HOW TO COOK A HAM IN A ROASTER RECIPES

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HOW TO COOK A COUNTRY HAM RECIPE - FOOD.COM



How to Cook a Country Ham Recipe - Food.com image

For those of you that don't know, a country ham is cured with salt. 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. It takes a little time, but it’s sure worth it. There is nothing like a country ham. I like to slice it and eat it on biscuits. PLEASE FOLLOW THE DIRECTIONS TO THE TEE--THE SALT MUST BE EXTRATED FROM THE MEAT OR IT WILL TASTE HORRIBLE.

Total Time 53 hours

Prep Time 48 hours

Cook Time 5 hours

Yield 25 serving(s)

Number Of Ingredients 4

1 (15 lb) smoked country ham
2 tablespoons ground cloves
2/3 cup light brown sugar
cider vinegar

Steps:

  • Scrub ham thoroughly with a stiff brush.
  • Place ham in large pot or pan--even a cooler will work. Cover it completely with water and allow to soak for 24 hours, (discard water).
  • Preheat oven to 325°F.
  • Put ham in large roaster fat side up and again cover completely with water. place in oven on lowest shelf and bake for 2 hours. Turn ham to other side and cook another 2 hours. It takes 4 to 41/2 hours in all or 15 to 18 minutes per pound for a good tender ham.
  • Remove ham from oven, but leave in water overnight (do NOT refrigerate).
  • The next day preheat oven to 425°F.
  • Remove and discard ham skin. Sprinkle fat with ground cloves.
  • Combine sugar with enough vinegar to make a paste and brush on ham. Bake for 20 to 30 minutes; let rest for 1 hour out of the oven, then slice and serve.

Nutrition Facts : Calories 693.4, FatContent 50.5, SaturatedFatContent 18.1, CholesterolContent 152.4, SodiumContent 3498.1, CarbohydrateContent 6.2, FiberContent 0.2, SugarContent 5.7, ProteinContent 50.4

COUNTRY HAM CARBONARA RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Country Ham Carbonara Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Salt
2 tablespoons olive oil 
1 small sweet onion, chopped 
2 cloves garlic, grated 
1 pound spaghetti 
8 to 10 ounces country ham, cut into small dice, recipe follows (see Cook's Note)
2 cups freshly grated Parmesan
1 cup heavy cream 
4 large eggs 
Freshly ground black pepper 
One 18- to 20-pound smoked ham, water added, ham hock removed
One 16-ounce box light brown sugar 
1 cup (one 8-ounce jar) clover honey 

Steps:

  • Bring a large saucepan of salted water to a boil.
  • Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and continue to cook until softened, 3 to 5 minutes.
  • Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes.
  • Add the ham to the pan with the onions and garlic and cook until just warmed through, about 2 minutes. Whisk together the Parmesan, cream, eggs, 1 1/2 teaspoons salt and some pepper in a bowl.
  • Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg and cheese mixture until well combined. Serve immediately.
  • Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
  • Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
  • Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.

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