Palmetto baked country cured ham

Before cooking a country cured ham, it should be scrubbed with a stiff brush under running water to remove some of the spices and any mold that might be present. Mold is characteristic of a cured ham and does not affect the quality. These hams need to be soaked over night to soften the surface and reduce the salt flavor. Before soaking I puncture the ham lean and fat side several times.

Place ham on a rack in a roasting pan with the fat side up. Pour about 3 inches of liquid into the pan. The liquid may be water, apple cider, orange juice, pineapple juice (my favorite), peach juice, ginger ale or cola. Cover and bake in a 325 degree oven approximately 20 minutes per pound, basting often. Make sure the internal temperature reaches 160 degrees.

For your glaze I like this one: Pour 8 ounces of sweet wine over the ham and spread with dark molasses. Cook uncovered ham in a 450 degree oven for 20 minutes and baste frequently.