Baked Country Ham with Sweet Glaze

Directions

1. Using warm water and a stiff-bristle scrubber, scrub any visible mold from the surface of the country ham. Mold is normal on dry-cured country hams.

2. Place the ham in a food-safe bucket or a large brine bag set inside a 5-gallon bucket.

3. Fill with cold water until the ham is fully submerged.

4. If soaking at room temperature, add ice to keep the water cold. Otherwise, place the bucket in a refrigerator or outdoors where the temperature stays below 40°F but does not freeze.

5. Change the soaking water every 5 hours. Continue soaking for 24 to 36 hours to remove excess salt.

6. Preheat the oven to 350°F.

7. Remove the ham from the soaking water and place it skin side up in a large roasting pan.

8. Pour apple juice into the pan until the liquid reaches about halfway up the side of the ham.

9. Insert a thermometer into the thickest part of the ham, avoiding bone.
10. Cover the roasting pan tightly with aluminum foil, sealing well.
11. Bake at 350°F until the internal temperature reaches 160–170°F, about 20–25 minutes per pound.
12. Remove the ham from the oven and allow it to cool for 30–60 minutes.
13. Remove and discard the skin from all sides of the ham. The gelatinous fat underneath can be left on if desired.

Glaze

1. Combine the brown sugar, honey, and orange marmalade in a saucepan.

2. Heat over medium heat, stirring frequently, until the mixture is completely smooth and no longer gritty.
3. Remove from heat and set aside.

Finishing

1. Carefully pour the cooking liquid out of the roasting pan.

2. Place the ham back into the pan with the meat side facing up. This was previously the skin side.
3. Using a knife, score the surface of the ham in a crosshatch pattern.
4. Pour the glaze evenly over the ham.
5. Increase the oven temperature to 450°F.
6. Bake uncovered for about 30 minutes, until the glaze has set.
7. Remove from the oven and allow the ham to cool slightly.
8. Slice thinly and serve.