3 Day Ham Recipes

PERFECT GLAZED HAM

Steps:

• Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
• Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
• Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
• Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
• Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
• Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.

3 DAY HAM

Steps:

• Have butcher cut off ham shank so it will fit in a canner.
• Day 1: Place ham in canner. Put canner on counter. Add 1 cup molasses and 1 cup vinegar. Fill canner with cold water. Ignore it.
• Day 2: Drain off all liquid. Add 1 cup molasses. Fill with cold water. Place on stove and bring to a rolling boil. Remove from heat. Tape lid around edges with duct tape or masking tape to keep in heat. Open up a quilt or sleeping bag (they work best) on the floor and place the canner in the middle and wrap sleeping bag or quilt around it. Ignore it.
• Day 3: Pour off all liquid. Remove fat from the ham with a knife or your hands- right down to the muscle or meat. Mix brown sugar (1 pound) with enough sweet pickle juice to make a thick paste.
• Place a large strip of foil in a large dripper pan. Place a second large strip (each about 1 yard long) crosswise in dripper pan. Place the ham in the center and cover with the sugar mixture. Bring 2 ends of the foil up together and fold til ham is covered. Do the same with oposite length of foil. (Be sure the ham is completely encased in foil.) Bake at 250 degrees for 6 to 8 hours, then cut and serve, using syrup from cooking ham as desired.

3 DAY HAM BONE BEAN SOUP

Steps:

• 1. Day 1 Directions: ~Cover ham bone with approximately 2 quarts of water and bring to a boil.
• 2. ~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
• 3. ~Simmer for about 3 hours.
• 4. ~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
• 5. ~Cover dry beans with 8 cups water, let sit overnight.
• 6. Day 2 Directions:
• 7. ~Skim fat from broth.
• 8. ~Add beans to broth, discard bean water.
• 9. ~Refrigerate overnight.
• 10. Day 3 Directions: ~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
• 11. ~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
• 12. ~Once broth is reduced put contents of fry pan into slow cooker.
• 13. ~Set heat to low and simmer for 3 hours.
• 14. ~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
• 15. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.
• 16. ~Simmer for additional 15 minutes
• 17. ~Ladle into bowls and serve.