A foolproof guide to making this classic family favorite
Key Takeaways:
- Master this traditional corn ham recipe with simple pantry ingredients
- Learn the exact timing for perfectly tender meat every time
- Discover pro tips for avoiding tough or dry corn ham results
- Get 3 delicious flavor variations plus storage tips
Why This Corn Ham Recipe Works
Ever tried making corn ham at home but ended up with tough, flavorless meat? You’re not alone. Getting that perfect balance of tenderness and flavor with corn ham can be tricky.
This corn ham recipe solves that problem with a step-by-step method that gives you mouthwatering results every time. The secret is in the brining technique and cooking time. Best of all, it’s perfect for beginners!
Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Servings: 4 persons
Calories: 320 per serving
Corn Ham Nutrition Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 320 | 16% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Carbs | 14g | 5% |
| Fiber | 2g | 8% |
| Sodium | 890mg | 37% |
Kitchen Tools Needed for Corn Ham
| Tool | Purpose |
|---|---|
| Large stock pot (8-qt) | For cooking ham and corn together |
| Meat thermometer | To check ham doneness precisely |
| Sharp chef’s knife | For scoring and slicing the ham |
| Large cutting board | For safe ham preparation |
| Measuring cups/spoons | For precise ingredient measurements |
| Large serving platter | For beautiful corn ham presentation |
| Tongs | For handling hot corn pieces |
| Aluminum foil | For covering ham during rest period |
| Timer | For tracking cooking stages |
Corn Ham Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh ham or half ham | 4 pounds | Main protein |
| Cold water | 8 cups | Cooking liquid base |
| Kosher salt | 1/2 cup | Brine foundation |
| Brown sugar | 1/4 cup | Adds balanced sweetness |
| Garlic cloves | 2, crushed | Savory flavor enhancer |
| Corn cobs | 2, cut into thirds | Key flavor component |
| Whole mustard seeds | 2 tablespoons | Traditional spice element |
| Coriander seeds | 2 tablespoons | Aromatic citrus notes |
| Black peppercorns | 1 tablespoon | Adds gentle heat |
| Bay leaves | 2 | Depth of flavor |
Super Detailed Corn Ham Instructions
Before You Begin (15 minutes)
- Read Through Everything First:
- Read the entire recipe from start to finish
- Check that you have all ingredients and tools
- Make sure you have 3 full hours available
- Wash your hands thoroughly with soap and water
- Workspace Setup (5 minutes):
- Clear and sanitize a large counter area
- Place your stock pot on the stove (right front burner if possible)
- Arrange all measuring tools within easy reach
- Place cutting board in center of workspace
- Set up a “clean” zone for cooked food and a “raw” zone for uncooked ham
- Have paper towels and kitchen towels ready
- Fill a small bowl with water to clean your fingertips as needed
Preparation Phase (30 minutes)
- Brine Preparation (10 minutes):
- Take out your large stock pot
- Measure exactly 8 cups of cold water using a measuring cup
- Pour water into the pot
- Place pot on countertop (not stove yet)
- Measure 1/2 cup kosher salt (not table salt!) using a dry measuring cup
- Add salt to water
- Measure 1/4 cup brown sugar using a dry measuring cup
- Add sugar to water
- Using a wooden spoon, stir mixture in wide circles for 2-3 minutes
- Check that all crystals have dissolved (look at bottom of pot)
- If you still see crystals, continue stirring until completely dissolved
- Garlic Preparation (2 minutes):
- Take 2 fresh garlic cloves
- Place them on cutting board
- Place flat side of knife blade on top of each clove
- Carefully press down firmly with heel of hand to crush garlic
- Remove loose papery skin from crushed garlic
- Add crushed garlic pieces to brine mixture
- Spice Preparation (5 minutes):
- Find a small bowl for your spices
- Locate each spice in your pantry/cabinet
- Measure each spice carefully:
- 2 tablespoons whole mustard seeds (tiny yellow/brown balls)
- 2 tablespoons coriander seeds (light brown, round seeds)
- 1 tablespoon black peppercorns (black, round balls)
- Count out 2 bay leaves (flat, oval dried leaves)
- Place all spices in small bowl
- Mix gently with a spoon or your fingertips
- Pour entire spice mixture into the brine pot
- Stir everything together with wooden spoon for 30 seconds
- Corn Preparation (5 minutes):
- Take 2 fresh corn cobs
- Hold corn upright on cutting board
- Pull down and remove all outer husks (green leafy layers)
- Remove all silk strands (fine thread-like fibers)
- Rinse cobs under cool running water
- Pat dry with paper towels
- Place clean corn on cutting board
- Hold corn firmly at one end
- Using a sharp knife, cut each cob into 3 equal pieces:
- Make first cut 1/3 of the way from top
- Make second cut 2/3 of the way from top
- This gives you 6 total corn pieces
- Set corn pieces aside on a clean plate
- Ham Preparation (8 minutes):
- Position sink for ham unwrapping
- Take ham package from refrigerator
- Open package carefully over sink (there may be liquid)
- Discard packaging
- Rinse ham thoroughly under cold running water (about 20 seconds)
- Pat completely dry with paper towels (very important step!)
