North Carolina whole Country Ham 14-16 lbs un-cooked. We still cure our hams the slow, old-fashioned way. We hand rub each of our fresh hams with our special cure mixture, and place them in our refrigerated curing room in oak bins. After a few days in this cure, each ham is hand rubbed a second time and returned to the curing room where they stay for a total of 40 to 45 days. At this stage of the curing process, the hams are washed of excess salt and placed in equalization. This process allows the cure mixture to equalize throughout the whole ham giving it a consistent flavor. After equalization, the hams are hung in the drying/aging room at a temperature of 80 to 85 degrees for 25 to 35 days. This is where the old time southern flavor of country ham is achieved. For a more aged, robust flavor, we age the hams longer. Hams prepared by a NC family owned business who have won many awards including Smoked Country Ham Grand Champion. Whole Baked Country Ham Soak country ham in cold water completely submerged for 24 hours, changing the water 3 or 4 times. Cook in heavy-duty foil or a turkey roaster over bag with skin side up. Add one cup of water. Cook in a 300Î“ ©Î“ Î“ over for 20 minutes per pound of meat. A 15-pound ham should be cooked 5 hours. Let ham cool. Remove skin and fat. Score top of ham and glaze with your favorite glaze. Return to 300Î“ ©Î“ Î“ over for approximately 20 to 30 minutes. Slice and serve. Pineapple and Brown Sugar Glaze 1 large can pineapple rings (save the juice) Î“ ©Î“ Î“ to Î“ ©Î“ Î“ cup Brown Sugar 1/8 tsp. Dry Mustard Combine pineapple juice, brown sugar, and mustard. Arrange pineapple rings on top of ham. Slowly pour glaze mixture over ham. Bake in 300Î“ ©Î“ Î“ over approximately 15 minutes. Orange and Honey Glaze 1 small can frozen orange juice Î“ ©Î“ Î“ cup honey Î“ ©Î“ Î“ cup brown sugar 1/8 tsp. Dry mustard Combine ingredients, brush on ham and bake approximately 15 minutes in 300Î“ ©Î“ Î“ oven.