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Peach Glazed Country Ham

As tasty as it is beautiful, this country ham is the perfect centerpiece for any family gathering!

Servings: 30-40

Ingredients

Directions

Helpful Hint: Ham may be cooked the day prior to serving.

Getting the Ham Ready:

  1. Scrub off any mold* that may be on the surface using a clean scrub brush.
  2. If mold is very heavy, scrape with knife and rinse ham under warm running water.
  3. Optional: To reduce salt flavor, soak ham in cold water at room temperature for up to 12 hours.

Stovetop Method:

  1. Place ham in a large stock pot or dutch oven. Cut the hock off if the ham is too big for your pot.
  2. Cover ham up to the hock with water and add one cup of honey, sorghum, or brown sugar to an inch above the top of the ham.
  3. Place on stove over medium-high heat and bring to boil.
  4. Reduce heat to low, cover, and simmer for 18 – 20 minutes per pound. Add more water if it evaporates.
  5. Check internal temperature with a meat thermometer. Ham is fully cooked when the temperature reaches 158°F.

Oven Method:

  1. Preheat oven to 250°F.
  2. Place ham in a large roasting pan on a rack, skin side up. Cut the hock off if the ham is too big for your pan.
  3. Add water and one cup of honey, sorghum, or brown sugar to cover as much of the ham as possible, but stay at least two inches from the top of the roaster.
  4. Cover and place in preheated oven for 18 – 20 minutes per pound (average cooking time 4 – 5 hours). Simmer, do not boil. If water evaporates during the cooking process, add more water. Note: If the water does not cover at least 2/3 of the ham, turn the ham over mid-way through baking time to ensure even cooking.
  5. Check internal temperature with a meat thermometer. Ham is fully cooked when the temperature reaches 158°F.

Glazing:

  1. Carefully remove ham. Place in a large shallow roasting pan or on a cookie sheet and let cool for one hour.
  2. Remove skin with a sharp knife, leaving ¼” thick layer of fat.
  3. Score ham fat with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern.
  4. Spread with peach preserves and insert whole cloves at the crossings.
  5. Bake at 400°F just until the glaze is bubbly and brown, about 10 – 15 minutes. Do not overcook.
  6. Cool slightly and transfer ham to a serving platter. Decorate your platter with fresh cut fruit and herbs.
  7. To serve, cut ham into paper thin slices.

Storage Tips:

  1. Leave ham in original packaging. Never wrap ham in plastic wrap.
  2. Ham can be hung unrefrigerated in a dry storage room with good air circulation and free of pests for as long as you wish to continue aging the ham.
  3. Ham can be frozen for up to one year, which protects against over aging and pests, and also inhibits additional mold formation.

Helpful Hints:

Be careful not to over age the ham at room temperature as it will continue to naturally dry, creating stronger flavor characteristics.

*Due to aging, your Ham will have some mold on it. You may also notice white specks throughout the meat. This in no way affects the quality of the meat, but rather indicates proper aging and is often preferred by many connoisseurs.