Cracker Barrel Country Ham is an easy holiday centerpiece of cured Southern ham simmered with mustard seeds and glazed with brown sugar and whole cloves. So it works as a perfect main for Easter, Christmas or Sunday dinner, since it needs just six ingredients and about 15 minutes of prep.
Soaking the ham for a full day is what matters most, because it draws out excess salt and lets the true pork flavor come through. Then simmering with bay leaves, mustard seeds and vinegar builds flavor, and the oven finishes with a crackly brown sugar crust.
This version scores the fat into diamonds and studs each with a clove, which gives the brown sugar glaze something to grip as it melts. The cider vinegar in the simmering liquid cuts through the salt, so the finished ham tastes more balanced than a typical store bought one.
Cracker Barrel Country Ham
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes3
hours350
kcalA whole country ham soaks overnight, simmers with bay leaves and vinegar, then bakes at 375F with a brown sugar and clove glaze. Slice it thin and serve warm with pickled peaches or fig preserves on the side.
Ingredients
- For the Ham:
One 8 to 11 pound country ham
10 bay leaves
2 tablespoons mustard seeds
3 cups cider vinegar
- For the Glaze:
24 whole cloves
1 cup dark brown sugar
Directions
- Scrub and soak:Scrub the country ham under cold running water with a stiff brush. Place it in a large pot or clean cooler, cover with cold water and soak for 24 hours, changing the water every 6 hours.
- Simmer the ham:Drain the soaking water and place the ham in a large pot with fresh water. Add the bay leaves, mustard seeds and cider vinegar. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours.
- Preheat the oven:Set the oven to 375F while the ham finishes simmering.
- Prepare for glazing:Remove the ham from the pot and let it cool slightly. Use a sharp knife to shave off the skin, leaving the fat layer intact. Score the fat in a diamond pattern about 1/4 inch deep.
- Stud and glaze:Press a whole clove into the center of each diamond. Pat the dark brown sugar over the entire surface of the ham, pressing it into the scored fat.
- Bake:Place the ham on a rack in a roasting pan and bake for 45 minutes to 1 hour, until the fat crisps and the sugar melts into a dark glaze.
- Rest and carve: Let the ham rest on the rack for 15 minutes. Slice paper thin and serve warm.
FAQs
What is the difference between a country ham and a regular ham?
Country ham is dry cured with salt and often smoked, which gives it a stronger flavor than a wet cured grocery store ham. Regular ham is brined and sold cooked, so it just needs warming through before serving. Country ham needs a full day soak and a long simmer to pull out excess salt before it is ready to glaze.
Can I skip the 24 hour soak?
Skipping the soak leaves the ham far too salty to enjoy, because country ham is packed with salt during the curing process. The long soak draws out enough salt so the pork flavor shines through without being too harsh. Change the water every six hours if you can, since fresh water pulls salt faster than water that is already saturated.
Can I prepare the ham a day ahead?
You can simmer the ham and remove the skin a day before, then wrap it tightly and refrigerate until ready to glaze. Score it and stud with cloves on serving day, then add the brown sugar and bake. The glaze sticks better on a chilled ham though, so some cooks go straight from the fridge to the oven.
How thin should I slice country ham?
Country ham is best sliced paper thin, and a sharp carving knife makes the job much easier. Thin slices let you enjoy the flavor without the salt being too intense, since each bite carries more of the sweet glaze. Start at the wide end of the ham and work toward the bone, which gives you the longest slices.
How long does baked country ham last in the fridge?
Cooked country ham keeps in the fridge for up to five days, and the flavor improves as the salt and glaze meld together. But wrap it tightly in plastic or use a sealed container, since air exposure dries out the thin slices fast. Then slice it cold for sandwiches, or warm thin pieces in a skillet with butter for breakfast.
