Best Baked Country Ham Recipes

BAKED COUNTRY HAM

Steps:

• The afternoon before you plan to serve the ham, fill a very large kettle or pot or your sink with water. Soak ham 4 to 8 hours to lose some of the saltiness; change the water 2 or 3 times, if possible. Rinse well, and scrape off any mold or green rind.
• Wrap ham well in aluminum foil. Place on a baking sheet. At 7 p.m. the night before you plan to serve the ham, preheat the oven to 500 degrees. Place the wrapped ham in a large roasting pan filled with 1 inch of water, and bake for 30 minutes. Turn off the oven, but do not open the door. At 10 P.M., turn the oven back on to 500 degrees. Bake the ham for 15 minutes more. Turn off the oven, but do not open the door. Leave the ham in the closed oven overnight.
• Remove ham from the oven, then remove the aluminum foil. Using a very sharp knife, trim the rind and all the fat from the ham. Serve the ham warm or at room temperature; cut with a ham-slicing knife into very thin slivers.

COUNTRY-BAKED HAM WITH BOURBON MOLASSES GLAZE

Steps:

• Remove skin from ham, leaving 1/4 to 1/2-inch of fat on ham. Score the fat into diamond shapes and insert cloves in a decorative manner. In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze.

BAKED COUNTRY HAM WITH HONEY MUSTARD AND LINGONBERRY JAM

Steps:

• Place ham in a large pot or cooler and add enough cool water to cover. Leave in refrigerator or another equally cool place 3 days, changing water every 12 hours.
• Preheat oven to 500 degrees with rack in lower third. Drain ham and scrub clean; wrap in parchment-lined foil and transfer to a wire rack set in a roasting pan. Add 1/2 inch hot water to pan and bake ham 30 minutes. Turn off oven; keep ham in closed oven 3 hours. Turn oven back on at 500 degrees and bake 20 minutes. Turn off oven; let ham sit in closed oven at least 6 hours and up to 10 hours; do not open oven, even once. Then remove ham from oven and discard any water remaining in pan.
• Preheat oven to 350 degrees. Trim rind and all but 1/4 inch fat from ham with a sharp knife. Score fat in a 1/4-inch-wide diamond pattern. Return ham to rack in roasting pan, fat side up, and sprinkle top of ham evenly with 1/2 cup brown sugar. Bake, uncovered, 30 minutes. Stir together remaining 3/4 cup brown sugar and Cognac in a small bowl. Brush ham with some glaze and bake, glazing every 15 minutes, until golden brown and a thermometer inserted into thickest part of flesh reaches 140 degrees, about 1 hour. Let ham rest at least 15 minutes. Transfer to a carving board or platter and garnish with rosemary.
• Stir together mustard and honey in a small bowl. Serve ham, very thinly sliced, with biscuits, honey mustard, and jam.

CIDER-BAKED COUNTRY HAM

Steps:

• Place ham in a Dutch oven or large kettle. Add cider, peppercorns and bay leaf. Add enough water just to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour., Drain, reserving 3 cups cooking liquid; discard peppercorns and bay leaf. Remove skin from ham if desired; score the surface with shallow cuts, making diamond shapes. Insert whole cloves in the center of each diamond. Combine applesauce, horseradish and mustard; rub over ham., Place ham on a rack in shallow roasting pan; pour reserved liquid into pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 140°. Remove from the oven; cover with foil and let stand for 10-15 minutes before slicing.

COUNTRY FARMHOUSE BAKED HAM

Steps:

• 1. In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick "paste". Take all wrappers off of ham and trim away excess fat. Line baking pan (spray with Pam first in case some of the brown sugar mixture escapes), so clean up is easier) with heavy duty aluminum foil. Place ham on foil and spread brown sugar/mustard paste on top and sides. Fold and seal foil. Do not open again until ham is done. Bake at 350° for 4 hours. Let set for about 1 hour, then carve. One of the best tasting hams you'll ever have!

