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Country Ham



  • 1 (14 pound) country ham
  • 1 cup cheap vinegar
  • 1 quart molasses or sorghum
  • 1 cup powdered instant dry coffee
  • 6 or 7 dozen whole cloves


  1. Place the ham, skin side down, in a cooking utensil large enough so that you can completely cover the ham with water. Add the water and then add remaining ingredients. Bring to a boil, and then simmer 20 minutes to a pound.
  2. After cooking, allow the ham to cool overnight in the utensil and the liquid used in cooking.
  3. When completely cool, remove from liquid, place on a section of newspaper, skin side down, and refrigerate for at least 24 hours.
  4. Trim most of the skin and fat from the ham, and it is ready to eat.

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