Sweet Potato, Kale, and Country Ham Hash with Maple RedEye Gravy
How To Debone A Cooked Country Ham - How To Cook. Cook about 25 minutes per lb. Cover with plastic wrap, open the ventilation in one corner.
Sweet Potato, Kale, and Country Ham Hash with Maple RedEye Gravy
Trim & skin outside of the ham. Drain liquid & let the ham cool on a rack. Ham slices (cut to 1/4 inch thick; For home cooks, deboning the ham and freezing it in sections is often the most practical way to use it. Place in oven on lowest shelf and bake for 2 hours. Slice the ham, starting at the end where the hock is and cutting thin slices, across the grain. Next, carefully cut the skin off, leaving ¼ inch of fat on the meat. Boiled ham is just nasty. Add 2 liters of apple juice and add water until ham is covered. When digital meat thermometer, inserted in thickest part of ham, registers 100 to 110 f, remove ham from oven and unwrap.
Cook on medium heat (50 percent) for 25 to 28 minutes, turning the plate by a quarter every 7 minutes. Begin at the broad end of the ham, where you'll find a portion of the hip joint called the aitch bone. Turn ham to other side and cook another 2 hours. Boiled ham is just nasty. Put ham in large roaster fat side up and again cover completely with water. Wrap ham in foil and place, cut side down, in a pan with a roasting rack. Score the ham with long diamond cuts. If the ham is labeled 'fully cooked' (does not require heating), heat it in the oven for about 10 minutes per pound, or. Or until 163°f internal temperature. Cool the country ham in the pot of water it was cooked in, until the meat is warm. Slice the ham, starting at the end where the hock is and cutting thin slices, across the grain.
