Best 6 Country Ham Ginger Butter Recipes

COUNTRY HAM-GINGER BUTTER

Steps:

• Stir together butter, ginger, ham, and honey; season with 1/4 teaspoon salt and a pinch of pepper. (Butter can be refrigerated in an airtight container up to 1 week.)

COUNTRY HAM

Steps:

• Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Carefully remove hock with hand saw. (If this idea makes you eye your first aid kit, ask your butcher to do it. But make sure you keep the hock, it's the best friend collard greens ever had.)
• Place ham in cooler and cover with clean water. (As long as it's not too dirty you can use what southerners call the "hose pipe"). Stash the cooler in the bushes. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
• Preheat oven to 400 degrees F.
• Place ham in a large disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it and tent completely with heavy-duty foil. Cook for 1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2 hours.
• Turn the ham over, insert an oven safe thermometer (probe-style is best) and cook another 1 1/2 hours, or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).
• Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft yeast rolls.
• Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.

SLOW-BAKED SWEET POTATOES

Steps:

• Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.
• Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.

COUNTRY HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Set ham into the prepared roasting pan and pierce several times with a fork.
• Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
• Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

COUNTRY HAM-GINGER BUTTER

Steps:

• Stir together butter, ginger, ham and honey. Season with salt and pepper

GREEN BEANS WITH GINGER BUTTER

Steps:

• Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
• Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
• Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.