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Country Ham
Ingredients:
One 12-16-pound ham
Tin foil
Black Pepper
Directions:
Soak the ham in warm water for a minimum of 12 hours and a maximum of 24 hours. Change the water every six hours. After soaking, wash the ham. Put the ham in a covered container and add seven to 10 cups of cold wate r. Set the temperature at 500 degrees.
Allow the oven time to reach the 500 degrees and then cook for 15 minutes for a 12- pound ham. Turn the oven o ff for three hours, leaving the ham in the oven. After three hours, reset the oven to 500 degrees; after it reaches 500 degrees, cook it for 15 more minutes.
T urn the oven o ff and leave the ham in the oven all night. It is important that the oven door remain closed during the entire process. In the morning, take the ham out of the container and, while still warm, remove the skin and some of the fat. Dot the surface with black pepper if desired. Cover tightly with foil and store in the refrigerato r. Slice as needed.
Recipe by: Kevin Dillard, Administrative Chief – Rescue Station 7, Spotsylvania
Reprinted from FredSavings.com