lid off, basting frequently, until a caramel brown. Delicious and will keep indefinitely under refrigeration. Wrap securely, first with wax paper and then damp cloth and more paper. Happy Eating!!

OR you can order one fully cooked (from the Rhodes Farm) if you get the order in soon enough. Ilb

Personal Notes:
Personal Notes:
Recipe found in Aunt Eleanor J Bledsoe files, signature: Harry and Creighton Rhodes.

 

 

 

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