Patty requested a recipe for " baked country ham".
Here are some responses. If you have a variation of this recipes that you
would like to share with our readers, send them to us at firstname.lastname@example.org
Be sure to also check out this weeks recipe request, below.
The reader may be thinking of a ham cured in a paper bag and then, out of the
bag, cooked at 500 degrees. Even going back just a few decades, it would
have been dangerous to cook anything in paper bag in a home oven, especially
at 500 degrees.
So, here’s a recipe for curing the ham in a paper bag and then cooking. If
you were to only “cure” the ham for a few days or a week, which would add
some flavor, I think you could skip the rinse and cook it with the cure rub
on, maybe lightly wiped of with a towel.
SUGAR CURE FOR HAM
1 (15 lb.) ham
2 c. salt
2 tbsp. brown sugar
1 tsp. black pepper
1 tsp. red pepper
Take a large white towel and lay on table top. Next place a brown paper
sack down. Lay ham on top of this. Rub in mixture of cur on top of ham, turn
ham and put mixture also on back and sides. Rub this into meat. Wrap first
real tight in the brown paper then wrap in the white towel. Tie securely and
hang with hank up in smoke house or shed. Hang for 6 months to 1 year to
WILLIAMSBURG METHOD COOKING COUNTRY OR SMITHFIELD HAM
Soak ham overnight. Wash and scrub off mold with stiff brush. Saw off about
2 inches of the hock bone and put ham in roaster. Add 6 or 7 cups cold
water. Put top of roaster tightly with all vents closed. Preheat oven to 500
degrees. Put ham in oven and cook 1 minute per pound at 500 degrees.
Then cut off heat for 3 hours. Leave ham in oven. Then turn the heat on again
at 500 degrees for 1 minute per pound. Turn off the heat. Let ham remain in
oven for 3 or more hours at which time it is done. It can be left in oven
overnight. Do not open oven while cooking.
My parents built a country general store, with house attached, on a crossroads
in rural Ohio in 1926. We got our daily delivery of bread from the Sexaur (say
that out loud!) Bakery in Sidney, a town nine miles east of our store. At
Christmas time Dad would take a large whole country ham over to the bakery
and they would wrap it in bread dough and bake it in one of their ovens. When
they delivered the ham back to us the next day, it would still be warm, snugly
wrapped in the dough which, of course, was dark brown and baked hard.
Mother would "peel" off the coating and inside was ham to die for! Does
anyone know how this could be done today in a "regular" oven?
Dode, Long Beach, CA
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