Country Farm Ham Bake Recipes

COUNTRY HAM BREAKFAST CASSEROLE

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

COUNTRY HAM

Steps:

• Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
• Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
• Preheat oven to 400 degrees F.
• Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
• Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
• Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
• Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

COUNTRY HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Set ham into the prepared roasting pan and pierce several times with a fork.
• Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
• Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

COUNTRY HAM

Steps:

• Put ham in a very large container, such as a bucket, and cover with water. Let soak 3 days, changing water at least twice a day. Scrub with a stiff brush; rinse well.
• Preheat oven to 350 degrees. Put ham in a large, deep, heavy roasting pan; transfer to oven. Add enough boiling water to come half-way up sides of ham. Cover with foil. Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees, about 20 minutes per pound. Check occasionally to ensure cooking liquid is just simmering; adjust oven temperature as needed. Remove from oven; let cool in cooking liquid. Remove skin, leaving a small amount of fat on surface.
• Preheat oven to 500 degrees. Place ham on a baking sheet lined with foil. Score fat in a crosshatch pattern, if desired. Cook sugar and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar has dissolved. Spread over ham. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven, and brush with glaze from pan. Bake until sugar has caramelized and is bubbling, 3 to 5 minutes more. Cut into very thin slices. Serve warm or at room temperature.

COUNTRY CRUSTED HAM BAKE

Steps:

• If using frozen succotash, cook according to package directions.
• Combine sourcream, milk, mustard and flour til smooth.
• Mix with remaining casserole ingredients.
• Pour into greased 6x10 inch baking dish.
• For the crust, combine the dry ingredients.
• Stir in the milk and melted butter.
• Pour over the ham mixture and sprinkle with paprika or parsley if desired.
• Bake uncovered until light brown, about 35 minutes at 350.