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Place the ham on a shallow baking dish in a 325°F (160°C) oven. Cook 10 to 15 minutes per pound. For a celebratory meal, remove the ham 30 minutes before it is done, score the skin into diamond shapes with a sharp knife, and stick a clove into the center of each diamond. Or baste the ham with a glaze made of honey, brown sugar, or fruit juice. Let the ham rest 15 minutes before slicing.
Remove the plastic wrap. If the ham is held together with netting, leave that on. Place the ham in a large pot, cover with cooking liquid, and bring to a boil. Simmer 30 to 35 minutes per pound or until the meat is tender and internal temperature reaches 160°F (70°C).
Scrape off any mold on the surface (it is harmless), and then either simmer the ham in water or fry the meat in a skillet until internal temperature reaches 160°F (70°C). Some people prefer to soak country ham in water before frying to leach out some of the salt used to cure the meat.
Place them on a medium grill until heated through.
To pan-fry ham steaks, place them in a skillet on the stove over medium heat. Brown on each side and cook until heated through.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.