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Country Ham Recipes
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Whole Baked Country Ham
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Soak country ham in cold water completely submerged for 24 hours, changing the water
3 or 4 times. Cook in heavy-duty foil or a turkey roaster over bag with skin side up. Add
one cup of water. Cook in a 300º over for 20 minutes per pound of meat. A 15-pound
ham should be cooked 5 hours. Let ham cool. Remove skin and fat. Score top of ham
and glaze with your favorite glaze. Return to 300º over for approximately 20 to 30
minutes. Slice and serve.
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Pineapple and Brown Sugar Glaze
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1 large can pineapple rings (save the juice)
½ to ¾ cup Brown Sugar
1/8 tsp. Dry Mustard
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Combine pineapple juice, brown sugar, and mustard. Arrange pineapple rings on top of
ham. Slowly pour glaze mixture over ham. Bake in 300º over approximately 15 minutes.
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Applesauce Glaze
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1 cup Applesauce
2 tbsp. Lemon Juice
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3 tbsp. Red Cinnamon Candy
¼ tsp. Ginger
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Combine applesauce, candy, and ginger. Cook slowly, stirring continually to prevent
sticking, until the candy is completely melted. Add lemon juice, mixing in thoroughly.
Brush mixture on ham. Slice and serve.
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Orange and Honey Glaze
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1 small can frozen orange juice
½ cup honey
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½ cup brown sugar
1/8 tsp. Dry mustard
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Combine ingredients, brush on ham and bake approximately 15 minutes in 300º oven.
Dried Beans with Country Ham Hock
Sort, wash and soak dried beans in 6 cups of water per pound of beans for 6 to 8 hours.
Discard water and cover with fresh water. Place ham hock in beans and cook
approximately 1 1/2 to 2 hours or until tender. Remove ham hock before serving.
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Country Ham Salad
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2 cups cooked ground country ham
2 boiled eggs chopped fine 1-cup diced celery (optional)
½ cup + Mayonnaise
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1 cup diced sweet pickles
Mustard to taste
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Mix all ingredients together. Use on light bread with tomato and lettuce or on crackers.
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Sawmill Gravy
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Add 3 tbsp. Self-rising flour to hot ham grease left from frying out fat cut off ham. Stir
until flour and grease mix and begin to turn brown. Add 1 + cup of milk, depending on
the amount of gravy you want, and stir over medium heat until mixture begins to thicken.
Serve over hot biscuits, grits, or scrambled eggs.
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Red-eye Gravy
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Add 1 cup black coffee to hot ham grease left from frying out fat cut off ham. Let this
mixture come to a boil. Serve over hot biscuits.
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Crackling Cornbread
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Bake 1-pound package of country ham fat in 300º oven until brown and crispy. Save fat
drippings to season vegetables. Chop browned, crispy fat into small pieces and mix with
your favorite cornbread mixture, bake according to directions on cornbread package, or
use the recipe below.
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Crackling Cornbread
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Bake 1-pound package of country ham fat in 300º oven until brown and crispy. Save fat
drippings to season vegetables. Chop browned, crispy fat into small pieces and mix with
your favorite cornbread mixture, bake according to directions on cornbread package, or
use the recipe below.
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Cornbread
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2 cups self-rising cornbread
2 cups buttermilk
Cracklings (prepared as described above)
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1 egg
¼ cup shortening
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Melt shortening in 10 to 12 inch cast iron skillet. Preheat oven to 400º. Combine milk
and egg with self-rising cornmeal. Pour melted shortening into batter and then pour
batter back into hot cast iron skillet. Bake until brown.
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