Directions: |
Directions:Wash ham thoroughly, using a stiff brush to remove all pepper and mold if present.
Soak ham 12 hours (or longer), as desired. A longer soak will result in a milder ham.
Wrap in heavy duty (or 2 layers of regular) aluminum foil, joining the edges carefully (drugstore wrap) and forming a vessel with the bottom layer. Add 4 cups water within the foil and seal tightly (this is most important). Place in oven with a shallow pan underneath for support.
Cook by the following method: (start timing when oven reaches 400º):
400º for 20 minutes, turn off oven for 3 hours (don't open oven door).
Then at end of 400º for 20 minutes turn off oven and let ham remain for 6-8 hours or longer (overnight is satisfactory).
IMPORTANT:
Do not open oven door until the cook cycle is complete, including the last 6-8 hours. This is the secret to cooking the ham, (I usually tape my oven door closed so no one will open accidentally!)
After cooked, if desired,
Glaze ham with mixture of yellow mustard and brown sugar, and place back in a 350º oven for 15-20 minutes. |
Personal
Notes: |
Personal
Notes: This is the modern version of the old-timey way of baking a country ham. My sister-in-law, Helen DeLoach, was the creator of this recipe in 1979. Baked country ham tastes totally different from fried country ham. This is a family favorite for Thanksgiving and Christmas dinners. Good cold on sandwiches, too.
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