Glazed Baked Country Ham
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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.
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...
