Whole Hams
Storing Whole Hams
All of Hobe’s Country Hams are fully cured and can be easily stored by hanging them in a cool, dry place.
Keep the ham in its original packaging. Never wrap the ham in plastic wrap.
Hang the ham in a dry storage area with good air circulation and free of pests. It can be stored unrefrigerated for as long as you wish to continue aging the ham.
*Helpful Hint: Be careful not to over-age the ham at room temperature, as it will continue to dry naturally, resulting in stronger flavor characteristics.
*It’s normal for dry-cured country hams to develop some surface mold over time. The hams are perfectly safe to eat after cleaning the surface.
Slicing a Whole Country Ham
When it comes to slicing your ham, the best way is to cut parallel to the aitch bone. This way, you’ll keep the meat nice and tender! For delicious baking and breakfast slices, we suggest using the butt portion, while the shank slices are perfect for biscuits or cubing into smaller pieces.
Once you’ve finished slicing the whole ham, it’s a great idea to wrap the slices up in individual or family-sized portions and stash them in the freezer for later. And don’t forget about the hock and those small pieces—They make excellent seasoning meat when you cook beans and vegetables.
Cooking Whole Hams
We have a step-by-step how-to video for baking a whole country ham.
Preparation
Soak hams in water overnight before boiling. Remove the hock; scrub the ham thoroughly with a stiff brush and warm water to clean the surface before cooking.*
*It’s normal for dry-cured country hams to develop some surface mold over time. The hams are perfectly safe to eat after cleaning the surface, as noted.
- Remove ham from the bag and paper
- Wash ham with a sponge and water to remove any mold (this is normal)
- Place ham in cooler or pot for soaking – add 5lbs of ice, fill and cover with water. Soak overnight or for 12 hours.
- Drain and place ham upward in a large pot (ham hock upward). Add 2 liters of apple juice and add water until ham is covered. Add 4-5 bay leaves (optional).
- Boil, then simmer – approx. 18 minutes per lb. or about 4-5 hours total
- Drain the liquid and let the ham cool on a rack.
- Trim and skin outside of the ham
- Score the ham with long diamond cuts
- Line the pan with foil, place ham in the pan, and cover with foil. Bake at 375°F for 30-45 minutes.
- Apply glaze (optional) – Bake again for 15 minutes. Click here for a glaze recipe.
- Rest for 30 minutes – Slice and serve
- You may also garnish to add an extra flavor (optional) – Visit our recipe section for delicious garnish ideas.
Testimonials
What Our Clients Say
I sure do remember the good old days of sitting around my grandparent's farmhouse breakfast table enjoying eggs, biscuits, and country ham. Nothing in the world smells and tastes so good. Hobe's has completely captured the old-world goodness of a staple my family can't be without. Thank you for your hard work making such a high-quality ham. It is wonderful!
