Traditional Crumb Crust Baked Ham
|Bone in ham/Butt end||1 , uncooked (Whole)|
|Medium fine dry bread crumbs||1 Cup (16 tbs)|
|Dry mustard||1 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
You may have to order this uncooked ham or search it out.
Most supermarkets stock only precooked or partially cooked hams.
Soak ham in cold water to cover (optional, as most hams are not as salty today as home-salted and cured ones used to be).
Place ham on a rack in a large saucepan or preserving kettle.
Cover with cold water.
Bring to the boil.
Reduce heat and simmer 2 hours.
Remove from saucepan, place on a rack in a shallow roasting pan.
Bake at 325 degrees 20-30 minutes per pound or according to time suggested on label.
Include the simmering time as part of the whole cooking time.
Ham is cooked when a meat thermometer registers 160 degrees.
One hour before the end of the cooking time, remove the skin (it will have split by now) and trim the fat neatly.
Sprinkle the ham with brandy.
Combine the crumbs, mustard, and sugar and press onto the fat.
This old-fashioned coating will form a delicious crust on the ham.
Ham prepared this way is equally good hot or cold.
Serve with Cumberland sauce or spiced red currant jelly.