Glazed Baked Country Ham

2 comments

Appears in Cook's Illustrated November/December 1996

We find that only older hams need to be soaked before cooking and that baking and simmering yield delicious but very different results.

SERVES30

TIME4½ to 5½ hours, plus 36 hours soaking

WHY THIS RECIPE WORKS

When developing our country ham recipe, we focused on the soaking and cooking method. Soaking a cured ham causes the salty meat to absorb water, thereby softening the ham and preventing excessive dryness. Soaking time depends on how long th...

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