- 20
Ingredients
- 1 whole country ham
- water for soaking ham
- 2 liter regular Dr. Pepper
- 1 cup sweet pickle juice
- Pineapple and Brown Sugar Glaze
Preparation
Step 1
Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw.
Place ham in cooler and cover with clean water. Change the water twice a day for two days turning the ham each time.
Preheat oven to 400 degrees F.
Place ham in a large roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice and cover pan or tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
Let rest 1/2 hour.
PINEAPPLE AND BROWN SUGAR GLAZE:
After ham has cooled; remove the rind from the ham and slash the fat. Mix one small can crushed pineapple and 2/3 cup brown sugar until smooth. Pour over fat of ham, then garnish with one small can of slice pineapple and cherries. Bake in a hot oven (400 degrees) for 20 minutes or until golden brown.