Country Ham

If using a very salty country ham, submerge it in cold water for 12–24 hours, changing the water every 6 hours. This mellows the salt without washing away flavor. Drain well.

Score the ham's skin in a crosshatch pattern (about ¼ inch deep), being careful not to cut into the meat itself. This helps the meat cook evenly and allows glaze to penetrate.

Preheat your oven to 325°F (163°C).

Place the ham skin-side up in a large roasting pan. Arrange halved onion, chopped carrot, and celery around it. Scatter bay leaves and thyme sprigs over the ham.

Pour braising liquid (vegetable broth, ham stock, or apple cider) around the ham until it reaches halfway up the meat. Grind black pepper over the top.

Cover the roasting pan tightly with foil. Braise in the preheated oven for 2.5 to 3 hours (about 18–20 minutes per pound), or until the internal temperature reaches 160°F (71°C) when measured in the thickest part away from bone.

Every 45 minutes, baste the ham with the braising liquid to keep it moist and flavorful.

During the last 30 minutes of cooking, remove foil. If using a glaze, whisk together your chosen sweet base (honey, molasses, or maple syrup) with an acidifier (apple-cider vinegar or lemon juice) and a spice (mustard seed, paprika, cloves, or allspice). Brush the glaze over the scored skin and continue baking uncovered until caramelized and sticky.

Remove the ham from the oven and let it rest for 15 minutes before carving. This allows juices to redistribute.

Strain braising liquid into a saucepan, discarding solids. Optional: thicken with a cornstarch slurry or beurre manié to make a gravy. Serve alongside carved ham.

Carve the ham and serve hot, warm, or at room temperature with your choice of sides and sauce variations.