Baked Country Ham

Whole or half country ham

This is really a modified version of the basic recipe for boiled country ham.  If the ham is molded, scrub thoroughly with a brush and warm water.  It may be necessary to remove the hock to allow the ham to fit in the roaster.  Soak the ham for 12 hours in cold water in a vessel large enough to completely cover the ham.

Place ham (skin side up) in a deep open roaster.  Roaster should be deep enough for water to completely cover the ham. Pre-heat oven at 350°F, add hot water to within two inches of top of roaster containing ham, cook for 10 minutes at 350°F then reduce heat to 250°F and cook for 20 minutes per pound.

After cooking, remove from oven 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.