Baked Kentucky Ham
- 1 (14- to 15-pound) country ham
- 1 cup red wine vinegar
- 1 cup firmly packed brown sugar
- 2 cups firmly packed dark brown sugar
- 2 tablespoons yellow cornmeal
- 2 tablespoons dry mustard
- Commercial beaten biscuits
- Scrub ham thoroughly with a stiff brush. Place ham in a very large container; cover with water. Add vinegar and 1 cup brown sugar. Cover and bring to a boil. Reduce heat, and cook 3 hours and 20 minutes.
- Allow ham to cool in cooking liquid. Remove ham from liquid; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design.
- Place ham in a shallow roasting pan. Combine dark brown sugar, cornmeal, and mustard; pat over surface of ham, coating well. Bake at 350u0b0 for 20 minutes or until glaze is melted. Cover and chill in refrigerator overnight. Cut into paper thin slices. Serve with beaten biscuits.
- Note: Leftover ham may be refrigerated for later use.
country ham, red wine vinegar, brown sugar, brown sugar, yellow cornmeal, mustard, beaten biscuits
Taken from www.myrecipes.com/recipe/baked-kentucky-ham (may not work)