ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Kentucky Ham

Yield about 30 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Note: Leftover ham may be refrigerated for later use.

Oxmoor House Homestyle Recipes