Hickory Smoked Ham
|Brown sugar||2 Cup (32 tbs)|
|Cider vinegar/Cooking wine||1 Pint|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
|Dry mustard||2 Teaspoon|
1. Place the ham slice in a shallow dish and cover with cold water. Allow to soak overnight.
2. Drain the water and scrub the ham.
3. I a large pot or Dutch oven, place a false bottom in the pot so that water can circulate around the ham.
4. Place the ham, skin side down in the pot and cover with fresh cold water.
5. Add the onions,2 cups brown sugar, vinegar or wine and bayleaves to the pot.
6. Cover the pot and simmer on a medium flame for 20 to 25 minute per pound.
7. When the small bone at the hock end can be twisted out, the ham is cooked.
8. Let the ham cool in the cooking liquid.
9. In the mean time, preheat the oven to 400° F
10. When the ham is cooled, remove from the pot, skin and cut of fat.
11. Stud the ham with cloves if you want.
12. Combine the ¾ cup brown sugar with bread crumbs and mustards.
13. Coat this mixture on the ham by patting it on while the meat is still moist.
14. Place in a roasting pan and put in the oven.
15. Bake until the ham is browned and caramelized.
16. Remove from the oven and cool.
17. Place the ham on a serving platter.
18. Serve it warm or cold if you like
19. Thinly slice and serve with mustards.