posted
I normally buy the ones that aren't spiral cut simply because I enjoy a thicker slice of ham than that allows for.
I'm assuming that we're talking about the ones from the supermarket in the meat bin.
The biggest key that I've found is that you need to boil it for a while to get all the salt out of it. It also tenderizes it. I put mine in a big pot, cover it with water and simmer it for about 45 minutes to an hour. Then take it out of the pot, put it in a roasting pan and pop it in a 350º for maybe a half hour/45 minutes to get that nice roasted taste.
In a bowl, mix a box of DARK brown sugar with about 1/2 cup of Gulden's spicy brown mustard. I've tried it with yellow mustard and also dijon and it's not the same. Mix well until it's all combined and then pour it over the top of the ham and cook for another maybe 20 minutes.
I'm sure that everyone is asking WHAT ABOUT CLOVES?!?! It's a matter of personal taste. I happen to HATE cloves so I leave them out. If you want, stud away with cloves when you take it out of the pot and put it in the oven.
There are so many great ways to cook a ham. It's a very versatile meal.
The happiest of holidays everyone. If anyone else has any questions - email or post away. I'm just cleaning my house today and will be on-line.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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posted
Thanks, Kimberly! (and Santo too!) I needed to try something different this year and I think I might give it a whirl. I especially like the boiling idea to get rid of some o'that salt! My brother David bakes his in a paper bag with gingerale, but that seems too bizarre even for me. Love- JILL
-------------------- That is like a Mr. Potato Head with all the pieces in the wrong place. -Russ McMullin Posts: 8834 | From: Butler, PA, USA | Registered: Jan 2001
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And don't forget to reserve the water as a base for pea soup with leftover chunks of ham in it.
We add the split peas to the broth and boil until ready. We then add any leftover potatoes and even some leftover cabbage if available and then run the soup through a blender. Then we add the chunks of ham. YUMMY!!!!!
-------------------- Dave Grundy retired in Chelem,Yucatan,Mexico/Hensall,Ontario,Canada 1-519-262-3651 Canada 011-52-1-999-102-2923 Mexico cell 1-226-785-8957 Canada/Mexico home
posted
I'm sorry Troy...I put it in the emails I need to answer and completely forgot. Unfortunately off the top of my head, I can't think of one but I have tons of cookbooks. I'm not much of a bread person but my husband could live on it.
Let me look through some of my books.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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