Baked Kentucky Ham

Recipe from

Oxmoor House


1 (14- to 15-pound) country ham
1 cup red wine vinegar
1 cup firmly packed brown sugar
2 cups firmly packed dark brown sugar
2 tablespoons yellow cornmeal
2 tablespoons dry mustard
Commercial beaten biscuits


Scrub ham thoroughly with a stiff brush. Place ham in a very large container; cover with water. Add vinegar and 1 cup brown sugar. Cover and bring to a boil. Reduce heat, and cook 3 hours and 20 minutes.

Allow ham to cool in cooking liquid. Remove ham from liquid; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design.

Place ham in a shallow roasting pan. Combine dark brown sugar, cornmeal, and mustard; pat over surface of ham, coating well. Bake at 350° for 20 minutes or until glaze is melted. Cover and chill in refrigerator overnight. Cut into paper thin slices. Serve with beaten biscuits.

Note: Leftover ham may be refrigerated for later use.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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