Kentucky Country Ham

Mama always cooked a country ham at Christmas time. Sometimes she would also cook one in the summer. She liked an old fashioned Kentucky country ham that was 2 years old. We have to make do with somewhat "younger" hams, but we are able to get good Kentucky hams from Newsom's Old Mill Store in Princeton, Kentucky.

Baked Kentucky Country Ham

Have butcher cut off end of hock (not absolutely necessary if ham can fit into covered pan without cutting it off) and trim off excess fat.  Scrub with scrub brush.  Soak overnight in cold water, turning it once.  Drain water. 
Preheat oven to 350°.
Add 1 cup or so of water to the pan, making sure the bottom of the pan is covered well.
Cover pan and put ham in oven.
Reduce to 280° after you hear the ham sizzling (after about 30 minutes).
Bake 20 minutes per lb. (start timing after you turn the oven down). 
It’s done when the bone starts sticking out, and is loose when poked with a kitchen fork. 
Take out of oven.  Let set until it can be skinned comfortably.  Skin it.  Remove part of fat, leaving a good covering layer for scoring.  Score the fat.  Cover with brown sugar.  Place a clove at each intersection where scores meet.  Pour off fat, drippings.
Put uncovered in 300-310° oven for about 45 minutes, until sugar and fat form a glaze.

Note:  Always slice VERY thinly.  A sharp knife is essential. 

(Added note from Joan: Alton Brown suggests cooking till the deepest part of the ham registers 140 degrees. For those of us who don’t have the “ham” sense that Mildred had, this tip can help us avoid overcooking.)