← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-for-friends Cooking for Friends
by Gordon Ramsay
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-provence-cookbook The Provence Cookbook
by Patricia Wells
spice Spice
by Ana Sortun
food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
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?