Col. Bill Newsom’s Aged Kentucky Country Ham
BOILED KENTUCKY COUNTRY HAM
1. Soak ham overnight in cold water, if hard or aged a year or more. Then discard that water. (If you have a ham that is over one year old, you may need to soak it longer. When cooking a Premium Aged Col. Newsom’s Country Ham which is 14 months or older, we recommend that you soak two days, changing the water after each day. The boiling method can give the best results for cooking this premium aged offering as maximum water loss had been obtained.)
2. Clean ham with warm water and a bristle brush.
3. Place cleaned ham in large container and completely cover with water. Add 1 cup brown sugar or molasses and 1/2 cup cider vinegar.
4. Bring to boil and reduce heat. Simmer (do not boil) about 20 minutes per pound or until meat thermometer registers 170 degrees (vary time or temperature according to doneness desired). Usually ham is done when bones in hock pull or shake loose easily.
5. Remove from or turn off heat and allow ham to cool in the broth.
6. Remove ham from broth and skin cooled ham, and coat, glaze or cover with black pepper and bake in 400º degree oven long enough to get golden brown.
NOTE: Ham may be cooked in oven in deep pan or roaster with a couple of inches of water with top on (simmer, do not boil).