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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

Credit: Anna Williams

Recipe Summary

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

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  • 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; cholesterol 51mg; iron 1mg; sodium 873mg; calcium 11mg.
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