How To Cook A Sugar Cured Country Ham

Country Ham with Glazing Recipe

Container:roasting pan, rack and oven cooking bag

Grooming:

Begin preparation two days before cooking. Nearly dry-cured hams have some mold that has formed on the outer surface during the curing and drying procedure. This mold is not harmful, simply should be removed before cooking. To remove the mold from the surface of the ham, launder the ham in warm water and use a stiff scrub castor to remove it. After scrubbing, rinse well with water.
Once the mold has been removed, place the ham in a pot large enough to embrace the ham with water. Fill the pot with cold water so the ham is covered and let stand at room temperature. If common salt crystals appear on the ham, the water should exist changed every four to 6 hours, and the ham tin be soaked for upwardly to 72 hours. If salt crystals do not appear, simply modify every 6 to 10 hours and soak up to 12 hours. Soaking reduces the saltiness of the ham, so it is important to programme for this step in preparing a country ham. Even after soaking, a country ham will exist saltier than the wet-cured hams that are by and large purchased in your local food stores.

COOKING:

Preheat oven to 325 degrees F. An oven-cooking bag will provide more even cooking and shorten the cooking time. Add the flour to the oven-cooking bag and milkshake in the bag to spread information technology around. The flour helps foreclose the pocketbook from bursting while cooking. Place the ham in the pocketbook skin side up. Place the ham and handbag in a big roasting pan at to the lowest degree 2" deep. Add apple juice to the bag and shut the handbag securely with the nylon tie provided with the purse. Water, other fruit juices, wine, or carbonated soda tin be used in place of the apple juice.
After the bag is tied securely, trim the tied end approximately one" from the necktie. The bag should non touch the summit or sides of the oven. Make six 1/2" slits in the top of the bag to let steam to escape.
Place the ham in the preheated oven and cook for 20 to 25 minutes per pound or until the internal temperature reaches 155Â°F. To keep the bag from melting, exist sure the cooking handbag is not touching the top or sides of the oven.
When ham is done, remove it from the pocketbook and discard drippings. Allow ham to stand for fifteen minutes. The internal temperature of the ham should achieve 160Â°F during this period. Remove skin and most of the fat, leaving a 1/4-inch layer of on the ham.

GLAZING:

Increase the oven temperature to 375 degrees F. Score the fat by making diagonal cuts in 1 direction approximately 3/4 inch apart. And so make diagonal cuts in the contrary direction to form a diamond pattern. Insert a clove in each of the diamond shapes cut in the ham.
Make the glaze by adding chocolate-brown sugar and pineapple (slightly drained) together and stir until well mixed. Spoon or brush glaze over the ham.
Render the ham to the oven and broil for an additional thirty minutes. Scout carefully because the glaze tin can burn hands. Ham is done when the coat has caramelized and turned gold brown. Remove from the oven and carve.

Source: https://www.recipetips.com/recipe-cards/t--1952/country-ham-dry-cured-with-glazing.asp