A foolproof guide to making tender, flavorful corn ham that your family will love
Key Takeaways:
- Master this traditional corn ham recipe with simple ingredients you already have
- Learn the exact timing for perfectly tender meat every time
- Discover pro tips for avoiding tough or dry results
- Get multiple serving ideas plus storage tips
Why You’ll Love This Recipe
Ever tried making corn ham at home but ended up with tough meat? You’re not alone. This recipe solves that problem with a step-by-step method that gives you tender, flavorful results every time. Perfect for family dinners or holiday meals!
Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Servings: 4 persons
Equipment Needed
- Large stock pot (at least 8 quarts)
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large serving platter
Ingredients
For the Ham:
- 4-pound fresh ham or half ham
- 8 cups cold water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, crushed
- 2 corn cobs, cut into thirds
Spice Mix:
- 2 tablespoons whole mustard seeds
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Step-by-Step Instructions
Preparation Phase (30 minutes)
- Setting Up Your Workspace (5 minutes):
- Clear and clean your counter space
- Place your large stock pot near the stove
- Set out all measuring cups and spoons
- Have a clean kitchen towel and paper towels ready
- Brine Preparation (10 minutes):
- Pour exactly 8 cups of cold water into your pot
- Add 1/2 cup kosher salt (not table salt!)
- Measure and add 1/4 cup brown sugar
- Stir with a large spoon until you can’t see any salt or sugar crystals (about 2 minutes)
- Take your garlic cloves and crush them using the flat side of your knife
- Add the crushed garlic to the pot
- Spice Preparation (5 minutes):
- Find a small bowl for your spices
- Measure each spice carefully:
- 2 tablespoons whole mustard seeds (they look like tiny yellow balls)
- 2 tablespoons coriander seeds (light brown, round seeds)
- 1 tablespoon black peppercorns
- Count out 2 bay leaves
- Mix all spices gently with a spoon
- Pour entire spice mixture into the brine
- Stir everything together for 30 seconds
- Corn Preparation (5 minutes):
- Remove husks and silk from corn cobs
- Rinse cobs under cool water
- Place corn on cutting board
- Using a sharp knife, cut each cob into 3 equal pieces
- Set corn pieces aside
- Ham Preparation (5 minutes):
- Unwrap ham carefully over sink
- Rinse ham under cold running water
- Pat completely dry with paper towels
- Place ham on cutting board
- Using a sharp knife, score the fat layer in a diamond pattern:
- Make parallel cuts 1 inch apart
- Turn ham and make cuts in opposite direction
- Don’t cut too deep – just through the fat layer
- Your cuts should look like a tic-tac-toe board
Cooking Phase (2.5 hours)
- Initial Cooking (1 hour):
- Gently lower ham into the pot with brine (be careful not to splash)
- Add your corn cob pieces around the ham
- Check that liquid covers the ham (add more water if needed)
- Turn stove to high heat
- Watch pot carefully – when you see big bubbles, it’s boiling
- Turn heat down to medium-low until you see gentle bubbles
- Put lid on pot
- Set timer for 1 hour
- Check every 20 minutes to ensure gentle bubbling continues
- Main Cooking (1.5 hours):
- Keep pot at a gentle simmer (small bubbles)
- Insert meat thermometer into thickest part:
- Avoid touching bone if using bone-in ham
- Clean thermometer between readings
- Check temperature every 30 minutes
- At 1-hour mark, carefully turn ham over using large forks
- Continue cooking until thermometer reads 145°F
- Write down temperature readings to track progress
Finishing Steps (30 minutes)
- Removing from Heat (5 minutes):
- Turn off stove
- Put on oven mitts
- Remove lid away from your face (steam is hot!)
- Test ham with thermometer one final time
- Using two large forks or spoons, carefully lift ham out
- Place ham on large cutting board
- Resting Phase (15-20 minutes):
- Cover ham loosely with foil
- Set timer for 15 minutes minimum
- Keep corn cobs in warm broth
- Use this time to prepare your serving platter
- Get your knife ready for slicing
- Serving (5 minutes):
- Remove foil from ham
- Look for the grain (lines in the meat)
- Slice against the grain (perpendicular to lines)
- Make slices 1/4 to 1/2 inch thick
- Use tongs to remove corn from broth
- Arrange meat slices and corn on platter
- Optional: strain broth through fine mesh strainer
- Pour some hot broth over meat if desired
Troubleshooting Tips
- Tough Meat? Cook longer at lower temperature
- Too Salty? Soak in fresh water for 1 hour before cooking
- Dry Results? Don’t exceed internal temperature of 145°F
Variations & Substitutions
- Replace corn cobs with potatoes
- Add carrots for extra flavor
- Use smoked ham for deeper flavor
- Swap mustard seeds for prepared mustard (1 tablespoon)
Storage & Reheating
- Refrigerator: Store up to 4 days in airtight container
- Freezer: Wrap well and freeze up to 2 months
- Reheating: Steam or heat in oven at 325°F until warm
Safety Notes
- Always cook to internal temperature of 145°F
- Never leave ham at room temperature over 2 hours
- Use separate cutting boards for raw meat
- Refrigerate leftovers within 1 hour
Pro Tips
- Choose bone-in ham for best flavor
- Let meat reach room temperature before cooking
- Don’t skip the resting period
- Save the broth for soup base
Perfect for winter dinners or holiday meals, this corn ham recipe creates tender, flavorful meat every time. The combination of traditional spices and sweet corn makes this dish unique and delicious.
