Roast Country Ham


by: Dina

Perfect for a feast, the secret to success of this country ham is the long soaking. Makes 20 main-course servings.


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serves: 20

1 whole fully cured country ham (about 15 pounds)

12 juniper berries (crushed)

Bouquet garni

2 tablespoons commercial meat glaze (or homemade meat glaze, dissolved in 1/3 cup hot water) (optional)

Nutrition Facts
Roast Country Ham

Servings Per Recipe: 20

Amount per Serving

Calories: 666

  • Total Fat: 28.4 g
  •     Saturated Fat: 9.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 238.4 mg
  • Sodium: 9181.5 mg
  • Total Carbs: 1.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 94.8 g

how is this calculated?

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1.  Soak the ham in cold water to cover for 2 days, changing the water twice a day. (Or, follow the directions that come with the ham.) Put it in a pot with cold water to cover and bring the water to a simmer. Simmer for 5 minutes and drain off the water. Add more cold water to cover, the juniper berries, and the bouquet garni, and bring to a gentle simmer over high heat. Lower the heat so that a bubble or two breaks on the surface every second or so and simmer gently for about 1 1/2 hours, or an instant-read thermometer inserted into the center reads 140°F. Finish the ham by baking it in a 375°F degree oven for about 30 minutes until the surface browns. Brush with the meat glaze to give the ham a shiny finished glaze.

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