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Earnie

Tennessee Country Ham

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453 posts
Joined: Dec 10, 2005

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Posted to Thread #21228 at 4:17 am on Dec 18, 2011

This becomes the star of any brunch during the holidays. Serve with a variety of mustards and homemade biscuits or yeast rolls.

Tennessee Country Ham

1 country ham (salt-cured and aged ham)
6 medium onions
2 ¾ cups brown sugar
2 cup cider vinegar
2-4 bay leaves
24 whole cloves
1 cup dry bread crumbs
2 teaspoons dry mustart
1 teaspoon ground cloves

Cover ham with cold water – soak 1-2 days changing water morning and night and scrubbing lightly with utility brush each time. Place ham on rack in large kettle (turkey cooker). Cover with cold water. Add onions, 2 cups brown sugar, vinegar, bay leaves and cloves. Bring to a boil and reduce heat. Simmer 4 ½ to 5 hours for a 15 pounder (approx. 20 minutes per pound). Let ham cool in water overnight.

Four hours before you want to serve it, remove skin and cut off some of the fat and score it. (With some hams, you wonder if you’re going to have any ham left!) Mix remaining ¾ cups sugar, bread crumbs, mustard and ground cloves. (If you have a big ham, I up these quantities about a third.) Pat on ham while fat is moist. Bake at 400 for about 25 minutes until ham is glazed and brown. Let it sit for a little while but slice and serve while ham is still warm.


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