Block and barrel ham cooking instructions

Serves: 1 person Pen Icon Edit input

• 12 cups water
• 4 lb. pine honey ham log, 3 to 4 lb for boneless, 6 to 7 lb for bone-in, pre-cooked
• 2 lb granulated sugar
• 1 lb brown sugar
• 8 oz honey
• 4 oz orange juice concentrate
• ¼ cup dijon mustard

To serve:

• Mashed potatoes
• Greens, choice and done your way (such as spinach, collard greens, asparagus, kale, etc)

1. Dissolve the sugar in warm water and let it cool down.
2. Score your ham with your preferred pattern if needed then submerge your ham with the brine. Cover and set aside in a chilled area for 48 hours.
3. Preheat your oven the next day to 325 degrees F then line a baking sheet with foil and place a roasting rack on top.
4. Place your ham onto the roasting rack, then roast until the internal temperature of the ham reads 135 to 140 degrees F about 1½ to 2¼ hours for bone-in or 45 mins to 1½ hours for boneless.
5. In a large bowl, combine brown sugar, honey, orange juice concentrate, and mustard.
6. Baste your ham every 10 minutes for the last 40 minutes of roasting.
7. Once you reach the necessary internal temperature, increase your oven temperature to its highest setting.
8. Broil for roughly 5 to 10 minutes until the crust of the ham turns golden brown.
9. Allow to rest briefly at room temperature. Portion accordingly. Serve over mashed potatoes & any choice of greens

• Sugar: 1575g
• :
• Calcium: 557mg
• Calories: 6146kcal
• Carbohydrates: 1585g
• Fat: 3g
• Fiber: 3g
• Iron: 6mg
• Monounsaturated Fat: 2g
• Polyunsaturated Fat: 1g
• Potassium: 1590mg
• Protein: 7g
• Saturated Fat: 1g
• Sodium: 997mg
• Trans Fat: 1g
• Vitamin A: 474IU
• Vitamin C: 158mg

If you tried this Cracker Barrel Copycat Sugar Cured Ham Recipe, we'd love to hear how it turned out! Share your experience, tips, and any tweaks you made in the Recipe Sharing forum.