Cooking Instructions

The Ballance Method of BAKING ham:

After ham has been washed, bake in a covered roaster 25 minutes per pound at 250 degrees. The skin side of the ham should be facing upward and it should be baked with 1 to 2 quarts of water. When ham has cooled enough to handle, remove skin, trim excess fat, score and glaze. Brown in oven at 250 degrees for 10-15 minutes. Chill - serve cold. (Our favorite glaze is brown sugar, ground cloves, and black pepper.) Some people prefer to use Coke or 7up instead of water. This is a matter of personal preference.

The Ballance Method of FRYING Ham:

Ham should be sliced approximately 1/4" to 3/8" thick. We like to soak our slices for frying about 20 minutes in tepid water, then pat dry. Place in heavy cast iron skillet (or electric skillet on about 250 degrees), when you hear the ham frying, reduce heat and cook over very low heat. Turn ham and repeat process. Do not overcook, a good indicator of doneness is when the fat becomes transparent and takes on a honey color. (If you wish to add water as you fry ham, do so).

How to BROIL a Country Ham:

When broiling ham, it is wise to parboil the slices for a few minutes to add moisture as broiling remove moisture very quickly. Use only center slices for broiling. Slices should be about 1/2 inch thick and uniform in thickness. Trim the edges slightly removing the skin. Place slices on a broiler pan about 6 inches from the range broiler unit. Cook until done. Cooking time will vary with different ranges, but it should take about 7 minutes before turning and about 6 minutes after turning.

Method of Baking Ham

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