Country Ham Braised in Cider and Molasses

WILKES COUNTY, LOCATED HIGH IN THE MOUNTAINS of North Carolina, produces some of the greatest country hams in the entire South, and without question the best in the county hang in Clayton Long’s ham house at Glendale Springs, about ten miles from West Jefferson.

MAKES: At least 12 servings, with leftovers for ham biscuits and other dishes

INGREDIENTS:

• One 14- to 16-pound cured country ham
• 1 cup molasses
• 1 cup firmly packed light brown sugar
• 1 gallon apple cider
• 3 medium onions, chopped
• 3 medium carrots, scraped and chopped
• 2 cups dry bread crumbs mixed with 2 cups firmly packed light brown sugar

INSTRUCTIONS:

1. Scrub the ham well with a stiff kitchen brush under running water.
2. Position the ham in a large, deep, oval pan.
3. Add enough cool water to cover the ham and let it soak for 12 hours at room temperature, changing the water twice.
4. Remove the ham from the pan, rinse the pan well, and return the ham to the pan.
5. Add enough fresh water to come halfway up the sides of the ham.
6. Add the molasses and brown sugar to the water, stirring as well as possible.
7. Add enough cider to just cover the ham.
8. Add the chopped onions and carrots to the liquid.
9. Bring the liquid to a very low simmer, partially cover the pan, and simmer slowly for 3 hours.
10. Let the ham cool completely in the liquid.
11. Preheat the oven to 425°F.
12. Place the ham on a work surface and remove the skin and all but 1/4 inch of the fat.
13. Score the remaining fat in diamonds with a sharp knife.
14. Rinse the roasting pan well after discarding the contents, then place the ham in the pan on a rack, fat side up.
15. Coat the ham with the bread-crumb/brown-sugar mixture, pressing it down with your fingers.
16. Bake the ham, uncovered, until the crumbs are browned, for about 20 to 30 minutes.
17. To serve, position the ham on a large, heavy wooden or ceramic platter and carve it into thin slices using an electric or serrated knife.