Help? How to cook a ham?

[Guest]

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[tickledkitty]

I've never done anything like that, but my family doesn't like a sweet glaze. You need one of those little wrack things to set the ham on so it doesn't roll around. It's probably pre-cooked, so, yeah, just preheat the oven and stick it in there.

I think hams are pretty forgiving, unlike turkeys. Don't ask.

 

[voluptuary_manque]

Sarahh, that recipe refers to a old-fashioned, salt country-cured ham. Unless you got yours at a super specialty market or online, that isn't the kind you bought. Connoiseurs refer to the modern hams as "embalmed" rather than cured. If I were to bake a ham (and I won't because as far as I am concerned, ham is a flavoring, not a meat course) I'd just heat it up and serve it with assorted sauces, mustards, etc. And maybe some mashed potatoes mixed 2-1 with baby turnips.

 

[Guest]

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[rgraham666]

Can I come over for dinner?

 

[tickledkitty]

I got spiral sliced turkey AND ham from Harry and David for Christmas day. Pretty sure all I have to do is heat them up.

 

[Guest]

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[rgraham666]

Get over here!

I might be a little late. I have to take AT, Alternate Transportation. (Sticks out thumb)

 

[neonlyte]

If uncooked, follow first part, if cooked, skip first part

Disclaimer:
the writer accepts no blame for food poisoning resulting from eating uncooked gammon ham

Ingredients
4.5-5.5kg/10-12lb gammon joint - unsmoked
1 pint of dry cider
2 carrots, chopped into chunky pieces
2 onions, peeled and studded with cloves
4 bay leaves
2 cloves garlic
2 tbsp brown sugar
12 peppercorns

For the glaze:
cloves for spiking
8 tbsp shredless orange marmalade
juice of half a lemon

Method
1. Soak the gammon joint overnight.
2. Drain and discard the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ingredients to the pan. Bring to the boil then reduce the heat and gently simmer for 3 - 3 ½ hours. Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
5. Preheat the oven 190C/375 F / Gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Brush the marmalade glaze over the surface of the ham.
8. Bake in the oven for 30 minutes until the glaze has set.


* * * * *

Personally, I'm less keen on the sweet glaze and prefer a honey & mustard glaze. Mix the ingredients until it has a taste right for YOU (sod the others). Follow steps 5, 6 & 8 in second step.

 

[TxRad]

Is the ham you bought cooked or uncooked?

 

[Svenskaflicka]

Swedish recipe for christmas ham:

1. Cook ham in salted water.
2. Smear cooked ham with mustard
3. Spread ground-up breadcrumbs on top of mustard.
4. Leave in oven over night on not too high heat

 

[Emperor_Nero]

OK ... first off, if you have an actual salt-cured country ham, you not only want to soak it, but you first want to kind of scrub it and then soak for at least 24 hours, changing the water every couple of hours. Otherwise, the strong saltiness will gag most people. Once rinced, these hams don't really need a glaze, as they have a strong ham flavor that stands on its own.

If you have a city ham, you don't have as much prep work as most hams you buy in the grocery stores aren't salt cured and have been largely cleaned. Still, you need to notch the ham so the fat can cook out and will help baste the ham as it cooks. That's where that diamond pattern you see in all the pictures comes from.

You've gotten mostly savory glazes so far ... around here we use a sweet glaze that the end result often gets called Pirate Ham.

Take the ham shank and notch the fat into a diamond pattern. Then place in a large roasting pan, shank end (where the leg used to be) up. Then put Coca-Cola (must be Coke, not Diet Coke and Pepsi has too much sugar) in the bottom of the pan, not quite up to the bottom of the roasting rack. Tent the whole pan in aluminum foil, so that the ham basically steams in the Coke and it's own juice. Bake according to directions on ham package.

Then, in a blender, mix 1/3 cup candied ginger, 3 tablespoons of brown sugar and 3 tablespoons of dark rum. Blend until reasonably smooth and let sit while the ham cooks. Then, 30 minutes before the ham is done, pull the ham out. Reblend the mixture for a moment and then pour over the ham, coating completely. (Depending on how much juice the ham produced, you might want to drain some off before glazing. The juice makes and excellent, slightly sweet gravy). Cook, uncovered, for the final 30 minutes.

Let ham rest for about 10-15 minutes and then carve and enjoy

This is the ham that Mansome and Pleaz_Me raved about so much when they were both here for dinner back in September, so it has been taste approved by fellow Litsters

 

[OhMissScarlett]

Usually, I just throw the ham in a roaster, put some foil over it and heat it that way. Another thing you can do is cut some off the bone and put it in a crock pot with a little bit of water to keep it moist. If you want it sweeter, but not gooey, just add a can of regular 7Up or Sprite over the ham in the roaster, this makes it really tender and good. I know it sounds crazy, but it's yummy. You don't really have to do anything elaborate to it, unless it's uncured or something. Just keep it moist and covered up until it hits the platter.

 

[cloudy]

We're trying something different for Christmas this time. We bought a ham.

I was looking for recipes for glazing, whatever - I've never cooked an entire ham before. It can't be that tough, just toss it in and turn on the oven, right?

I found this recipe - and it just looks so damned strange I have trouble believing it. Thing is, I found a dozen more similar versions.

COOKING WHOLE HAM

Soak country ham overnight in water. Remove ham, pat dry with paper towel. Place in roasting pan skin side up. Add 4 cups water or pineapple juice, Coca Coca or 7 UP or any liquid you desire. Place pan in COLD oven. Heat to 400 degrees again. After temperature reaches 400 degrees for 20 minutes, cut off oven and leave roaster in for 3 hours. (NEVER OPEN OVEN DOOR.) After the 3 hours run the oven up to 400 degrees again an leave another 20 minutes. Cut oven off and leave 8 hours or overnight.


WTF?

Any suggestions from those of you who have cooked ham?

Ham-age?

Pork ass?

Ham cooked in Coke is wonderful. Try it...you won't be disappointed.

 

[Guest]

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[Guest]

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[rgraham666]

No drinking it until after you're done cooking.

 

[Guest]

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[rgraham666]

Well, okay. Maybe a little. It's not like you're making a bomb.

 

[Guest]

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[rgraham666]

Well I need to go to the store now to get more ingredients.

I have a ten pound ham and a bottle of rum.

Pretty good meal if you're not too fussy, I suppose.

Works for me.

Speaking of dinner, I have fish and chips waiting for me.

 

[DesertPirate]

Sarahh, that recipe refers to a old-fashioned, salt country-cured ham. Unless you got yours at a super specialty market or online, that isn't the kind you bought. Connoiseurs refer to the modern hams as "embalmed" rather than cured. If I were to bake a ham (and I won't because as far as I am concerned, ham is a flavoring, not a meat course) I'd just heat it up and serve it with assorted sauces, mustards, etc. And maybe some mashed potatoes mixed 2-1 with baby turnips.

You mean like the ones we have at the grocery store?

 

[cloudy]

Sarahh, that recipe refers to a old-fashioned, salt country-cured ham. Unless you got yours at a super specialty market or online, that isn't the kind you bought.

Maybe where you are, but here? Whole country hams are an everyday staple in the grocery stores.

 

[DesertPirate]

Maybe where you are, but here? Whole country hams are an everyday staple in the grocery stores.

Part of any good breakfast

 

[JAMESBJOHNSON]

http://www.youtube.com/watch?v=_xrr62OCAcs

HOW TO COOK A HAM