1. Remove hock.
2. Soak an average size ham overnight in water.
3. Wash ham thoroughly with warm water, using a bristle brush.
4. Place ham in a large oven roasting bag, (the kind you would use for a turkey).
5. Add 2 to 3 cups of water in roasting bag then secure bag with tie.
6. Place bag and ham with water in the bottom part of a broiling pan, with the fat (skin side) facing up.
7. Place in a 350 degree oven for 30 minutes to start the baking process.
8. Reduce heat to 225 degrees and bake 30 minutes per pound or 170 degree on meat thermometer.
9. Remove ham from oven, drain water from bag. Remove bone from ham and remove fat from outside of ham.
10. Wrap tightly in plastic wrap and cool in refrigerator.
Ham can be sliced by hand or taken to butcher for thin slicing by machine.
We find this to be as close to the old lard can method as possible, without the trouble. Enjoy!
SKILLET FRYING
Instructions for Frying
1. Slice the ham about 1/4 inch or less in thickness
2. Do not trim any excess fat from the slices until after frying. Do remove the skin.
3. Place the lean part of ham away from th hottest point of the skillet.
4. To regulate saltiness for your taste put 1-2 cups of hot water in skillet with ham- let simmer for about 1-2 minutes. Pour off water and then fry ham slowly.
5. DO NOT fry too fast. Grease should not splatter. Cook until both sides are light brown.
SOUTHERN RED EYE GRAVY
Making Red Eye Gravy
1. Use the juices left in the skillet after frying the ham.
2. Heat until the juices smoke. Add about three ounces of water for every three slices of ham.
3. Before liquid boils remove to a serving bowl.
A GOOD "TENNESSEE COUNTRY HAM" will make Red Eye Gravy without adding coffee.
OLD TIME BOILING METHOD
Old Time Boiling Method
1. Soak ham in water overnight before boiling.
2. Wash ham thoroughly with warm water, using a bristle brush.
3. Place ham in lard can or similar container that has a tight lid. Cover the ham completely with water.
4. Boil ham one minute for each pound of ham. (Note: slightly less for smaller ham, fourteen pounds or less.)
5. Place lid on container and wrap the container in a good insulation material such as blankets, old coats or insulation bats. Proper insulation is important to retain heat as long as possible. (Note: DO NOT drain the water off ham. Be exteremely careful when moving lard can from the stove to the place where it will be insulated; this takes two people.)
6. Leave insulation around ham container for 24 hours.
7. The ham can then be taken out and is ready to eat. The bone can be removed and the ham wrapped tightly with cling wrap and refrigerated before slicing, or the bone can be left in for slicing.
