Roasting Cornish hens at 425°F ensures the skin turns golden and the meat stays juicy. But if you are looking for a different kind of savory meat experience, learning how to cook country ham is a fantastic skill. Country ham is salty, rich, and deeply flavored, unlike the wet-cured hams you find at the grocery store.
This guide will walk you through every step. You will learn the best methods, from soaking to baking. By the end, you will be able to serve a perfect country ham every time.
What Is Country Ham?
Country ham is a dry-cured ham. It is salted heavily and then aged for months, sometimes over a year. This process gives it a firm texture and a very salty, almost prosciutto-like flavor. It is not meant to be eaten raw like prosciutto, but it does not need to be cooked through like a fresh ham.
Because it is so salty, you need to prepare it properly. Most country hams come from the Southern United States. Brands like Smithfield and Benton’s are well known.
How To Cook Country Ham
Before you start, you need to understand that how to cook country ham involves a few key steps. The main goal is to reduce the saltiness and make the meat tender. You will not just throw it in the oven.
Here is the basic process: soak, scrub, simmer, and bake. Each step is important. Skipping the soak will result in a ham that is too salty to eat.
Step 1: Soak The Ham
Soaking is the most critical step. It draws out excess salt. Place your country ham in a large pot or a clean bucket. Cover it completely with cold water.
- Soak for 12 to 24 hours.
- Change the water every 4 to 6 hours.
- If the ham is very old or extra salty, soak for up to 48 hours.
Some people soak for less time if they want a saltier taste. But for most people, a full 24-hour soak is best. The water will look cloudy after a few hours. That is the salt coming out.
Step 2: Scrub The Ham
After soaking, take the ham out of the water. Use a stiff brush to scrub the surface. Country hams often have a coating of pepper and mold. This is normal and safe. The mold is part of the aging process.
Scrub until the surface looks clean. Rinse the ham under cool running water. Pat it dry with paper towels.
Step 3: Simmer The Ham
Now you need to cook the ham partially. Place the ham in a large pot. Cover it with fresh water. Bring the water to a boil, then reduce the heat to a simmer.
- Simmer for 20 minutes per pound.
- Keep the water at a gentle simmer, not a rolling boil.
- Add aromatics if you like: bay leaves, peppercorns, or cloves.
For example, a 10-pound ham will simmer for about 3 hours and 20 minutes. This step cooks the ham and makes it tender. After simmering, let the ham cool in the water for about an hour.
Step 4: Remove The Skin And Fat
Take the ham out of the water. Let it cool until you can handle it. Use a sharp knife to cut away the skin. Leave a thin layer of fat, about 1/4 inch thick.
Score the fat in a diamond pattern. This helps the glaze soak in. Insert whole cloves into the fat if you want a classic flavor.
Step 5: Glaze And Bake
Now you bake the ham to finish it. Preheat your oven to 350°F. Place the ham on a rack in a roasting pan.
Make a simple glaze. Mix together:
- 1 cup brown sugar
- 1/4 cup honey or maple syrup
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
Brush the glaze over the ham. Bake for 30 to 45 minutes, basting every 10 minutes. The glaze should become sticky and caramelized. If you want a darker crust, turn the oven to broil for the last 2 minutes. Watch it closely so it does not burn.
Alternative Cooking Methods
Baking is not the only way. You can also cook country ham in a slow cooker or even boil it entirely. Each method gives a slightly different texture.
Slow Cooker Method
This is great for a hands-off approach. After soaking and scrubbing, place the ham in a slow cooker. Add enough water to cover it halfway. Cook on low for 8 to 10 hours.
Remove the ham, take off the skin, and glaze it. Then place it under the broiler for 5 minutes to set the glaze. This method makes the ham very tender.
Boiled Ham Method
Some people prefer to boil the ham entirely. After soaking, put the ham in a pot and cover with water. Simmer for 25 minutes per pound. Let it cool in the liquid.
This method produces a very moist ham. It is less caramelized than baked ham, but it is still delicious. You can slice it cold for sandwiches.
