HAM DELIGHT RECIPE RECIPES

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CORNED HAM RECIPE : TASTE OF SOUTHERN



Corned Ham Recipe : Taste of Southern image

Follow our complete, step-by-step, photo illustrated recipe to make this delicious, old southern favorite, Corned Ham. We'll salt and brine a fresh ham for eleven days, then roast it in the oven to bring back the great flavors of the past.

Provided by Steve Gordon

Total Time 7 hours 45 minutes

Prep Time 45 minutes

Cook Time 7 hours

Yield Varies according to size.

Number Of Ingredients 2

15-20lb Fresh Ham
2lb Kosher Salt, approximately, as needed.

Steps:

  • Rinse ham well under cold running water.
  • Pat dry with paper towels.
  • Trim away excess fat and skin pieces.
  • Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
  • Pack incisions with kosher salt, pressing it in deep, packing until full.
  • Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
  • Cover with clear plastic wrap.
  • Cover again with aluminum foil.
  • Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
  • On day 12, remove from refrigerator.
  • Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
  • Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
  • Remove from water, rinse again.
  • Pre-heat oven to 325F degrees when ready to cook.

CORNED HAM RECIPE : TASTE OF SOUTHERN



Corned Ham Recipe : Taste of Southern image

Follow our complete, step-by-step, photo illustrated recipe to make this delicious, old southern favorite, Corned Ham. We'll salt and brine a fresh ham for eleven days, then roast it in the oven to bring back the great flavors of the past.

Provided by Steve Gordon

Total Time 7 hours 45 minutes

Prep Time 45 minutes

Cook Time 7 hours

Yield Varies according to size.

Number Of Ingredients 2

15-20lb Fresh Ham
2lb Kosher Salt, approximately, as needed.

Steps:

  • Rinse ham well under cold running water.
  • Pat dry with paper towels.
  • Trim away excess fat and skin pieces.
  • Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
  • Pack incisions with kosher salt, pressing it in deep, packing until full.
  • Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
  • Cover with clear plastic wrap.
  • Cover again with aluminum foil.
  • Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
  • On day 12, remove from refrigerator.
  • Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
  • Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
  • Remove from water, rinse again.
  • Pre-heat oven to 325F degrees when ready to cook.

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