Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Blackberry Farm uses Benton's country ham, from artisanal producers based in Tennessee. We call for a lower-sodium ham in this dish, but if your diet allows it, try Benton's (bentonshams?.com) or another artisanal ham.

Josh Feathers
Recipe by Cooking Light October 2009

Gallery

Anna Williams

Recipe Summary

Yield:
34 servings (serving size: 3 ounces ham)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ham in a large stockpot; add cider and enough water to cover ham. Bring to a simmer; simmer 30 minutes. Discard cider mixture; cool ham for 20 minutes. Cover and chill ham 8 hours. Trim rind and most of fat, leaving a 1/4-inch layer of fat. Score outside of ham in a diamond pattern.

    Advertisement
  • Combine juice, bourbon, sorghum, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 35 minutes). Remove from heat; stir in salt.

  • Preheat oven to 350°.

  • Place ham on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Brush ham with juice mixture. Bake at 350° for 30 minutes. Reduce oven temperature to 300° (do not remove ham from oven); bake ham an additional 1 1/2 hours or until a thermometer registers 140°, brushing with juice mixture every 30 minutes. Let stand for 15 minutes before slicing.

Source

Blackberry Farm, Walland, Tennessee

Nutrition Facts

156 calories; fat 6.1g; saturated fat 2g; mono fat 2.9g; poly fat 0.7g; protein 14.3g; carbohydrates 7.9g; fiber 0g; cholesterol 51mg; iron 1mg; sodium 873mg; calcium 11mg.
Advertisement
Advertisement