The two preferred methods of cooking country ham are pan frying and boiling. Heat a large skillet on top of the stove, add a couple country ham slices and cover the skillet with a lid. Put ham in large roaster fat side up and again cover completely with water. Dry well, cook with a little butter in a medium temp frying pan over medium heat for 2 minutes son one side and 2 minutes on the other side. Set in the refrigerator and let soak for 4 to 12 hours. Carefully pour in the chicken stock along with the garlic powder, and onion powder to the pot. Every 20 minutes or so, brush the ham with glaze and baste it with the pan juices. The next day, pour off the water and transfer the ham to a large, heavy-duty cooking pot – you can also use a turkey fryer. Turn up the heat and bring the pot to a rolling boil. This type of ham is typically very salty, so much so that it often require soaking (to remove some of that salt) prior to cooking. Put ham in large roaster fat side up and again cover completely with water. Remove from pan and add about 1/2 cup water or black coffee. Place a large stockpot or 6-quart Dutch oven over medium heat. Combine sugar with enough vinegar to make a paste and brush on ham. To finish, remove the foil tent, brush the ham with glaze and … Cook the ham at a low enough temperature to get the internal temperature up to 160 F. While roasting it in the oven is fine, though, the added flavor from a smoker or grill makes the ham much more flavorful. Cover it completely with water and allow to soak for 24 hours, (discard water). At 325º, your ham will take approximately 15 minutes per pound, depending on your oven. The two preferred methods of cooking country ham are pan frying and boiling. Do not remove the fat from the slices and do not add oil or butter to the skillet. And watch videos demonstrating recipe prep and cooking techniques. Sprinkle fat with ground cloves. Preheat oven to 325°F. Country ham: Differing from city, country ham is preserved by dry curing, or rubbing with a mixture of salt, sugar and spices before being smoked and aged for a period ranging from several weeks up to one year. If ham seems too salty, soak slices in lukewarm water 30 minutes before frying. Total Carbohydrate Remove the ham and drain the water. Therefore, for safety reasons, you should cook a salt-cured ham to make sure you are killing any preexisting bacteria. 6.2 g Skim froth from the surface, recover, adjust the heat so water stays at a slow simmer and Simmer about 3 minutes, while stirring to collect drippings. Our Favorite Country Ham Serving Tips: Country Ham with Red Eye Gravy – Sauté country ham slices in a hot skillet. To help keep your ham moist and juicy, place the ham cut-side down in a baking pan and tent it with foil. I like to slice it and eat it on biscuits. 2 %. place in oven on lowest shelf and bake for 2 hours. Fill the pot with new water and add the 24-ounce bottle of cola. The day before you plan to cook, remove the ham from its bag and rinse all over with warm water, scrubbing any areas with build up or mold (if any). Turn ham to other side and cook another 2 hours. Calculate the cook time. it needs no refrigeration until after all the cooking is done, but you have to cook it a certain way or the whole ham will be ruined. Step 2 Place ham in large pot or pan--even a cooler will work. How to Cook Country Ham Slices Rinse the country ham to remove some of the salty taste. Place slices in skillet turning lean part of ham away from the hottest part of the skillet. Cover it completely with water and allow to soak for 24 hours, (discard water). Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes. place in oven on lowest shelf and bake for 2 hours. For those of you that don't know, a country ham is cured with salt. Stir to combine. Fry slowly for 4 to 8 minutes. There is nothing like a country ham. The ham slices should be sliced to desired thickness. It takes a little time, but it’s sure worth it. Preheat oven to 325º. Add just a little water. Place ham in large pot or pan--even a cooler will work. Boiled Country Ham Step 1 Place the uncooked ham hock in a deep pot and cover with water. Bake for 20 to 30 minutes; let rest for 1 hour out of the oven, then slice and serve. Remove ham from oven, but leave in water overnight (do NOT refrigerate). Turn the heat down to medium, cook on one side for about 2 1/2 minutes, turn the slices over and cook 21/2 minutes on … Can you cook ham slices? PLEASE FOLLOW THE DIRECTIONS TO THE TEE--THE SALT MUST BE EXTRATED FROM THE MEAT OR IT WILL TASTE HORRIBLE. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham. The best way to know if your ham is cooked through? Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Get Country Ham Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Instructions for cooking country hams are usually two ways:Bake at 500F for 15 minutes, let sit for 2hours, bake at 500F for 15 minutes and let sit for 6 hours.-or-Boil the ham on the stove.Both SUCK. Remove and discard ham skin. Frying is a dry heat cooking method, which can b used on city hams, country ham , and ham slices . Vermont Country Baked Ham from Governor Howard Dean, M.D. Serve over ham slices with hot biscuits and grits. For the Easter holiday, pick up the Kurobuta Ham Starter Kit, which includes a bone-in, 8-plus-pound ham, a Snake River Farms apron, and a step-by-step guide for cooking a whole bone-in ham… Boiled Country Ham Do not trim any excess fat from the slices until after frying. Tip: A 15 lb ham will yield enough for a large crowd, or a family gathering with plenty of leftovers for making eggs & ham, ham biscuits or ham salad (<---- just a few of our favorites). Place ham on a roasting rack set in a roasting pan and diagonally score. Turn ham to other side and cook another 2 hours. Frying ham works on the principle of using hot oil to cook the meat, producing a serving of ham with a crispy brown outside and juicy, flavorful meat inside.
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