Honey Baked Ham recipe?

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  1. I love honey baked ham! :yes: The only problem is that it's only DH and I at home and we don't eat that much so I'm looking for a recipe that we can use for a smaller piece of pork...I'm not sure if that's going to work either!

    Anyone have a honey baked ham recipe? Does it even exist?

  2. The Honey Baked Ham company now sells mini-hams. I'm not sure how small they are, but you could call them and ask...
  3. They sell mini hams now? I am going to check that out, thanks!
  4. I put Dr. Pepper over mine. Works great every time.
  5. Dr. Pepper? I have a huge ham in my fridge now for Christmas. I'm not sure how to cook it though. What does the DP do flavorwise?
  6. Let me see if I can find a recipe. Dr. Pepper has sugar in it and it kind of glazes it.
  7. Country Ham
    Recipe courtesy Alton Brown
    Show: Good Eats
    Episode: Ham I Am
    1 country (dry cured) ham
    1 liter Dr. Pepper
    1 cup sweet pickle juice, optional

    Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)

    Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.

    Preheat oven to 400 degrees F.

    Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.

    Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).

    Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.

    Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

    Recipes : Country Ham : Food Network