Recipe Baked Home-Cured Ham Amish Recipes

Remove the rind from the cured ham and place, bone side down, in a roaster pan. Add water, tent with foil, and bake in a 325° F. preheated oven for 2½ hours. Remove and debone. If the broth seems salty, pour off and add 2 cups fresh water. Put the deboned ham in the water and continue to bake at 325° for another hour. Serve plain or with Wine-Raisin Sauce.

baking the ham in water keeps it moist and tender. Changing the water is necessary only if the ham is very salty. it will still retain the smoky flavor.

Serves 12

12-14 pound whole smoked, cured ham
4 cups water

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