Country Ham Cooked In A Blanket

Oxmoor House
about 24 servings


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1 (14- to 15-pound) country ham
8 cups all-purpose flour
2 cups firmly packed brown sugar
1 tablespoon dry mustard
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon pepper
1 cup water
1 cup vinegar
1 cup Burgundy or other red wine


Place ham in a very large container; cover with cold water, and soak overnight. Remove ham from water, and drain . Scrub ham thoroughly with a stiff brush, and rinse well with cold water. Remove top layer of fat from ham.

Combine flour, brown sugar, mustard, nutmeg, cinnamon, cloves, and pepper in a large mixing bowl; stir well. Add water and vinegar; stir until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 10 to 12 times. Roll dough to 1/2-inch thickness. Place ham, fat side up, in a lightly greased shallow roasting pan. Place pastry over entire exposed surface of ham.

Bake at 325° for 4 hours. Remove from oven. Remove and discard pastry. Score fat in a diamond pattern. Sprinkle surface of ham with topping. Pour wine into bottom of pan. Bake at 325° for 30 minutes or until browned. Transfer to a serving platter ; cool completely. Cut into thin slices to serve.

Created date

February 2010