Smithfield or Smithfield-style Virginia ham from The New York Times Heritage Cook Book (page 215) by Jean Hewitt

  • country ham
  • Serves : 24

  • EYB Comments

    Soak ham in cold water overnight. Cook ham for 20 minutes and then leave in oven for 3 hours, before cooking again briefly and allowing ham to remain in oven at least 3 hours or overnight.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak ham in cold water overnight. Cook ham for 20 minutes and then leave in oven for 3 hours, before cooking again briefly and allowing ham to remain in oven at least 3 hours or overnight.

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