Country ham is a cornerstone of Southern culinary tradition, representing a preserved art form that stretches back generations. Unlike its more common cousin, the city ham, which is wet-cured and often pre-cooked, a country ham is dry-cured with salt and sugar, smoked over hardwoods, and aged for months. This process results in a deep, intense flavor and a firm texture that requires a specific approach to preparation. If you have a whole country ham sitting on your counter, you aren’t just looking at dinner; you are looking at a project of patience and reward.
Understanding the Essence of Country Ham
Before you even turn on the stove, it is vital to understand what you are working with. Country ham is essentially “cured” in a way similar to Italian Prosciutto or Spanish Jamón Ibérico. Because it is preserved with a high concentration of salt and then hung to age in ambient temperatures, the moisture content is significantly lower than a standard grocery store ham.
This salt-forward profile is the hallmark of the dish, but if not handled correctly, it can be overwhelming. The goal of cooking a country ham is to balance that intense saltiness with moisture and heat, transforming a tough, preserved leg of pork into succulent, savory slices.
The Essential Pre-Cooking Step: The Soak
You cannot simply take a whole country ham out of its burlap sack and toss it into the oven. If you did, the result would be nearly inedible due to the salt concentration. Soaking is the most critical stage of the process.
Cleaning the Ham
First, remove the ham from its packaging. You may notice a layer of mold on the exterior. Do not panic—this is a natural byproduct of the aging process, much like the rind on a fine cheese. Use a stiff brush and warm water to scrub the entire surface of the ham until it is clean. Do not use soap; plain water and elbow grease are all you need.
The Soaking Process
Submerge the ham in a large container, such as a clean plastic tub, a stockpot, or even a cooler. Cover it completely with cold water. You should soak the ham for at least 12 to 24 hours. For an especially large or aged ham, 36 hours is often recommended. During this time, you should change the water every 6 to 8 hours. This “leaching” process draws out the excess salt while rehydrating the muscle fibers.
Traditional Boiling Method
Many Southern cooks swear by the “simmer and sit” method. This technique ensures the ham remains moist and helps further temper the saltiness.
Simmering the Ham
Place your soaked and scrubbed ham in a large kettle or ham boiler. Cover it with fresh water. Some chefs like to add a cup of apple cider vinegar, a handful of peppercorns, or a quart of apple juice to the poaching liquid to add a layer of complexity. Bring the water to a simmer—not a rolling boil. If you boil it too hard, the meat will become tough and stringy.
Simmer the ham for approximately 20 minutes per pound. Once you reach the calculated time, turn off the heat. Instead of removing the ham immediately, let it sit in the hot liquid for several hours or even overnight as the water cools. This allows the meat to absorb moisture back into the center.
Removing the Skin
Once the ham is cool enough to handle, lift it out of the liquid. The thick skin, or “rind,” should now be soft and easy to remove. Use a sharp knife to slit the skin and peel it back, leaving a thin layer of fat on the meat. This fat is where a lot of the flavor lives, so don’t trim it all away.
The Finishing Touch: Glazing and Baking
While the ham is technically cooked after simmering, baking it with a glaze adds the sweetness needed to contrast the savory pork.
Scoring the Fat
Preheat your oven to 325°F. Take your trimmed ham and score the fat layer in a diamond pattern, being careful not to cut into the meat itself. This creates channels for the glaze to seep in and makes for a beautiful presentation. You can even press a whole clove into the center of each diamond for that classic holiday look.
Applying the Glaze
A traditional country ham glaze is usually simple. A mixture of brown sugar and mustard is a favorite. You can also use honey, maple syrup, or even a splash of bourbon. Spread the glaze generously over the fat.
The Final Bake
Place the ham in a roasting pan and bake at 325°F for about 30 to 45 minutes, or until the glaze is bubbly and caramelized. Since the ham is already cooked through from the simmering process, you are only looking to melt the fat and set the glaze.
Slicing and Serving Country Ham
Country ham is incredibly rich, which means a little goes a long way. It should never be served in thick, steak-like slabs. Instead, use a very sharp carving knife to cut paper-thin slices.
Serving Suggestions
Country ham is the star of the “Southern Breakfast.” Serve it alongside over-easy eggs, grits, and plenty of biscuits. It is also the primary ingredient for Red Eye Gravy. To make this, fry a few slices of ham in a skillet, remove them, and then deglaze the pan with a half-cup of black coffee. The coffee lifts the browned bits (the “fond“) and creates a thin, salty, caffeinated sauce that is traditionally poured over grits or biscuits.
Storing Your Cooked Ham
Because of its high salt content, country ham keeps exceptionally well. Wrap the cooked ham tightly in foil or plastic wrap. It will stay fresh in the refrigerator for up to two weeks. If you have leftovers that you can’t finish, the ham freezes beautifully. You can also save the bone—it is culinary gold for flavoring a pot of pinto beans, collard greens, or split pea soup.
FAQs
How long should I soak a country ham if I want it less salty? For those who prefer a milder flavor, soak the ham for a full 36 to 48 hours, ensuring you change the water every 6 hours. This extended period will remove the maximum amount of salt possible while fully rehydrating the meat.
Is the mold on the outside of a dry-cured ham dangerous? No, the mold is a natural part of the curing and aging process. It is generally a surface mold that does not penetrate the meat. Simply scrub it off with warm water and a stiff brush before you begin the soaking process.
Can I cook a country ham without boiling it first? Yes, you can slow-bake a country ham wrapped tightly in heavy-duty foil after soaking it. However, boiling or simmering is the preferred method for many because it is more effective at removing excess salt and ensuring the meat remains tender rather than drying out in the oven.
What is the safe internal temperature for country ham? Since country ham is a preserved product, it is technically safe to eat once it has been properly cured, but for the best texture and flavor when cooking a whole ham, you should aim for an internal temperature of 145°F.
What is the difference between country ham and city ham? City ham is wet-cured (brined) and usually sold pre-cooked and sliced; it has a mild, sweet flavor and a high water content. Country ham is dry-cured with salt, aged for months, and has a much more intense, salty, and funky flavor profile similar to European cured meats.