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Add a photoServings: 12
Ingredients
- 1 x country (dry cured) ham
- 1 lt Dr. Pepper
- 1 c. sweet pickle juice (optional)
Directions
- 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.
- Place ham in a large disposable turkey-roasting pan and add in sufficient Dr. Pepper to come about halfway up the side of the ham. Add in 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, and cook another 1 1/2 hrs.
- Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hrs, or possibly till the deepest part of the ham hits 140 degrees (approximately 15 to 20 min per lb. total).
- Let rest 1/2 hour then slice paper-thin. Serve with biscuits or possibly soft yeast rolls.
- This recipe yields 20 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 92 | |
| Calories from Fat 10 | 11% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 454mg | 13% |
| Total Carbs 23.38g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 0.23g | 0% |
| Protein 3.95g | 6% |
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