- Place ham on cutting board, fat side up
- Examine ham to locate fat layer (white/cream colored section)
- Using a sharp knife, score the fat layer in a diamond pattern:
- Make parallel cuts 1 inch apart (about 1/4 inch deep)
- Turn ham 90 degrees
- Make parallel cuts 1 inch apart in opposite direction
- Don’t cut too deep – just through the fat layer, not into meat
- Your cuts should create a diamond pattern
- Wash knife and hands after handling raw ham
Cooking Phase (2.5 hours)
- Initial Cooking Setup (5 minutes):
- Move pot with brine to stove
- Make sure pot has enough room for ham and liquid
- Gently lower ham into the pot with brine (be careful not to splash)
- The fat-scored side should face up
- Add your 6 corn cob pieces around the ham (not on top)
- Check that liquid covers at least 3/4 of the ham
- If needed, add more water until ham is mostly submerged
- Put lid on pot
- First Cooking Stage (1 hour):
- Turn stove to high heat
- Set timer for 10 minutes
- Watch pot carefully – when you see big bubbles forming, it’s boiling
- Once boiling, immediately turn heat down to medium-low
- You want to see gentle bubbles, not a rolling boil
- Adjust heat as needed to maintain gentle simmer
- Set timer for 50 more minutes
- Check every 15-20 minutes to ensure gentle bubbling continues
- If bubbling too vigorously, lower heat slightly
- If not bubbling at all, raise heat slightly
- Keep lid on between checks
- Monitoring (Throughout Cooking):
- Check liquid level every 30 minutes
- Make sure ham remains mostly submerged
- If liquid reduces too much, add 1 cup hot water
- Watch for gentle steam escaping from pot edges
- Note: The kitchen will develop a wonderful aroma – this is normal!
- Second Cooking Stage (1.5 hours):
- After first hour, carefully remove lid (tilt away from your face)
- Use oven mitts – lid and steam will be very hot!
- Insert meat thermometer into thickest part of ham:
- Push thermometer into center of meat
- Avoid touching bone if using bone-in ham
- Avoid pushing all the way through to the pot
- Note initial temperature reading: _______°F
- Target final temperature is 145°F
- Using two large spoons or tongs, carefully turn ham over
- Replace lid
- Continue cooking for 30 minutes
- Check temperature again: _______°F
- Continue cooking for another 30 minutes
- Check temperature again: _______°F
- If below 145°F, continue cooking
- Check every 15 minutes until ham reaches 145°F
- Note: Total cooking time should be about 2.5 hours
- Write down your actual times for future reference
Finishing Your Corn Ham (30 minutes)
- Removing from Heat (5 minutes):
- Once ham reaches 145°F internal temperature, turn off stove
- Put on oven mitts
- Remove lid away from your face (careful of hot steam!)
- Test ham with thermometer one final time in multiple spots
- All readings should be at least 145°F
- Prepare a clean cutting board with a rim to catch juices
- Using two large tools (tongs, spoons, or forks), carefully lift ham out
- Place ham on prepared cutting board
- Leave corn pieces in the cooking liquid
- Resting Phase (15-20 minutes):
- Take a piece of aluminum foil large enough to tent over ham
- Loosely cover ham with foil (don’t wrap tightly)
- Set timer for 15 minutes minimum (20 minutes is better)
- This resting time is crucial for juicy corn ham – don’t skip it!
- Keep corn cobs in the warm broth
- Use this time to:
- Prepare your serving platter
- Warm your plates in the oven (170°F)
- Get your knife ready for slicing
- Prepare any side dishes
- Preparing Corn (5 minutes):
- After ham has rested 10 minutes
- Use tongs to carefully remove corn pieces from hot broth
- Place corn on a clean plate
- The corn will be hot – be careful!
