HOW TO MAKE CORNED HAM 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.

FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT



Favorite Corned Beef and Cabbage Recipe: How to Make It image

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 55 minutes

Prep Time 10 minutes

Cook Time 02 hours 45 minutes

Yield 10 servings.

Number Of Ingredients 12

1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, halved crosswise
1 medium head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish

Steps:

  • Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Nutrition Facts : Calories 564 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 1616mg sodium, CarbohydrateContent 50g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 29g protein.

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