This is the one we take to food festivals. Boned, skinned and "laid down" in dry spices to cure; the ham is then steeped in Blackstrap Molasses before slow-cooking over mixed hardwoods. Fully Cooked. Price is $12.00/lb, sizes are approximate.

Uses & Serving: May be thin-sliced for hors d'oeuvres or sandwiches, or baked in a medium oven until ham is hot throughout. Do not wash the ham. Do not overcook. Brown the slices only.

The hock is taken off and the ham well trimmed before curing in a brown sugar brine. The ham is then smoked for days over log fires producing a waterless, country smoked product. Semi cooked, this ham is not salty. Do not soak before cooking.

To Boil: Place ham in a net bag or cheesecloth. When it is at room temperature, lower it into a pot of boiling water and simmer for 2 to 4 hours (155 deg. F internal temperature). Lift ham out and drip dry for 20 minutes before slicing. When frying ham steaks, do not cut off fat before cooking. Keep heat high, browning well but not overcooking.

To Bake: Remove ham from its wrap and let it sit out to warm overnight. Next day, make a cradle of cheesecloth. Place the ham fat-side up in the cheese cloth, in a roasting pan. This will allow you to lift the ham from the pan when it is done. Bake at 325 to 350 degrees for about 4 hours, or until the center of the ham reaches 155 deg F. Take from oven and let sit for 20 minutes before slicing.

Sizes vary. Half hams range from 8 to 14 lbs. and whole hams range from 16lbs. to 20lbs. Prices are approximate. Half hams sell for $5.10/lb. and whole hams sell for $4.74/lb.