For over 200 years, the smokehouse artisans in the Cades Cove valley of the Great Smoky Mountains have been curing and smoking exceptional hams Their traditional techniques produce hams with rich, smoky flavor and juicy, tender meat Cades Cove hams are fully cooked so heating through is all you need to do. However, my tips will take your Cades Cove ham to new heights of flavorful perfection.
Select the Right Size Cades Cove Ham
Cades Cove offers hams ranging from petite 5 lb hams for 8-10 people, up to hearty 11 lb hams feeding 18-22. For 12-15 guests, a 7-9 lb ham is ideal. The hams have the leg bone in for maximum taste, but I recommend boneless for easier carving.
Proper Prep is Crucial
Remove ham from fridge 30 minutes before roasting so it cooks evenly Trim off rind, leaving a thin layer of fat for moisture. Score fat in a diamond pattern, about 1/2-inch deep. Stud with whole cloves where cuts intersect so glaze permeates For extra flavor, inject seasoning deep into the ham.
Choose Your Cooking Method
Since Cades Cove ham comes fully cooked, gently baking at 325°F is all you need to heat it through. Place it cut-side down in a roasting pan and add 1/2 cup water to steam it. Seal pan tightly with heavy foil. Figure 15 minutes per pound – a 9 lb ham bakes about 2 1/4 hours. Use a meat thermometer to test for 140°F.
Apply a Sweet Glaze
While ham bakes, simmer pineapple juice, brown sugar, spices, and mustard to make a glaze When ham reaches 140°F, remove foil, coat with glaze and bake 10 more minutes to caramelize.
Letting Ham Rest Ensures Tenderness
Never slice into piping hot ham! Letting it rest for at least 20 minutes allows juices to redistribute evenly throughout the meat for the most tender, juicy results. Then carve thin slices across the grain to serve.
My Simple Step-By-Step Method
Follow my guidance for sensational Cades Cove ham:
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Choose a boneless or bone-in ham to suit your skill level.
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Prep ham by scoring fat, poking with cloves, and injecting flavor.
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Place in a pan with water, cover tightly, and bake at 325°F about 15 minutes per pound.
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Cook up a sweet glaze while the ham bakes.
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Brush on glaze and bake briefly before serving for caramelized flavor.
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Always rest ham at least 20 minutes before slicing for a juicy interior.
Handy Tips for Cades Cove Ham Perfection
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Look for plump shape, rich color, and fresh scent when selecting ham.
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Leaving the bone in does impart extra hammy flavor.
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Scoring fat and studding with cloves allows more glaze absorption.
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Lower oven temp of 325°F prevents overcooking the exterior.
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Brush on glaze just before serving for gorgeous results.
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Letting roasted ham rest ensures succulent meat.
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Thin slices across the grain are ideal for serving.
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Garnish platter with citrus slices or fresh herbs.
Creative Glaze Ideas for Fabulous Ham
The glaze really makes or breaks your Cades Cove ham. Get inspired with these tasty combos:
- Orange marmalade with ginger and cinnamon
- Maple syrup, grainy mustard, and chipotle pepper
- Cherry preserves, balsamic vinegar, thyme and pepper
- Guava jelly with lime juice, cumin, and hot sauce
- Peach jam, bourbon, garlic, and black pepper
- Pineapple juice, brown sugar, cloves, and mustard
Dream up your own trademark glaze that suits your tastes. Homemade always beats store-bought!
Frequently Asked Questions
How long should I bake a 9 lb bone-in ham? About 2 1/4 – 2 1/2 hours until 140°F internal temperature.
Can I prepare the ham fully ahead? Yes, just cool, refrigerate, then gently reheat and glaze before serving.
Is basting necessary during baking? No, Cades Cove ham stays moist thanks to its cure so basting isn’t needed.
What are good glaze ingredients? Sweet jams or sauces, mustard, vinegar, liquor, spices, herbs, citrus, brown sugar, and honey.
What’s the minimum resting time? Allow ham to rest at least 20-25 minutes before slicing for the juiciest results.
Can I reheat leftover ham in the microwave? Yes, the microwave gently reheats ham nicely for quick sandwiches.
Achieve Cades Cove Ham Greatness
Step 1: What You Will Need…
Okay, Im done with the jokes..
3) A roasting pot (large enough to fit your ham).
5) A bucket/trash can/storage bin/etc.
6) Meat thermometer (digital ones are the best and are cheap).
8) A glaze (brown sugar, apple cider vinegar, and whole cloves – OR- what ever glaze you want).
9) A brush to spread the glaze (I use a cheap paint brush)
OPTIONAL but fun) Sawz-all (reciprocating saw).
Step 5: Wrap That Suckka!
After soaking the ham, its time for the EASIEST cooking, you have ever done.
A) ADD WATER: Put about one inch of water in your roaster.
B) Let the ham soak right up until you are ready to cook. Then, take the ham, still wet and completely wrap it in aluminum foil. I put two layers of foil on it to seal it better. You are trying to keep the moisture in so the tighter the seal, the better.
C) Place the ham in the roasting pot. Skin side up, joint side down.
D) Seal the top with ANOTHER layer of foil (as shown) and place the roasting pots lid on.