BONELESS WHOLE HAM RECIPES

Name: Cottage Ham
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 lb. smoked boneless pork shoulder butt; 4 - 5 large carrots, peeled and cut into 2" pieces; 1 medium sized green cabbage, cored and cut into chunks; 1 - 2 bay leaves; 2 TBSP. Cider Vinegar; 1 tsp. whole black peppercorns; 8 - 10 redskin potatoes, quartered; salt and pepper, to taste; prepared horseradish for serving, if desired

COTTAGE HAM - RENEE'S KITCHEN ADVENTURES

Cottage Ham - Renee's Kitchen Adventures image

When it comes to Ohio comfort food, Cottage Ham cooked with cabbage, red potatoes, and carrots sits at the top of the list. It's a one pot meal that's full of flavor.

Provided by Renee Paj

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Number Of Ingredients 9

Ingredients

2 lb. smoked boneless pork shoulder butt
4 - 5 large carrots, peeled and cut into 2" pieces
1 medium sized green cabbage, cored and cut into chunks
1 - 2 bay leaves
2 TBSP. Cider Vinegar
1 tsp. whole black peppercorns
8 - 10 redskin potatoes, quartered
salt and pepper, to taste
prepared horseradish for serving, if desired

Steps:

In large stock pot, add cottage ham, carrots, and cabbage. Cover with water about an inch or two above the cabbage.
Drop in peppercorns and bay leaves. Add in the cider vinegar.
Bring pot up to boil, cover loosely, and simmer for about an 45 minutes.
Add in the potatoes. Loosely cover and cook another 45 minutes to an hour, or until vegetables and cottage ham are soft.
Remove vegetables and cottage ham to serving platter. Cover loosely with foil and let sit for 10 minutes. Slice the cottage ham. Season the vegetables with salt and pepper, as desired. Serve with prepared horseradish, if desired.

BAKED HAM RECIPE - EPICURIOUS

Baked Ham Recipe - Epicurious image

A classic baked ham, glazed with brown sugar, dry mustard, and cider vinegar. Instructions for a full cooked or raw ham, including baking, glazing, and decorating.

Provided by Irma S. Rombauer

Yield Allow ⅓ pound per person

Number Of Ingredients 7

Ingredients

1 10-to-15 pound whole ham, or 1 5-to-7 pound half of a ham
1⅓ cups packed brown sugar
2 teaspoons dry mustard
3 tablespoons cider vinegar, prune juice, wine, or ham drippings
Whole cloves
Decorate with: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional
Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional

Steps:

Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

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