All-Natural Ham: What Are My Cooking Options?
Wondering how to cook all-natural ham? With options including cooking, baking, frying, grilling, and boiling, you be the judge of the best method. We have a list of preparations that we enjoy for all-natural ham. Try out what sounds good and let us know how your work comes out! Check out our Top 4 Favorite Ham Glazes for an extra special finish.
Prepare: Wash ham well. Don’t be alarmed if it’s covered with mold, as aged hams mold without damage or danger. Wash it in hot water and scrub off mold & pepper with stiff brush.
Soak the ham for 24 hours or more according to desired saltiness. Change water frequently, about every 4 hours. Soaking longer and changing water more frequently reduces saltiness. Older hams (12- 24) months have a stronger cure and may need to be soaked longer, whereas shorter cures (6-12 months) have a milder cure and are less salty.
Place ham in roaster fat side up. Add 1 cup of water. Bake at 325° for 20 to 25 minutes per pound.
Preheat oven to 500°. Place ham in roaster skin side up with 5 to 7 cups of water. Cover tightly, cook at 500° for 15 minutes. Turn oven off & let sit for 3 hours. Turn oven to 500° again for 15 minutes. Leave ham in oven 6 to 8 hours. Do not open door once ham is in oven. Ham should not be exposed to 500° temperature for more than a total of 30 minutes.
Notes for cooking and roasting: Place ham in broiler fat side down. Cover with water, bring to boil then simmer 20 to 25 minutes per pound. Keep covered with water. When done, remove skin, dot ham with cloves, sprinkle with brown sugar, then bake until brown.