Tripp – Sliced Country Ham – Baked
Tripp – Baked Country Ham
Boiled Country Ham
whole or half ham illustrated boiling instructions
illustrated boiling instructions for Boneless Center Section
- The country ham has lost a considerable amount of moisture–so we like to simmer–instead of bake.
- Cut off approximately 3 inches of the hock, which can be used to cook with beans, etc.
- Weigh the ham and place in vessel large enough to be completely covered with water. Soak the ham in cold water 12 hours. Drain and replace with fresh water. Bring to a boil, then turn heat down toJUST SIMMER and cover with a lid. Let the ham simmer 20 minutes per pound. DO NOT BOIL–just simmer–this is important. Consider simmering 15 minutes per pound if boiling half of a country ham or the boneless center section.
- After cooking, remove the vessel from the stove and allow ham to cool in water in which it cooked. Remove rind, wrap the ham in foil paper and place in refrigerator to get cold before slicing. It is better to cook the day before serving in order to chill for slicing.
OPTIONAL INGREDIENTS TO ADD TO WATER WHEN BOILING COUNTRY HAM
- 1 cup molasses and cover ham with water, or
- 1 (64 ounce) bottle apple juice, or
- 1 cup vinegar and 1 cup brown sugar, or
- 1 (64 ounce) bottle of cola