WHEN MY FRIEND BEVERLY, WHO WAS BORN IN Mississippi and raised in North Carolina, outlined for me the way she’d always baked “the greatest country ham on earth,” I told her in no uncertain terms that she’d lost her mind. Then, when my curiosity finally got the best of me, I resolved to try her technique—insane as it sounded—and followed the directions to the letter. Suffice it to say that I’m not sure it’s the greatest country ham on earth, but it turns out to be one of the most sublime examples I’ve ever cooked. This should be great country ham in its most pristine, unadorned, simple style, so be sure to use the best cured, well-aged ham you can find.
MAKES: One baked country ham (at least 12 servings)
INGREDIENTS:
- One 12- to 14-pound premium cured, aged country ham
- 5 cups water
INSTRUCTIONS:
- Under running water, scrub the entire exterior surface of the ham to clean it.
- Place the ham in a large roasting pan, skin side up.
- Add enough water to the roasting pan to cover the ham.
- Let the ham soak for about 12 hours or overnight at room temperature. If you prefer a saltier ham, you can soak it for a shorter amount of time.
- Preheat the oven to 375°F.
- Drain the ham and discard the soaking water.
- Add 5 cups of fresh water to the roasting pan.
- Cover the roasting pan tightly with a lid or aluminum foil.
- Place the covered roasting pan with the ham in the preheated oven.
- Increase the oven heat to 500°F and bake for 10 minutes.
- After 10 minutes, turn off the oven and leave the ham inside without opening the oven door for 3 hours.
- After 3 hours, turn the oven heat back to 500°F and bake for an additional 15 minutes.
- Turn off the oven again and let the ham stand inside the oven for 6 to 8 hours without opening the oven door.
- Carefully remove the ham from the oven and transfer it to a large platter or cutting board.
- Slice the ham according to your needs and preferences.
