This generous country ham is quite salty, and is best served in very thin slices. Try leftovers in salads, sandwiches, or sliced and fried for breakfast.

Martha Stewart Living, March 2006


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Put ham in a very large container, such as a bucket, and cover with water. Let soak 3 days, changing water at least twice a day. Scrub with a stiff brush; rinse well.

  • Preheat oven to 350 degrees. Put ham in a large, deep, heavy roasting pan; transfer to oven. Add enough boiling water to come half-way up sides of ham. Cover with foil. Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees, about 20 minutes per pound. Check occasionally to ensure cooking liquid is just simmering; adjust oven temperature as needed. Remove from oven; let cool in cooking liquid. Remove skin, leaving a small amount of fat on surface.

  • Preheat oven to 500 degrees. Place ham on a baking sheet lined with foil. Score fat in a crosshatch pattern, if desired. Cook sugar and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar has dissolved. Spread over ham. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven, and brush with glaze from pan. Bake until sugar has caramelized and is bubbling, 3 to 5 minutes more. Cut into very thin slices. Serve warm or at room temperature.

Cook's Notes

Ham can be refrigerated up to 1 week or frozen up to 3 months.