If you are unfamiliar with corned ham, you may be surprised to know that corn has nothing to do with it. Corning means curing with salt. This Corned Ham recipe is a Southern holiday favorite.
Note that you must use a fresh ham, not a pre-cooked ham, which may be difficult to find. Most markets today sell ready to eat (pre-cooked) hams, so you might have to shop around.
The recipe states to use a non-reactive pan to refrigerate the ham. Non-reactive means that the metal does NOT react with acidic foods such as vinegar or tomatoes (which can cause off-flavor to the food). Non-reactive pans are made of clay, enamel, glass, plastic, or stainless steel. We suggest using a plastic or stainless steel pan. Avoid aluminum (unless it has a non-reactive coating), cast iron and copper.