how to make a classic ham?

Question

if you can be more detailed with the procedure, ingredients, will certainly appreciate it. thanks in advance.

Answer 1

I am going to give a suggestion for a country ham. Not those watery hams in a plastic bag but a dry cured old fashioned ham. They are saltier but my metod reduces the salt. There is no comparison in flavor.
24 hours before you want to cook it remove from the wrapper and scrub the mold off. It is supposed to have some mold on the outside. Put it in a large ice chest or other water tight container. cover with cold water overnight changeing the water at least once, preferably twice. You will notice that it swells up much larger. Compare to those other kinds that shrink because they are 15% added water or more.
Put in roasting pan with 2 cans frozen apple juice concentrate.
Bake at 250-275 deg. about 4 hours. Basting every 1/2 hour after the first hour.
For the last hour brush on coarsely ground mustard.

Answer 2

This may sound like the weirdest thing you have ever heard of but I promise you with the best ham you will ever have.

Buy a reg. shank and butt ham and remove all pkg., place in a paper bag. Fold bag down and with the fold down place on a baking pan (not cookie sheet).

Pre-heat your oven to 375 and cook for 1 hour and turn down to 250 and cook all night. The next n=morning you will be so wonderfully surprised.

The most wonderful ham ever. AND NO the bad will not catch on fire. Stay up all night if you must, I did. LOL !!! This is they way my mom has cooked hams all her life.


BEB

Answer 3

I made this recipe for ham last Easter and it was easy and delicious. You just need a roaster pan, some heavy duty foil, mustard and brown sugar - and the ham of course.

It's very easy and comes out moist and delicious. Here's the link to the recipe:

Answer 4

glaze it with marmelade!!
and then bake it in the oven.
delicioso