Old Time Boiling Method
1. Soak ham in water overnight.
2. Wash ham thoroughly with warm water, using bristle brush.
3. Place ham in lard can or similar container that has a tight lid.
4. Put enough water in can to completely submerge ham.
5. Boil ham one minute for each pound of ham. Slightly less for smaller ham, fourteen pounds and under.
6. Place lid on container and wrap the container in a good insulation material such as blankets, old coats or insulation bats. Proper insulation is important to retain heat as long as possible. Note: DO NOT drain the water off ham. Be extremely careful when moving lard can from stove to place where it will be insulated, it takes two people.
7. Leave insulation around ham container for 24 hours.
8. The ham can then be taken out and is ready to eat. The bone can be removed and the ham tied together with a string before slicing, or the bone can be left in for slicing.
Baked Country Ham in An Oven Roasting Bag (suggested method)
1. Remove hock
2. Soak an average size ham overnight in water.
3. Wash ham thoroughly with warm water, using a bristle brush.
4. Place ham in a large oven roasting bag, the kind you would use for a turkey.
5. Add water, as much as you can get into the bag and still have a secure tie on the bag, with no leaking.
6. Place ham and bag with water in the bottom part of a broiling pan, with the fat (skin side) facing up.
7. Place in a 350 degree oven for 30 minutes to start the baking process.
8. Reduce heat to 225 degrees and bake 30 minutes per pound or until the ham reaches 170 degrees on a meat thermometer.
9. Remove ham from oven, drain water from bag. Remove bone from ham and remove fat from outside of ham.
10. Wrap tightly in aluminum foil and cool in refrigerator. Ham can be sliced by hand or taken to a butcher for thin slicing by machine.
We find this to be as close to the old lard can method as possible, without the trouble. Enjoy!
Boiled Country Ham
This recipe came from one of our long time customers Mrs. Peggy McKnight. A lot of people like the hams cooked with Coke and Ginger Ale. Thank you Mrs. McKnight.
1 whole Rice’s Country Ham
Soak ham in water overnight
Wash ham thoroughly with warm water,using a bristle brush.
1 Three Liter Coke
1 Two Liter Ginger Ale
1 ½ Cinnamon Sticks
1 ½ cups white sugar
¾ cup vinegar
4 whole bay leaves
1 tsp. whole cloves
Pour all the above ingredients into a large pot and mix. Add the ham to the mixture. Bring to a boil, and turn heat to simmer. With top on the pot slow boil for 2 to 3 hours. Turn burner off and let ham sit over night. Remove ham from mixture, and throw the mixture away. Remove the skin from the ham. Glaze with brown sugar and cloves. Mix brown sugar and cloves and heat until mixture is liquid. Pour or brush over the ham. Ready to slice and serve.
