Finchville Farms How To...
“I have my delicious Finchville Ham…but what do I do now?” (For more detailed recipes or alternate cooking recommendations, please visit our recipe page).
To Prepare your Ham for Cooking
Scrub the ham in warm water with a stiff brush to remove all mold, then rinse. Cut off the hock so the ham will fit in your pan (save the hock for seasoning later). Fill pan 2/3 full with tap water and soak the ham at room temperature for 12-24 hours (this helps remove salt and restore moisture). Discard water after soaking.
Traditional Baked Country Ham
• 1 Finchville Farms Country Ham (prepared as instructed below)
• 1⁄2 cup vinegar
• 1 cup brown sugar
Place ham in large roaster, skin side up. Cover 2/3 of the ham with water. Add the vinegar to the water. Place cover on roaster. Place the ham & roaster on the stove and bring to a boil, then turn the heat down to a simmer. Allow the ham to simmer for about 15 minutes per pound or until your meat thermometer reads 160 degrees.
Remove ham from water and allow to cool. When cool, carefully remove the skin and excess fat. If desired, remove the bones at this time.
Place the ham in a shallow roasting pan. Score the fat in a diamond pattern and stud with cloves. Pat brown sugar on the ham. Place the ham in a 350 oven for 30 minutes.
Country ham should be served at room temperature and sliced very thin.
How to Carve your Baked Country Ham
Place Ham fat side up.
Start slicing at the hock end, cutting at a 45 degree angle.
Always cut slices as thin as possible.
Save the scraps for seasoning.
Storing Your Ham BEFORE Cooking
Before your ham is cooked, it should be hung in a cool dry place. DO NOT store it in the refrigerator. A garage or basement is a good place to hang the ham.
Storing Your Ham AFTER Cooking
After the ham is cooked, it should be wrapped and refrigerated to prevent drying out. Cured country ham will keep in the refrigerator for one month.