easter ham

April 3rd, 2007, 06:11 PM

does anyone know how their mother or grandmother boiled a ham and then baked it in the oven. I can't located my mom's version. packed away somewhere in boxes...
HELP Easter is sunday and i'm running out of time.

**imported_elp6n** · April 3rd, 2007, 07:13 PM

Some of the recipes depend on what kind of ham you're using (sugar cured vs salt cured)

Version one:
Cover ham with water and bring to quick boil. In the water put: 1 c. black molasses 1 c. vinegar 1/4 c. black pepper 3 bay leaves 1/4 c. whole cloves 2 tbsp. whole allspice
Weigh ham before putting in pot and after it comes to a boil reduce heat and boil 20 minutes to the pound. Allow ham to cool in this water. Then remove and skin. Spread ham with paste made of 3/4 cup brown sugar, 1 teaspoon dry mustard and just enough vinegar to moisten, then sprinkle with bread crumbs and bake in oven at 400 degrees until brown.

Version 2
BOILED COUNTRY HAM

1 tsp. whole cloves
2 tsp. unground pepper
2 c. vinegar
2 sticks cinnamon
2 c. molasses or sugar

Scrub ham with a brush and scrape it well. Let soak in cold water overnight or longer if the ham is very old and large. Put in a large kettle and cover with water. Add the above ingredients and cook slowly until tender when pieced with a fork. (Allow 20-30 minutes cooking time per pound.)
When done, let stand in the water until cold. Remove from the water and remove the rind. Score the surface fat and spread with a mixture of brown sugar, bread crumbs, and prepared mustard. Insert a whole clove in the center of each section and bake at 325 degrees for about 35 minutes.

Version 3
GENUINE VIRGINIA BAKED HAM

1 small, rather lean ham
6 cloves
1/2 teaspoonful celery seed
2 tablespoonful sugar
Boiling water
1 egg, beaten
10 peppercorns
1/2 teaspoonful ground cinnamon
1 quart sweet cider
2 tablespoonfuls breadcrumbs
Celery leaves and curls for garnish
Currant sauce

Select a ham weighing about seven pounds. Wash the ham thoroughly, sprinkle with soda, rubbing it all over the surface, rinse in cold water, and place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. Cover with boiling water and simmer until perfectly tender, four or five hours.
Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even intervals and brown in a 550 degrees fahrenheit oven.