← Back to Search Results baking American, Southern
glazed-country-cured-ham

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield :

Ingredients

Ham glaze

  • 1 cup dark brown sugar
  • 1 tablespoon dry mustard

  • 1/3 cup bourbon or corn whiskey
  • ¼ cup blackstrap molasses
  • 1 ham (12 to 14 pounds)

Directions

For the glaze: In a bowl, combine the brown sugar with the dry mustard and bourbon. Stir in the molasses.

Scrub off any coating that has developed on the skin of the ham. Place the ham in a pot with water to cover and allow to sit for at least 8 hours or overnight.

Drain and add fresh cold water to cover. Bring to a simmer and reduce the heat to just a slight bubble. Cook for 6 hours, replacing any evaporated water with fresh warm water to cover. Check the meat by piercing it with a skewer. If firm, continue cooking for an additional 2 hours.

When cooked, drain off the water.

Preheat the oven to 425° F.

Peel back the skin 2 inches below the hock and reserve it for the Hopping John or Collard Greens. Place the ham on a roasting pan. Remove the excess fat, leaving a ½-inch covering over the meat. Reserve the fat. Score the ham and cover with the ham glaze. Baste twice while the ham bakes. Bake for 20 to 30 minutes, until heated through and browned. Slice very thinly.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 15 servings.

853kcal (43%)
64mg (6%)
0mg (0%)
0mcg RAE (0%)
2110mg
115mg
109g
17g
0g
20g
275mg (92%)
10601mg (442%)
11g (55%)
33g (51%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
food-to-live-by Food to Live By
by Myra Goodman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
spice Spice
by Ana Sortun
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
lidias-italy Lidia's Italy
by Lidia Bastianich
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?