Glazed Country Ham

Preparation

Clean the ham with hot water and a stiff brush. Soak the ham for 24 hours in cold water to dilute the salt. Preheat the oven to 500°F. Wrap the ham well in parchment-lined foil and place in a roasting pan or on a rimmed baking sheet. Bake for 30 minutes. Turn off the oven and let the ham sit for 3 hours in the oven; do not open the door. After 3 hours, turn on the oven and bake at 500°F for 15 minutes. Turn off the oven but do not open the door. Leave the ham in the closed oven overnight.

Remove the ham from the oven and unwrap. Preheat the oven to 350°F. With a sharp knife, trim the rind and all but ⅛ to ¼ inch of the fat from the ham; then score the fat in a tight diamond pattern.

In a medium bowl, combine the brown sugar and cognac to make the glaze. Spoon half the glaze over the ham and bake uncovered for 15 minutes. Spoon the remaining glaze over the ham and bake for another 20 minutes. Slice the ham into very thin slivers and serve it atop angel biscuits, with Brooke’s mustard dip. The ham can be served hot or cold.