RECIPES FOR PREPARING
COL. NEWSOM’S KENTUCKY COUNTRY HAM
Kentucky country hams may be prepared many ways: fried, baked, boiled or broiled. If you don’t have a favorite recipe try one of those given here.
BOILED KENTUCKY COUNTRY HAM
1. Soak ham overnight in cold water, if hard or aged a year or more. Then discard that water. (If you have a ham that is over one year old, you may need to soak it longer. When cooking a Premium Aged Col. Newsom's Country Ham which is 14 months or older, we recommend that you soak two days, changing the water after each day. The boiling method can give the best results for cooking this premium aged offering as maximum water loss had been obtained.)
2. Clean ham with warm water and a bristle brush.
3. Place cleaned ham in large container and completely cover with water. Add 1 cup brown sugar or molasses and 1/2 cup cider vinegar.
4. Bring to boil and reduce heat. Simmer (do not boil) about 20 minutes per pound or until meat thermometer registers 170 degrees (vary time or temperature according to doneness desired). Usually ham is done when bones in hock pull or shake loose easily.
5. Remove from or turn off heat and allow ham to cool in the broth.
6. Remove ham from broth and skin cooled ham, and coat, glaze or cover with black pepper and bake in 400º degree oven long enough to get golden brown.
NOTE: Ham may be cooked in oven in deep pan or roaster with a couple of inches of water with top on (simmer, do not boil).
FRIED KENTUCKY COUNTRY HAM
1. Slice ham about 1/4 inch thick.
2. Trim off hard outer edge of meat and remove rind. DO NOT TRIM FAT. This adds flavor, and no other fat will be needed.
3. Fry in large heavy skillet, turning lean away from hottest point of skillet.
4. Fry slowly. Do not over fry. This will make ham hard, dry and tough. Turn slices often. Ham is usually done when fat is transparent and beginning to brown.
5. For milder or less salty taste, soak in lukewarm water or sweet milk for up to 30 minutes before frying.
TO MAKE RED-EYE GRAVY
Pour drippings in small bowl. Add a little water or coffee to the hot skillet after removing ham. Stir constantly while simmering for 3 minutes to dissolve frying residue. Pour in bowl of drippings. A bit of brown sugar added while frying adds flavor and color to the gravy.
BAKED KENTUCKY COUNTRY HAM
1. Soak ham overnight in cold water, if hard or over a year old.
2. Clean ham with warm water or vinegar and bristle brush.
3. Cut off hock if desired.
4. Place cleaned ham, skin side up, on a rack in an open pan or roaster.
5. Bake uncovered or in foil in a slow oven at 300º degrees or until meat thermometer reads 170º degrees; this take 25 minutes per pound. (If foil is used, sweeteners, vinegar and up to a quart of water MAY be used).*
6. When ham is done remove the skin, pour out liquid and glaze.
7. Serve hot or cold.
*All oven thermostats are not accurate.
BROILED KENTUCKY COUNTRY HAM
Only center slices should be used for broiling. Cut slices 1/2 inch thick. Remove the skin and trim the edges. Place slices on broiler pan about 5 or 6 inches from broiler unit. Turn after about 7 minutes and cook about 6 minutes after turning. Cooking time will vary with ranges but do not ever cook.
TO GLAZE OR COAT COUNTRY HAM
1. Remove skin and, if desired, score fat in 1 or 2 inch squares.
2. Cover or coat with one of the glazes given below or use your favorite.
3. Place whole cloves into each square.
4. Bake in medium hot oven about 400º degrees until golden brown and
GLAZE OR COATING
FOR KENTUCKY COUNTRY HAM
1. Coat ham with a mixture of brown sugar moistened with cider vinegar or juice from pickled peaches, fruit juice or cider.
2. Coat ham with mixture of 1 cup brown sugar and 2 tablespoons flour or 1/4 cup fine bread crumbs.
3. Coat with mixture of 1 cup brown sugar and 1 cup drained, crushed pineapple.
4. Spread ham with a layer of prepared mustard. Spread very thin, then coat ham liberally with brown sugar.
5. While ham is baking it may be basted with pineapple, cherry or other fruit juices or with thick brown sugar syrup.
6. If you wish you can decorate top of ham with slices of canned or candied pineapple and other colorful fruits.
7. Coat ham with mixture made of one pound brown sugar, one or two tablespoons dry mustard, and enough sherry to moisten.
HOT BROWN SANDWICH MADE
WITH KENTUCKY COUNTRY HAM
Slowly add 2/3 cup milk to 1 can condensed mushroom soup and heat. Add 1 cup of grated cheese and stir until cheese is melted. Place slices of the chicken or turkey on toasted bread. Sprinkle liberally with ground cooked or sliced Kentucky Country Ham. Cover with sauce and sprinkle liberally with grated cheese. Place under broiler until brown. Serve hot.
RECIPES FOR LEFTOVERS
FROM KENTUCKY COUNTRY HAMS
Grind leftovers of your country ham and use in scrambled eggs, omelettes, bean soup, scalloped ham, stuffed green peppers, sandwiches and in salads. Always keep ground ham refrigerated.
NEWSOM’S COUNTRY HAM SALAD
1/2 lb. ground cooked Kentucky Country Ham •
Mayonnaise, enough to moisten well. •
1/2 cup salad cubelets or pickle relish
Sugar to taste. •
Mix all ingredients well. Great spread for crackers or bread. Keeps well in refrigerator for at least 10 days.
PLEASE NOTE: When cooking a Premium Aged Col. Newsom's Country Ham, we recommend that you soak two days, changing the water after each day. The boiling method can give the best results for cooking this premium aged offering as maximum water loss had been obtained.