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Ham, Country Recipe

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This recipe for Ham, Country, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Tuesday, February 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 country (dry cured) ham
1 cup sweet pickle juice, optional
2 liter bottle soda of your choice
(this recipe originally calls for
Dr. Pepper). A cooler that's
big enough to hold the ham
ice for the cooler

Directions:
Directions:
Unwrap the ham and scrub off any surface mold (if you hung in a sack for 6 months you'd be moldy too).
Carefully remove the hock from the ham with a hand saw, or ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens or homemade soup ever had.
Place the ham in a cooler and cover it with clean water. Throw in some ice.
Change the water twice a day for two days turning the ham each time. Keep the water cold with the ice.
Preheat the oven to 400 degrees Place the ham in a large disposable turkey-roasting pan and add enough soda to come about halfway up the side of the ham.
Add the pickle juice, if you've got it. Loosely cover the ham completely with heavy-duty foil.
Bake for 1/2 hour then reduce the heat to 325 degrees, and bake another 1 1/2 hours.
Turn the ham over, insert an oven safe thermometer (probe-style is best) in the deepest part of the ham as far as possible without hitting bone; bake for another 1 1/2 hours, or until the thermometer reaches 140 degrees (approximately 15 to 20 minutes baking time per pound, total).
Let it rest 1/2 hour then slice it paper-thin.
Serve with biscuits or soft yeast rolls.

Number Of Servings:
Number Of Servings:
~20
Preparation Time:
Preparation Time:
Prep: 48 hr Cook: 4 hr 30 min
Personal Notes:
Personal Notes:
Even after soaking, country ham is quite salty, so thin slicing is necessary. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

 

 

 

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