A Year-Round Guide to Franklin and Nantahala

1 large, fresh ham Water Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat

Madison County Championship Rodeo

1 large, fresh ham Water Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat

Rosemary and Goat Cheese Strata

1 large, fresh ham Water Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat

1 large, fresh ham
Water

Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat is a minimum of 145 degrees. (When you pierce the ham with a fork, there should be no blood.) Remove ham from water. Cover the ham with one of the glazes below, and bake at 350° for about 30 to 45 minutes.

Molasses Glaze

Pour about 1 cup molasses in a saucepan. Add cinnamon to taste. As soon as glaze is hot, drip over the ham, and bake.

Cherry or Strawberry Glaze

In a saucepan, heat ½ cup Karo corn syrup and ½ cup strawberry or cherry jelly. Stir. When glaze is hot, drip over the ham, and bake.

This recipe appeared in the December 2011 issue of Our State and is from The Scuffletown Cookbook.

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This story was published on Nov 28, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.