- Strain 1 cup of broth through a fine mesh strainer
- Set strained broth aside for serving
- Slicing and Serving (10 minutes):
- After full resting time, remove foil from ham
- Look for the grain (lines) in the meat
- Position knife perpendicular to grain lines
- Use a sharp carving knife to slice against the grain
- Make slices 1/4 to 1/2 inch thick (thinner for more tender result)
- Arrange slices on center of warm serving platter
- Position corn pieces around the ham slices
- Optional: Drizzle 2-3 tablespoons of strained broth over meat
- Garnish with fresh herbs if desired (parsley works well)
- Serve immediately while hot
Corn Ham Troubleshooting
- Tough Corn Ham Meat? Your corn ham may be undercooked. Return to pot and cook longer at lower temperature until it reaches 145°F internal temperature. Always slice against the grain for maximum tenderness.
- Corn Ham Too Salty? Next time, reduce salt to 1/3 cup or soak your ham in fresh water for 1 hour before cooking to remove excess salt. Serving with starchy sides like potatoes can also help balance saltiness.
- Dry Corn Ham Results? You likely cooked at too high a temperature or for too long. Don’t exceed internal temperature of 145°F and maintain a gentle simmer. Make sure to rest the meat properly before slicing.
- Corn Too Hard? The kernels should have some bite but not be hard. If they’re too firm, return them to the hot broth for 10 more minutes or microwave individual pieces with a sprinkle of water for 30 seconds.
- Ham Fat Not Rendering? Make sure your diamond score cuts penetrate the entire fat layer. Next time, consider a slightly higher cooking temperature for the first 30 minutes to help render fat.
Corn Ham Variations & Substitutions
Sweet and Spicy Corn Ham
- Add 1 tablespoon red pepper flakes to brine
- Increase brown sugar to 1/3 cup
- Consider adding 1 star anise pod
- Perfect for those who love a kick with sweetness
Herb-Infused Corn Ham
- Add 3 sprigs fresh thyme and 2 sprigs rosemary to brine
- Replace one corn cob with 3 medium potatoes, quartered
- Add 1 teaspoon dried oregano
- Pairs wonderfully with ham and sauerkraut
Citrus Corn Ham
- Add 1 orange and 1 lemon, thinly sliced, to brine
- Reduce salt by 1 tablespoon
- Add 1 tablespoon honey
- Include 1 teaspoon whole cloves
- Creates a brighter flavor profile perfect for spring meals
Storing Your Corn Ham
Refrigerator Storage:
- Allow corn ham and corn to cool completely (no more than 1 hour at room temperature)
- Separate ham and corn into different airtight containers
- Pour a small amount of cooking liquid over ham to keep moist
- Seal containers tightly
- Keeps up to 4 days in refrigerator
- Store remaining broth separately for soups or cooking liquid
Freezer Storage:
- For ham only (corn doesn’t freeze well)
- Cut ham into meal-sized portions
- Wrap each portion tightly in freezer paper
- Then wrap in aluminum foil
- Place in freezer bag with air removed
- Label with date and contents
- Freeze up to 2 months
- Thaw overnight in refrigerator before using
Reheating Your Corn Ham:
- Stovetop (Best Method): Add slices to simmering broth or water for 2-3 minutes
- Microwave: Place slices on microwave-safe plate, cover with damp paper towel, heat 30 seconds per slice on 70% power
- Oven: Place in baking dish, add 2-3 tablespoons broth, cover with foil, heat at 325°F for 10 minutes
- Avoid: High heat which will toughen the meat and dry it out
Looking for creative ways to use leftover corn ham? Check out this collection of delicious ham creations for inspiration!
Corn Ham Safety Notes & Tips
Food Safety:
- Always cook ham to internal temperature of 145°F (use a thermometer!)
- Never leave ham at room temperature over 2 hours (1 hour in hot weather)
- Use separate cutting boards for raw meat and cooked food
- Wash hands thoroughly after handling raw ham
- Refrigerate leftovers within 1 hour of cooking
- Reheat leftovers to 165°F before eating
Pro Corn Ham Tips:
- Choose bone-in ham for best flavor if available
- Let meat reach room temperature (30 minutes) before cooking for more even results
- Don’t skip the resting period – this is crucial for juicy corn ham
- Save the broth for soup base – it makes an excellent starter for black beans and ham soup
- For maximum flavor, prepare brine the night before and refrigerate
Beginner Warnings:
- Be extremely careful when handling hot liquids and steam
- Keep children away from stove during cooking
- The diamond scoring pattern is cosmetic – don’t cut too deep into the meat
- Never use the same tools for raw and cooked meat without washing
- Don’t rush the cooking process – low and slow is the key to tender corn ham
Corn Ham Dietary Information
- Gluten-Free: This corn ham recipe contains no gluten ingredients
- Dairy-Free: No dairy products are used
- Low-Carb: Moderate carbohydrate content from corn and sugar
- Sodium Consideration: Reduce salt for lower sodium diets
- Allergens: Contains no common allergens except possible corn sensitivity
