A Holiday Buffet
Originally published during the week of December 4, 2000
In the United States, hams that are heavily salted and air-cured are
known variously as country, Virginia, Kentucky, or Tennessee hams,
and Smithfield is probably the best known brand. The procedure for
cooking them is time consuming but not laborious, and the result may
be the best ham you have ever tasted.
Baked Country Ham
1 country ham, 12 - 15 lbs (5 - 7 Kg)
2 cups (500 ml) each coarsely chopped onions,
carrots, and celery
2 Tbs (30 ml) whole black peppercorns
2 Tbs (30 ml) cider vinegar
1 Tbs (15 ml) allspice berries
4 cloves
1 cup (250 ml) orange marmalade
2 Tbs (30 ml) Dijon-style mustard
Scrub the ham with a brush under running water and then soak it
in enough cold water to cover for 24 hours. Hint: If the ham is too
big to fit in your biggest pot, saw off the shank and reserve it for
future use. Drain the ham and place in a large pot with the chopped
vegetables, peppercorns, vinegar, allspice, and cloves. Add enough
water to cover the ham and bring to a boil over high heat. Lower the
heat and simmer covered for 2 hours. Remove from the heat and allow
the ham to cool in the cooking liquid for 2 to 4 hours. Drain the ham
and discard the liquid and seasonings. Remove and discard the skin
of the ham, and score the fatty layer in a diamond pattern. Place in a
large roasting pan. Combine the marmalade and mustard in a small
saucepan and heat just enough to thin the preserves, mixing well.
Spoon the marmalade mixture over the ham and bake in a preheated
400F (200C) oven for about 30 minutes, until the outer layer is crisp
and brown. Remove from the oven and allow to rest for 30 minutes
before serving with an assortment of mustards. Serves 15 to 20.
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KITCHEN TIP
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Save the inside bags from cereal. I use them to cut and chop
stuff on and then I can just toss them away. They are also great
for putting meat in that will go in the freezer - never any freezer
burn.
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Every time we love, every time we give, it's Christmas
~Angelique
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