“Scrub Ham Clean” is a traditional high-heat oven method used in earlier home kitchens to prepare heavily cured or salt-packed hams. The long soaking draws out excess salt, while the initial blast of heat followed by a long sealed cooling period allows the meat to reabsorb moisture and tenderize naturally. This technique was common when hams were preserved more aggressively than today and needed special handling before serving. The method relies on patience rather than seasoning, letting time, steam, and residual heat do most of the work. The result is a deeply savory, sliceable ham with a firm but juicy texture, prized for its clean flavor and ability to feed a crowd.
Ingredients
- 1 whole cured ham (10–12 lb, bone-in preferred)
- water (for soaking, enough to fully cover ham)
- 5 cups water (for roasting pan)
Instructions
Step 1: Scrub the Ham
- Scrub the outside of the ham thoroughly under cool running water.
- Remove any surface residue or excess salt.
Step 2: First Soak
- Place ham in a large container.
- Cover completely with fresh water.
- Soak for 2 hours.
Step 3: Change Water and Soak Overnight
- Drain the water.
- Refill container with fresh water.
- Soak the ham overnight.
Step 4: Preheat Oven
- Heat oven to 500°F (260°C).
Step 5: Prepare the Roaster
- Place ham in a covered roaster or roasting pan with a tight-fitting lid.
- Add 5 cups of water to the pan.
Step 6: First High-Heat Bake
- Cover roaster with lid.
- Place in oven.
- Cook for 20 minutes.
- Do not open the oven.
Step 7: Long Cooling Period
- Turn off oven.
- Leave ham inside oven for 3 hours.
- Do not open the oven door.
Step 8: Second High-Heat Bake
- Turn oven back on to 500°F.
- Cook for an additional 20 minutes, still covered.
Step 9: Final Rest
- Remove roaster from oven.
- Leave covered until fully cool before opening.
Step 10: Slice and Serve
- Once cooled, slice ham and serve as desired.
Tips
- •Modern hams are often less salty; reduce soaking time if using a store-bought ham
- Use a meat thermometer to confirm an internal temp of 145°F before serving
- A roasting bag can be used instead of a lid if needed
- Save pan liquid for beans or soup base
- Add aromatics (onion, bay leaf) to roasting water for subtle flavor
- Let ham rest fully before slicing for clean cuts
- This method works best with bone-in hams
- Serve cold for sandwiches or warm for dinner
- Excellent for holiday meals or large gatherings
Nutrition
Calories: 320kcalCarbohydrates: 1gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 980mgPotassium: 410mgVitamin A: 15IUCalcium: 18mgIron: 1.6mg