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August 14, 2006

Recipes: Boiled Country Ham, Boiled Country Ham, Boiled North Carolina Ham

BOILED COUNTRY HAM

Wash 16 or 20 pound Country ham and scrape off any mold. Soak
in cold water overnight. Drain. Saw off ends so ham will fit
into large pressure canner. Place in canner. Cover with cold
water, let come to a hard boil, boil 30-40 minutes depending on
size of ham. While boiling, put lid on canner without pet
cock. Remove from heat, put pet cock on cooker, wrap cooker in
newspaper and quilt to keep heat in. Let set overnight, next
morning remove ham from cooker. Remove skin from ham. Wrap in
wax paper and newspaper. Place in refrigerator. May be sliced
and eaten cold or sliced and heated in skillet if desired.

BOILED COUNTRY HAM

1 tsp. whole cloves
2 tsp. unground pepper
2 c. vinegar
2 sticks cinnamon
2 c. molasses or sugar

Scrub ham with a brush and scrape it well. Let soak in cold
water overnight or longer if the ham is very old and large. Put
in a large kettle and cover with water. Add the above
ingredients and cook slowly until tender when pieced with a
fork. (Allow 20-30 minutes cooking time per pound.) When done,
let stand in the water until cold. Remove from the water and
remove the rind. Score the surface fat and spread with a
mixture of brown sugar, bread crumbs, and prepared mustard.
Insert a whole clove in the center of each section and bake at
325 degrees for about 35 minutes.

BOILED NORTH CAROLINA HAM

To boil a North Carolina ham, put washed ham into a large boiler
and completely cover with boiling water. Simmer (do not boil)
until tender, about 25 to 30 minutes to the pound. When ham is
about half done, add 1 cup of vinegar and 1 cup brown sugar.
When cooked, let ham remain in water until it is cold.

Contributed to our recipe list by Lucky!

Posted by Willie Crawford at August 14, 2006 07:18 PM

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