Follow our complete, step-by-step, photo illustrated recipe to make this delicious, old southern favorite, Corned Ham. We’ll salt and brine a fresh ham for eleven days, then roast it in the oven to bring back the great flavors of the past.
- 15–20lb Fresh Ham
- 2lb Kosher Salt, approximately, as needed.
- Rinse ham well under cold running water.
- Pat dry with paper towels.
- Trim away excess fat and skin pieces.
- Cut incisions next to the three bones. About 3 inches wide, as deep as your knife will go.
- Pack incisions with kosher salt, pressing it in deep, packing until full.
- Place salted ham in a non-reactive pan. Glass or stainless steel is preferred.
- Cover with clear plastic wrap.
- Cover again with aluminum foil.
- Refrigerate for 11 days, turning about every four days and draining away any liquids in pan.
- On day 12, remove from refrigerator.
- Rinse off all the salt, making sure to rinse away the salt inside the three pocket areas.
- Place ham in large container, cover ham with water, let soak overnight in the refrigerator.
- Remove from water, rinse again.
Pre-heat oven to 325F degrees when ready to cook.
- Place ham on wire rack in a large roasting pan. Cover with lid or foil.
- Roast at 20 minutes per pound in 325F degree oven or until done.
- Internal temperature should reach 165F degrees to be done.
- Remove cover, raise heat to 350F, and let brown for 30 minutes during last part of cooking process.
- Slice and serve warm.
Leftovers may be refrigerated for 5-6 days, or frozen and stored for up to 6 months for best results.
Keywords: Corned Ham Recipe, old fashioned corn ham, bill smith, crooks corner, our state magazine, southern recipes