|
Home > countrysmithfieldcookinginstructions
|
 |
To Prepare Your Uncooked Ham
Wash ham thoroughly in warm water. Use a stiff brush to remove surface mold if present. This mold is in no way injurious. Aged hams, like aged cheeses, mold in the process. To reduce saltiness, soak ham in cold water for 12 – 24 hours prior to cooking. Changing the water during soaking will aid in drawing salt from the ham. (If a milder salt flavor is desired, soak ham for 36 hours.) Cook your ham using the Water or Oven cooking instructions listed below.
Water Cooking (Preferred Method)
Place ham skin side down in vessel and cover with cool water. Bring water to 190ºF (simmering, not boiling). Cook approximately 25 minutes per pound or until 163ºF internal temperature. Add water as needed to keep ham covered. When done, take ham from vessel. While the ham is still warm, remove skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in oven at 400ºF until brown (approximately 15 minutes).
Oven Cooking
Wrap ham in heavy-duty aluminum foil joining edges carefully and forming a vessel with the bottom layer. Add four cups of water within the foil and place in oven with a tray or shallow pan underneath for support. Cook by the following method: Preheat oven to 300ºF. Bake ham for approximately three hours or 20 minutes per pound. Using a meat thermometer, check for 163ºF internal temperature in the thickest part of ham. Remove ham and let cool at room temperature for one hour. Remove skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in oven at 400ºF until brown (approximately 15 minutes).
To Prepare Your Cooked Ham
Further preparation of fully cooked country and genuine Smithfield hams is unnecessary. The ham may be heated in aluminum foil on low heat just until warm. If you add a glaze on the ham, bake until caramelized on top (approximately 15 minutes).
Suggestions for Carving
Use a very sharp knife and cut VERY THIN slices. With ham on platter, fat side up, begin slicing about two inches from hock or small end. Make first cut straight through to the bone. Slant the knife for each succeeding cut. Decrease slant as slices become larger. CAUTION: Please be careful while slicing ham to avoid personal injury. |
 |
|
|
|
Mini Cart
|
|
0 Items in Cart
|
|
800-628-2242
