Grandma’s Old-Fashioned Southern Baked Country Ham (Perfect & Tender)
In a Southern kitchen, a meticulously prepared baked country ham surpasses the role of mere nourishment; it embodies the celebration of familial traditions. A valued centerpiece within this culinary legacy has consistently been Grandma’s Old-Fashioned Southern Baked Country Ham.
Growing up, holiday dinners and special Sunday gatherings at Grandma’s house always featured a spectacular ham right at the center of the table. Consequently, Grandma’s Old-Fashioned Southern Baked Country Ham became a symbol of love and togetherness for our family.
She treated the entire preparation with so much love and high care. Moreover, she captured that perfect balance of deep, savory saltiness and a sweet, caramelized crust. This recipe is a true piece of our family history.
Indeed, a single melt-in-your-mouth slice inevitably transports me to her festive dining room, replete with laughter and affection. When I recall those exquisite flavors, the dish that predominantly surfaces in my memory is her Southern-style, baked, old-fashioned country ham. It was precisely as my grandmother prepared it.
For a truly festive holiday dinner menu, serve this savory ham right alongside my gorgeous, vintage Grandma’s Frozen Christmas Salad!
Why You’ll Love This Country Ham
Perfectly Balanced Flavor: This traditional soaking method makes sure the ham keeps its awesome savory taste without being too salty. If you love classic recipes, you’ll absolutely dig a Southern baked country ham.
Tender & Sliceable: Foolproof baking instructions that keep this lean, cured meat beautifully tender rather than tough or dry. For results that remind you of Grandma’s baked country ham, follow these steps closely.
The Ultimate Leftovers: Incredible for slicing thin and tucking into warm buttermilk biscuits, tossing into breakfast scrambles, or seasoning a pot of green beans. You’ll see why Grandma’s Southern country ham is famous for leftovers!
Grandma’s Secrets for a Flawless Southern Country Ham
Baking an authentic country ham is a revered tradition. In fact, Grandma had a few golden, non-negotiable rules she always followed. She used these to ensure it turned out perfectly tender and delicious every single time. For best results, always use the techniques passed down with Grandma’s Old-Fashioned Southern Baked Country Ham in mind.
- The Power Soak: Because a true country ham is dry-cured with salt, you absolutely cannot skip the soaking step! Grandma always insisted on scrubbing the ham and submerging it in a large pot of cold water. Let it soak in a cool place for a good 12 to 24 hours (depending on how salty you like it), changing the water a few times. This draws out the excess surface salt while keeping that rich, deep flavor inside the meat. When you make Grandma’s classic old-fashioned Southern baked country ham, this power soak makes all the difference.
- Treat it Like a Baby: Grandma always said you have to treat the baking process with high care—”treat it like a baby” was her exact advice! Bake the ham low and slow, wrapped tightly in heavy-duty aluminum foil with a little bit of water or cider at the bottom of the pan. This creates a gentle steam environment that keeps the ham incredibly moist and tender while it cooks. Just as important, Grandma believed the heart of the dish was her family loved Southern old-fashioned baked country ham.
- The 15-Minute Rule (The Glaze Law): You already know how much Grandma trusted her timing! After the slow bake is finished, trim away the outer skin, score the fat layer in a beautiful diamond pattern, and pat on your favorite brown sugar or mustard glaze. Pop it back into a hot oven to caramelize. Once it comes out bubbly and golden, let it rest on the carving board for exactly 15 minutes before slicing. This brief rest allows the sweet glaze to set beautifully and the savory juices to redistribute through the meat. As a result, every slice is perfection! Remember, that’s how Grandma’s Southern baked country ham always turned out so perfect.
Grandma’s Old-Fashioned Southern Baked Country Ham (Perfect & Tender)
Equipment
- 1 large deep roasting pan and lid
- 1 roll paper towels
- 1 knife
- 1 small heavy saucepan
- 1 wooden spoon
Ingredients
- 10 to 12 lb country-style ham
- 1 bottle 1 pt, 12 oz ginger ale
- 2 tbsps sweet-pickle juice
- ½ cup light brown sugar firmly packed
Mustard Sauce
- ½ cup light brown sugar firmly packed
- 2 eggs
- 2 tbsps butter or margarine softened
- ½ cup mustard
- ⅓ cup cider vinegar
Instructions
- On the first day, place the ham into the large, deep roasting pan and cover completely with cold water. Let the ham stand in the water for about 12 hours or overnight. On the next day, wash the ham in fresh water and dry with paper towels. Then preheat the oven to 350F.
- Place the ham with the fat side up, into the roasting pan. Then pour the ginger ale over the ham. Bake the ham covered for about 4 hours or until the ham is tender. Now you should remove the ham from the oven, and with a sharp knife remove the skin and score the fat.
- Sprinkle the ham with brown sugar, then drizzle the ham with the sweet-pickle juice.
- Bake the ham uncovered for about another 30 minutes until you see the sugar is melted and the ham is glazed. You can serve it hot or cold, slice the ham diagonally and thinly. Serve the ham with the mustard sauce.
Mustard Sauce Instructions
- In a small, heavy saucepan with the rotary beater, beat the eggs, mustard, sugar, and the butter.
- Cook this mixture over low heat, making sure to stir the mixture constantly, until it is slightly thickened for about 10 minutes. This makes about 1 1/2 cups. You can serve this either cold or at room temperature.
Nutrition
Serve this spectacular country ham sliced thin alongside a basket of warm biscuits, some homemade potato salad, or a side of mac and cheese. It’s a timeless classic that has brought our family together for generations. In fact, I hope it brings that same warmth to your holiday table! If you want to recreate a true showstopper, try making Grandma’s Old-Fashioned Southern Baked Country Ham at home for memories that last.
What is your absolute favorite way to eat leftover country ham? Are you team ham biscuits, or do you love it fried up with some red eye gravy? Let me know in the comments below! Please take a quick second to leave a review and a star rating if you try it—your support helps keep our family’s kitchen legacy alive!
P.S. If Jetpack automatically shared this savory recipe to your Facebook, Instagram, or Pinterest feed today, don’t forget to save or pin it so you have the perfect centerpiece planned for your next family feast!
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