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ham
Jan 6, 2019 | By james rausch
was a great country ham
Mouth-watering and Moist
Jan 5, 2019 | By Jennifer Hall
This ham was absolutely delicious and was enjoyed for breakfast, lunch and dinner!
Christmas ham
Dec 27, 2018 | By cindy jenkins
I have never cooked a whole ham before. The instructions that came with the ham was easy to follow. They said to soak the ham for 24 hours for less salty I only did about 12 hours and it could have used more soaking but was still good. Was thinking 18 lbs would leave me enough left overs for ham salad but I was wrong the family ate it all but a few slices for ham and eggs for breakfast.
Whole Country Ham
Dec 23, 2018 | By Robert Cunningham
Just had a Christmas dinner party for 10 and the roasted Country Ham got rave reviews from all. A lot more prep work than needed for a conventional ham, but worth every minute of it.
Country memories
Jul 6, 2018 | By Miranda
Great ham! This ham reminded me of my childhood. We enjoyed as I had ordered for Easter. Will definitely order again
Country Ham whole
May 28, 2018 | By Sabrina Parnell
Perfect. Delicious. Best Ham ever! If you are thinking of ordering one please do. You will not be disappointed.
Tops!
Feb 14, 2018 | By rob stagis
I think this my fifth ham! That should about say it all :)
Ham
Feb 8, 2017 | By dianne kenworthy
Best ham we have ever had....
Whole ham
Dec 12, 2014 | By Michael K Speers
I've gotten a whole ham from you every year for the last several years and it's always great!
Pretty Dern Good
Apr 3, 2013 | By Nikki
I live in an area where Ham is hard to find. I have purchased many packages of bacon from Loveless. I took the plunge and bought the ham too. It was very good! Now, I about had a heart attack when I opened the package seeing it was in fact a WHOLE Country Ham! I'm use to purchasing from a grocery store meat department where they do all the prep work for you. I was a Ham rookie and was a bit intimidated by this. After a few online searches to show how to prepare and clean it, the intimidation went away and dinner was fabulous!
Our special dry curing process allows our country ham to keep for months without refrigeration. We recommend hanging your ham in a cool, dark place for optimal storage. Our ham is aged 6-9 months, which creates a robust flavor sought by country ham connoisseurs. These hams are not tenderized or pre-cooked – just country cured, smoked, and aged. Due to aging, your ham will have some mold on it; you may also notice white specks throughout the meat. This, in no way, affects the quality of the meat, but rather indicates proper aging and is often preferred by many connoisseurs.
COOKING INSTRUCTIONS:
Boiled Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with a knife. Put ham in lard can or turkey cooker, hock end up, and cover with cold water. Put on stove and bring to a boil. Boil hard for 20 minutes. Remove from burner and place lid on lard can or turkey cooker. Wrap can securely with anything that will retain heat, such as a burlap sack, blankets, or fiberglass insulation. Be sure top and bottom of can is covered. Leave ham for 24 hours. Remove from can. Remove skin and excess fat as desired. Use your favorite glaze, and put in a moderately hot oven to brown. For added flavor and beauty, coat the ham with Loveless Cafe Peach Preserves and garnish with whole cloves.
Baked Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with knife. Ham may be soaked in water overnight to help reduce salty taste. Cut off about 3 inches of hock. Hock may be used for seasoning when cooking other foods. Weigh the ham in order to calculate cooking time. Rub ham in spices or score with whole cloves, and then cover with brown sugar or pure honey. Place ham in aluminum foil in cooking vessel. Inside the foil, pour one-quart water, ginger ale or other liquid around the ham. Crimp foil tight with double fold and bake 30 minutes per pound at 250°F or until center of ham registers 170°F on a meat thermometer. Take out of oven and leave in foil until cooled to room temperature. Discard liquid at the end of baking period. Remove the skin (easier while warm). Ham may be glazed after removing skin. Coat with Peach Preserves and garnish with whole cloves. Place back in moderately hot (400°F) oven just long enough to get golden brown or about 15 minutes.
Frying slices: Heat skillet to 350°F on medium-high heat. Add 2 Tbsp. cooking oil to reduce sticking (optional). Sear ham by frying vigorously for 2 minutes each side.
Water Cooking: Place ham in roaster (or oven) or pan (for stovetop). Fill to within 2 inches of top with water. Insert meat thermometer into thickest area of ham and simmer at 350°F until internal temperature reaches 158°F.
Click here for our Peach Preserve Glazed Country Ham Recipe.
COOKING INSTRUCTIONS:
Boiled Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with a knife. Put ham in lard can or turkey cooker, hock end up, and cover with cold water. Put on stove and bring to a boil. Boil hard for 20 minutes. Remove from burner and place lid on lard can or turkey cooker. Wrap can securely with anything that will retain heat, such as a burlap sack, blankets, or fiberglass insulation. Be sure top and bottom of can is covered. Leave ham for 24 hours. Remove from can. Remove skin and excess fat as desired. Use your favorite glaze, and put in a moderately hot oven to brown. For added flavor and beauty, coat the ham with Loveless Cafe Peach Preserves and garnish with whole cloves.
Baked Country Ham: Clean ham with hot water and stiff brush to remove mold. If mold is very heavy, scrape with knife. Ham may be soaked in water overnight to help reduce salty taste. Cut off about 3 inches of hock. Hock may be used for seasoning when cooking other foods. Weigh the ham in order to calculate cooking time. Rub ham in spices or score with whole cloves, and then cover with brown sugar or pure honey. Place ham in aluminum foil in cooking vessel. Inside the foil, pour one-quart water, ginger ale or other liquid around the ham. Crimp foil tight with double fold and bake 30 minutes per pound at 250°F or until center of ham registers 170°F on a meat thermometer. Take out of oven and leave in foil until cooled to room temperature. Discard liquid at the end of baking period. Remove the skin (easier while warm). Ham may be glazed after removing skin. Coat with Peach Preserves and garnish with whole cloves. Place back in moderately hot (400°F) oven just long enough to get golden brown or about 15 minutes.
Frying slices: Heat skillet to 350°F on medium-high heat. Add 2 Tbsp. cooking oil to reduce sticking (optional). Sear ham by frying vigorously for 2 minutes each side.
Water Cooking: Place ham in roaster (or oven) or pan (for stovetop). Fill to within 2 inches of top with water. Insert meat thermometer into thickest area of ham and simmer at 350°F until internal temperature reaches 158°F.
Click here for our Peach Preserve Glazed Country Ham Recipe.
A full-sized country ham, uncooked and aged 6 to 9 months.
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