Hot Ham to fight off the chilly February

Enjoying an old-fashioned country ham that is cured to perfection is one of my favorite ways to fight the cold winter days. And there's nothing I love more than sharing with my patrons. Whether I'm serving it to a roomful of hungry customers or preparing it for my family, There's just something about the sweet and salty taste of a country ham that warms me up..

Ingredients for Grandma’s Country Ham
• A Large Hamm (With bone)
• White pepper
• Grandma’s mustard (I will give you that recipe.)
• 2 cups of granulated sugar
• 1 cup of apple cider vinegar
• 1 stick of cinnamon
• 1 dozen whole cloves
• 6 all spice berries.
• 1 cup of sherry
• Box of brown sugar (I like using the dark brown sugar)

Wash and weigh your ham to make sure you know the time frame for baking. Place in a large roasting pan with a lid. Fill the pan with water, place lid on tight, and put in the oven at 350 and cook for about 20 minutes per pound, turning the ham often. (Count the time after the water begins to boil, a tenderized ham will require only 15 minutes per pound for cooking.) When cooked, let it cool in the liquid. (You may boil this the day before.)

When cooked gently remove the top skin, being careful not to take the fat off with it. Place the ham in another pan and stud at intervals with cloves. Sprinkle liberally white pepper; then spread a layer of brown sugar all over. Pour 1 cup of sherry into the pan and place the pan, without the lid, in a very slow oven, about 250, for 1 hour. The slow heat allows the spicy flavor of the pepper to penetrate the meat. After ½ hour, gently baste the ham every 10 minutes with the gravy. Remove the pan from the oven cover, and keep hot on top of the stove with a very low heat. Use mats under the pan. The oven should now be free to take care of the rest of your dinner. Serve the ham with the mustard sauce, which also may be made the day before and refrigerated.

Mustard Sauce

Combine 2 teaspoon of dry mustard ¼ teaspoon of salt, 1 teaspoon of granulated sugar, add 2 tablespoon of flour. Place in the top of a double broiler. Add 3/4cup of water and 2 tablespoons of heated vinegar, stirring as it cooks until it becomes a smooth creamy sauce. Then add 2 egg yolks, slightly beaten, and 2 tablespoons of melted butter.

When thickened, lift the pan from the hot water immediately to prevent the curdling of the egg yolks. When you are ready to reheat make sure the water doesn’t boil under the sauce.

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Goodnight Brothers Produce Company, Inc.
PO Box 287 Boone NC 28607 828-264-8892

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