COUNTRY-STYLE BAKED HAM AND POTATOES

Steps:

• Grease a 1 1/2 quart baking dish.
• Saute' onion in butter until soft but not browned.
• Place half of the potatoes in a thin layer in the bottom of the baking dish.
• Cover with half the onion.
• Place ham on top. spread with mustard.
• Cover with remaining onion. Sprinkle with salt and pepper.
• Cover with potatoes. Add broth.
• Bake at 350F for about 40 minutes.
• Add half and half. Sprinkle cheese on top.
• Continue baking at 375F until potatoes are tender and cheese is melted, about 15 minutes.
• Sprinkle with parsley. Serve immediately.

VERMONT COUNTRY BAKED HAM FROM GOVERNOR HOWARD DEAN, M.D.

Steps:

• Simmer ham in cider for 2 hours.
• Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
• Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
• Baste frequently.
• Make thickened gravy of cider raisin drippings.

BAKED COUNTRY HAM

Steps:

• Do not soak ham! First remove the hock, then skin and trim the ham to fit a large roasting pan. Scrub the exterior, leaving as much fat beneath the skin as possible. This helps remove the salt from an overly salty ham and imparts special flavor to the cured meat.
• Heat oven to 350 degrees
• To bake ham in a crust, assemble dry ingredients and enough of the 2 cups of water to make a soft, spreadable dough - like a soft biscuit. Place the ham in roaster on a rack, skin side up. Spread the dough over the skin side of the ham. Bake for about 3 hours uncovered.
• When the time is up, remove the crust and discard. After ham cools, remove it to a cutting board for deboning. Many like their ham served cold, but I enjoy a warm ham with any meal.

GRANDMA'S BAKED COUNTRY HAM

Steps:

• 1. Rinse ham and soak in water overnight.
• 2. Place Reynolds wrap in roaster pan, enough to completely wrap the ham. Pour two cans of Coke over ham. Sprinkle brown sugar on top of ham then sprinkle the cinnamon on top of the ham.
• 3. Seal the ham tight and bake 45 minutes at 375 degrees. Then start timing your cook time for the ham (15-18 minutes per lb.).
• 4. Remove ham from oven and allow to cool. After cooling take the skin off and score the top of the ham and sprinkle with more brown sugar and cinnamon. Put ham back into the oven to brown it. Watch closely and be careful not to burn the ham.

BAKED COUNTRY HAM

Steps:

• Preheat oven to 350°.
• Place ham in a heavy roasting pan.
• To make the glaze, mince garlic in a food processor.
• Add remaining ingredients; process until smooth.
• Pour glaze over ham and bake 1 hour, until ham is fully heated and glaze is well browned.
• Serve hot or at room temperature.

CROCK-POT COUNTRY BAKED HAM

Steps:

• Place ham in slow cooker. Cook on low for 4 to 6 hours.
• Sprinkle parmesan cheese and ground cloves on top of ham; pour can of pineapple slices and juice on top.
• Cover and cook on low for an additional two hours.

BAKED COUNTRY HAM

Steps:

• Preheat oven to 350° F. Peel skin from ham & trim fat to 1/4". Using sharp knife, score in diamond pattern. Line large shallow baking pan with aluminum foil & place ham in pan. Insert clove at each interseaction. Pat mustard evenly over top & sides of ham. Sprinkle sugar over top & pour apple juice into pan. Bake 1 1/2 hours, basting frequently. After putt ing ham in oven, combine port, dates, figs & prunes in small bowl. Add fruit & port to pan after ham has baked 1 1/2 hours. Bake 30 minutes more, basting frequently.

COUNTRY BAKED HAM

Steps:

• 1. Place ham in a small foil lined roasting pan; pierce several times with a fork. Combine brown sugar and mustard; spread over ham. Spread with peach preserves.
• 2. Cover and bake at 350 degrees for 1-1/2 hours, basting occasionally. Uncover; bake 30 - 45 minutes longer or until a meat thermometer reads 140 degrees F.