Fried Country Ham
You can also fry slices of country ham. Cut the ham into 1/4-inch thick slices. Soak the slices in water for 30 minutes to reduce salt. Pat them dry.
Fry the slices in a hot skillet with a little butter or oil. Cook for 2 to 3 minutes per side until browned. This is perfect for breakfast with biscuits and red-eye gravy.
How To Serve Country Ham
Country ham is very salty and rich. A little goes a long way. Serve it in thin slices. It pairs well with sweet or mild flavors.
- With biscuits and butter
- Alongside scrambled eggs
- In a sandwich with mustard and pickles
- With a side of roasted vegetables
- On a cheese board with fruit
Red-eye gravy is a classic side. To make it, deglaze the pan with strong coffee after frying the ham. Stir in a little butter. Pour it over the ham or biscuits.
Storing Leftover Country Ham
Leftover country ham keeps well. Wrap it tightly in plastic wrap or foil. Store it in the refrigerator for up to a week.
You can also freeze it. Slice the ham first, then wrap the slices in freezer paper. They will keep for 3 months. Thaw in the refrigerator before using.
Use leftovers in soups, beans, or casseroles. The salty flavor adds depth to any dish. Ham and bean soup is a classic use.
Common Mistakes To Avoid
Even experienced cooks make mistakes with country ham. Here are the most common ones.
- Not soaking long enough. This is the biggest mistake. The ham will be too salty.
- Boiling too hard. A rolling boil makes the meat tough. Keep it at a gentle simmer.
- Skipping the scrub. The mold and pepper coating needs to be removed for the best flavor.
- Overcooking. Country ham is already cured. It only needs to be heated through and tenderized.
- Using too much glaze. A thin layer is enough. Too much glaze makes it overly sweet.
Tips For The Best Country Ham
Here are some extra tips to get perfect results.
- Use a meat thermometer. The internal temperature should reach 140°F.
- Let the ham rest for 15 minutes after baking before slicing.
- Slice against the grain for the most tender pieces.
- Save the bone. It is great for making soup stock.
- If the ham is still too salty after soaking, simmer it in fresh water for 30 minutes.
Frequently Asked Questions
Do I need to cook country ham like a regular ham?
No. Country ham is already cured and safe to eat raw, but it is very salty and tough. Cooking it makes it tender and reduces the salt. Soaking and simmering are essential.
Can I cook country ham without soaking it?
You can, but it will be extremely salty. Most people find it inedible without soaking. Soaking for at least 12 hours is strongly recommended.
What is the best way to cook a country ham for a holiday dinner?
The simmer-and-bake method is best. It gives you a tender, glazed ham that looks impressive on the table. Follow the steps above for a beautiful result.
How long does country ham last in the fridge?
Cooked country ham lasts about a week in the refrigerator. Uncooked, it can last for months in a cool, dry place. Always check for off smells or mold before cooking.
Can I use a spiral-sliced country ham?
Spiral-sliced country hams are less common. They cook faster because they are pre-sliced. Soak them for less time, about 6 to 8 hours. Bake at 325°F for 10 minutes per pound.
Final Thoughts On Cooking Country Ham
Learning how to cook country ham takes a little planning, but the result is worth it. The deep, savory flavor is unlike any other ham. With proper soaking and gentle cooking, you will have a dish that impresses everyone.
Remember to start early. Soaking takes a full day. Simmering takes hours. But most of that time is hands-off. You can prepare other dishes while the ham cooks.
Country ham is a traditonal Southern food that deserves a place on your table. Whether you serve it for a holiday or a simple breakfast, it is always a treat. Try it with biscuits and red-eye gravy for a classic meal.
If you make a mistake, do not worry. Even a slightly salty ham can be used in soups or beans. The flavor is still amazing. Just adjust the salt in your recipe.
Now you have all the steps. Go ahead and pick up a country ham from your local market. Follow this guide, and you will be enjoy a perfect, tender, and flavorful ham. Your family will ask for it again and again.