Craig Claiborne

Smithfield, Virginia, or Country Ham

Preparation info
  • Yield:

    12 to 20

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 cured Smithfield, Virginia, or country ham (14 to 16 pounds)
  • 40 to 60 whole cloves

Method

  • Place the ham in a large kettle or roasting pan and add cold water to cover. Soak overnight. The water should be changed often to get rid of excess salt.
  • Preheat the oven to 300 degrees.
  • Drain the ham and trim or scrape off all mold on the “face