How To Cook A Country Ham

Learning how to cook a country ham is a lesson in patience. Country ham requires soaking and slow cooking to tame its intense saltiness before it reaches the table. Unlike a wet-cured supermarket ham, this old-fashioned cut is dry-cured with salt and often smoked, so it needs special handling from start to finish.

If you rush the process, you will end up with meat that tastes more like a salt block than dinner. The good news is that the method is simple. It just takes time, water, and a little planning.

What Makes A Country Ham Different

A country ham is not the same product as a spiral-sliced ham from the deli case. It is dry-cured, which means salt is rubbed into the meat and left to penetrate for weeks or months.

That curing process gives the ham its deep flavor and long shelf life. It also makes the meat very salty. Some hams are smoked after curing, which adds another layer of flavor.

Because of all that salt, you cannot just bake a country ham like a regular ham. You must remove some of the salt first. Soaking is the key step that most beginners skip.

How To Cook A Country Ham

Below is the classic method for a whole country ham. You can also use these steps for a half ham, just adjust the times slightly.

Step 1: Rinse And Scrub The Ham

Start by removing the ham from its wrapper. Rinse it under cool running water.

Use a stiff brush to scrub the surface. You are trying to remove any mold, excess salt, and debris from the rind. Some white mold is normal on a country ham, so do not panic. Just scrub it away.

Step 2: Soak The Ham Overnight

Place the ham in a large pot or clean cooler. Cover it with cold water. The water should sit at least two inches above the ham.

Let it soak in the refrigerator for 12 to 24 hours. If your ham is very salty or thick, go closer to 24 hours. Change the water once or twice during this time.

Do not skip this step. Soaking pulls out a big chunk of the salt and makes the final ham edible.

Step 3: Simmer The Ham Slowly

Drain the soaking water. Put the ham back in the pot and cover it with fresh cold water.

Bring the water to a gentle simmer. Do not boil hard, because high heat makes the meat tough. A low simmer is what you want.

Cook the ham at a simmer for about 20 minutes per pound. A 15-pound ham will take roughly 5 hours. Skim off any foam that rises to the top.

Step 4: Check The Internal Temperature

Use a meat thermometer to check doneness. The ham should reach 160°F in the thickest part, away from the bone.

• If it reads lower, keep simmering and check again in 20 minutes.
• If it reads higher, pull it out right away so it does not dry out.

Step 5: Cool And Slice

Turn off the heat and let the ham cool in the cooking liquid for about an hour. This keeps it moist.

Then move it to a cutting board. Trim away the rind and excess fat. Slice the ham thin, against the grain.

Country ham is salty, so thin slices are best. Serve it on biscuits, in sandwiches, or alongside eggs.

Common Mistakes To Avoid

Even with good instructions, a few errors can ruin your ham. Watch out for these.

• Boiling instead of simmering. Hard boiling makes the meat stringy and tough.
• Skipping the soak. This is the number one mistake new cooks make.
• Not changing the soak water. Fresh water pulls out more salt.
• Overcooking. Past 160°F, the ham gets dry fast.
• Slicing it thick. Thick slices taste overpowering and salty.

How Long Does It Take To Cook A Country Ham

Plan for a full day, or at least most of one. Here is a rough timeline for a whole ham.

1. Rinse and scrub: 10 minutes
2. Soak: 12 to 24 hours
3. Simmer: 20 minutes per pound
4. Cool in liquid: 1 hour
5. Slice and serve: 15 minutes

So a 12-pound ham needs about 4 hours of simmering plus the overnight soak. Start early in the day or the night before.

Can You Cook A Country Ham In A Slow Cooker

Yes, for smaller cuts. A half ham or ham shank fits well in a large slow cooker.

Soak the ham overnight first, just like the full method. Then place it in the slow cooker and cover with water. Cook on low for 8 to 10 hours.

Check the temperature before serving. It still needs to hit 160°F. The low, steady heat works well for small pieces.

Serving And Storing Leftovers

Slice only what you plan to eat. Keep the rest whole, because sliced ham dries out faster.

Store leftovers in the fridge for up to five days. Wrap them tightly or place them in a sealed container.

For longer storage, freeze slices in freezer bags for up to two months. Thaw in the fridge overnight before eating.

You can also use leftover country ham in soups, beans, and casseroles. A little goes a long way because the flavor is strong.

Final Tips For A Tender Country Ham

Use a pot big enough to hold the ham fully submerged. A turkey fryer pot or large stockpot works well.

Taste a small piece after cooking. If it is still too salty, soak the sliced ham in cold water for 30 minutes before serving.

With the right soak and a slow simmer, your country ham will come out tender, savory, and ready for the table.