*I just get a cured ham from the grocery; it never weighs 20 pounds and I don't know how old it is.
herry marinade.
Crush the sugar, coriander seeds, salt and white
Soak a salt-cured ham overnight in water and 1 cup vinegar covered pan.
Drain.
Cover with hot water.
Add another 1 cup vinegar; simmer until parboiled.
Drain and rinse.
Again, place ham in hot water; cover and add 2 bay leaves, 3 tablespoons sugar and strip of lemon peel with chopped onions.
Gently simmer until tender (about 3 hours).
Mix 1 cup brown sugar and 1 teaspoon dry mustard.
Pat mixture on ham and stud a few cloves.
Bake at 350\u00b0 for 1 hour.
Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.
Remove any rind or excess fat.
Cut edges at 1-inch intervals about 1/8-inch deep.
Cut into 6 pieces.
Brush a 12-inch skillet with bacon drippings or cooking oil.
Heat over medium heat.
Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.
Grind cured ham and fresh pork together.
Beat eggs and add with milk to ground meat.
Mix thoroughly.
Add remaining ingredients and mix well. Pat into loaf.
Bake about 1 1/2 hours in 325\u00b0 oven.
Cook ham 15 minutes per pound.
Remove from oven; cut away rind.
Tear large strips of aluminum foil.
Mix brown sugar and black pepper on foil.
Pack on ham.
Wrap ham in foil; cook for 40 minutes.
Remove from oven; immediately pour off juices.
Heat oven to 325\u00b0.
Place ham, fat side up, uncovered, no water.
Bake 4 to 5 hours.
Mix together brown sugar, flour and mustard for glaze.
Increase heat to 400\u00b0.
Spread glaze over ham and bake for 20 minutes.
Have cured ham and fresh pork ground together.
In large bowl, to ground meat, add crackers and mix.
Add eggs and salt; mix.
Add milk until mixture will absorb no more.
Shape into loaf.
Put in roasting pan; pour water around loaf to about 1/2-inch.
Cover. Bake 3 hours at 325\u00b0 to 350\u00b0.
Check about halfway through. May need to add water.
Dampen with water the pepper, salt and sugar so it sticks to the meat when you rub it on, then put it in a large brown paper or bag.
Tie a cloth around it and hang it up in the smokehouse.
Place ham in large piece of foil.
Pour Pepsi over ham and seal with foil.
Bake overnight at 200\u00b0.
(165 degrees C). Place ham, cut-side down, into a
Trim rind and fat off ham.
Score ham in crisscross fashion. Stud with cloves and sprinkle with lemon juice.
Put sugar onto ham.
Bake 15 minutes to the pound. If sugar crust gets too brown, cover with foil.
o 350\u00b0F. Place the ham in a roasting pan and
Place the ham in a large pot and
arlic. Season and add the sugar and dried herbs. Simmer for
egrees F. Remove skin from ham, and trim fat to 1
/2 cups of brown sugar on the bottom of the
ome fat for flavor.
CURED HAM ONLY: (If using leftover
This is the gazpacho recipe but it is usually eaten
Mix spices well and spread on meat.
Sew in a square cloth and hang joint with bone end down to drain.
If joint weighs over 20 pounds double recipe.