INGREDIENTS

INSTRUCTIONS

Put the ham under cold running water and scrub with a stiff brush to remove
any loose mold. Place the ham in a large container and add cold water to
cover. Allow to soak for 24 hours. Drain off the water and scrub the ham
again, then wipe with a cloth soaked in vinegar to remove any remaining
mold. Place the ham in a large kettle or deep roasting pan with enough
water to cover it completely. Add the vinegar and beer (or ginger ale) to
help neutralize the salt flavor. Bring to a boil, cover and simmer gently
for 3 to 3 1/2 hours. Keep the ham covered with liquid by adding boiling
water as needed. The ham is done when the small crossbone in the shank can
be pulled out easily. Let the ham cool to room temperature in its cooking
liquid. This will take several hours. Preheat the oven to 400 degrees.
Remove the cooled ham from the liquid. Cut off all of the rind except for a
small band around the shank end that will serve as a handle when carving.
Trim off the fat, leaving only a 1/4 to 1/2-inch-thick layer. You may score
the fat in a diamond pattern and stud with cloves if you wish, although
this is not traditional for country hams. To glaze the ham: In a bowl, mix
together the brown sugar, cornmeal, mustard and pepper. Moisten the mixture
with the bourbon (or pineapple or apricot juices). Spread the mixture over
the ham and bake for 20 minutes, or until the glaze is bubbly and nicely
browned. Watch the ham carefully during glazing to make sure the glaze
doesn't burn; pour a cup or two of water into the pan if necessary. Country
ham is best served at room temperature, sliced very thin, with the grain.
shared by Karen Coe in Kentucky ayla@duo-county.com
Recipe by: Charles Patteson's Kentucky Cooking
Posted to TNT Recipes Digest by "Kalico" <ayla@duo-county.com> on Apr 1,
1998

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