Saunders’s Boiled Country Ham

Preparation info

    • Difficulty

      Easy

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Method

Weigh the cured ham, then place it skin side down in a large, deep pot. Add enough water to cover the ham. Then add 1 cup vinegar, 1 quart molasses or sorghum, 1 cup powdered instant coffee, and 6 or 7 dozen whole cloves. Bring the liquid to a boil, cover the pot, reduce the heat, and simmer for 20 minutes for each pound of meat. Turn off the heat and allow the ham to cool overnight in the liquid. Remove the cooled ham from the liquid and place it skin side down on a thick section of newspaper. Refrigerate the ham for 24 hours. Trim off most of the skin and fat. Now you’re ready to slice and eat the ham.