I don't cook Ham often. How do you cook a ham?
 

I can't remember the last time I cooked a ham. It isn't a popular, asked for item from my family. I love a delicious moist baked ham. Tell me your favorite way. AND your favorite brand, please.

Ham
 

Buy any ham doesn't matter. Place ham in Electric Roaster. Rub the ham with Brown Sugar. Pineapple slices tooth picked to the outside. Pour in 2 liters of Coke Classic. Bring to temperature then eat.

ham
 

boil in water

The easy way.. Home To The Legendary Honey Baked Ham | HoneyBaked Ham :mmmm:

If I'm feeling ambitious I'll put it in the a smoker and use cherry and apple wood pellets.

You asked what I do. I wait until it is on sale. The butt cut is usually 20 cents more a pound but there is a lot less waste. I cut it up before cooking and freeze it after I soak it for a day to dissolve the salt. I slice the biggest chunk across the grain and boil the bone with everything on it with onions, celery and carrots. I bake. fry and put in the crock pot the pieces.

Purchase any brand butt rather than shank cut - more meat and easier to carve. Rinse and soak for approx 30 mins to extract some of the salt/brine. Put in dutch oven or other pot that just fits the ham, add water until ham is almost covered and bring to a boil; simmer about 20 mins per pound (skim fat from water after water comes to a boil) Option: remove to roaster, score fat in a diamond pattern, pour a brown sugar/honey glaze over ham and crisp in 375* oven...about 15 mins. Ham should rest for 10 - 20 mins before carving so cover it with foil tent to keep warm.

I prefer not to bake a spiral sliced ham because despite wrapping it in foil before baking I have never had success at baking a ham as moist as as cooking a boiled ham!

Bought a Smithfield spiral ham. Topped it with a glaze that I saw Ina Garten make. 350 oven for one hour. Cover with foil and let it rest for half hour.

Use a cooking bag and put pineapple and brown sugar on it. Ham with a bone is best.


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I buy a ham on sale. Many are “ready to eat,” so they are cooked and only need warming at 325*. I make a glaze of honey, Dijon mustard, and brown sugar. Thirty minutes before done, glaze and bake at 450* for twenty campaign

I buy whole hams too. I butcher it up, soak it in water and freeze it in chunks. Today I nuked a frozen chunk, cut it up and remove the fat and put it in the crock pot with potatoes, beans in chile sauce and onions. not fancy, "Jersey Peasant Food"

Ham does not need to be cooked because it already is, just needs to be heated. Best way is to get a spiral ham (already cut) and put it on a rack in the oven for the recommended time and temperature on the label. We always heat the ham for an extra half hour or so because the crispy meat on the ends and outside is very tasty. Serve with a good quality mustard and enjoy : )

Never fails if you boil it. We remove the rind and put it in a large Dutch oven, shank or butt portion makes no difference, almost cover with water, and bring to a boil and simmer for 4 or 5 minutes to pull out some of the salt.

Drain the water, cover with fresh water, add a quartered large onion, and boil for about 1-1/2 to 2 hours. We usually throw in whole peeled potatoes and sometimes whole trimmed green beans for the last hour of the second boil.

If the water is not too salty, we use it the next day with the ham bone to make split pea soup. Otherwise, fresh water for the soup.

Thanks for suggestion, love the idea do getting rid of some of the salt the ham is cured with. That's the worst part of the ham, way to salty and not good for the blood pressure. I think that's why eating the ham with a good mustard is so popular, it masks all the salt. And pea soup made with a ham bone is the best.

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To be honest, thankfully we don't have to follow all the traditions of our former life. No Ham Or Turkey unless one of us wants it. I can live through a ham if my wife really wants one but in my opinion, it can go next to the tilapia in the gar-bage. We did have one ham from Honey Baked Ham that was a Spiral ham that was great. Other than that, yuck.

Quick note, a meal at Cane Garden the other day was great thanks for the online tip to try them out.

I cannot imagine the need to cover a ham with water and then boil it. Already cooked, so buy a low sodium smithfield.

Just like my Grandma taught me. Brown sugar, apple cider vinegar, a squirt of mustard , and a little water, add Pineapple rings and Maraschino cherries if feeling fancy. baste frequently.

Dear Hubby is our ham expert, but likes to share his method. He takes a spiral sliced ham (Cumberland Gap, Smithfield or other) covers it with foil and bakes at 350 for two hours. Then he mixes honey with orange marmalade and the spice packet that usually comes with a spiral ham (add cinnamon if the spice packet doesn't smell cinnamon-y enough), coats the entire ham and separates the slices a bit so it runs inside and bake it uncovered for 30 minutes. Tent it again to rest out of the oven. Ours usually starts off at breakfast being served as ham biscuits with possible additions of scrambled eggs and sliced cheese. Fresh fruit is the only other side. The rest of the ham is served a couple of days later with baked sweet potatoes and fresh asparagus with lemon butter sauce.

I watched this for a half hour. That kid never gets tired,

Spanky! Hamming it up?

Think I could use some green eggs and ham right now...

That sounds good!

Spiral sliced hams are convenient, but they generally seem dry to me. I like juicy.

An Easter ham story: A friend's wife would always cut a couple inches of ham off of each end of the ham before cooking. Husband asked her why. She said, I don't know. My mother always did it. So he asked her mother, Why do you cut the ends off of the ham before cooking. She said, I don't know; my mother always did it. So he asked the grandmother Why do you cut the ends off of the ham before cooking it. She said, Back when I was a kid my mother did it because it wouldn't fit in the pan! (True story,honest.)

I heard the same story years ago. It has been around awhile.

TUESDAY, JULY 26, 2011

The Baked Ham Joke and The Problem with Legacy Issues
As I continue my blog hiatus, here is the Tuesday Joke -- The Baked Ham Joke:

Once upon a time, a mother was teaching her daughter the family recipe for making a whole baked ham. It was the very best ham anybody had ever had so they always followed that recipe carefully.

They prepared the marinade, scored the skin, put in the cloves, and then came a step the daughter didn't understand.

"Why do we cut off the ends of the ham?" she said. "Doesn't that make it dry out?"

"You know, I don't know," said the mother. "That's just the way grandma taught me. We should call grandma and ask."

So they called grandma and asked, "why do we cut off the ends of the ham? Is it to let the marinade in, or what?"

"No," said Grandma. "To be honest, I cut the ends off because that's how my mother taught me. I added the marinade step later, because I was worried about the ham drying out. Let's call great grandma and ask her."

So they called the assisted living facility where great grandma was living, and the old woman listend to their questions, and then said.

"Oh, for land sakes! I cut off the ends because I didn't have a pan big enough for a whole ham!"

Some more similar stories. FACT CHECK: Grandma's Cooking Secret

that was pretty funny, thank-you

I bake it.

I agree Henry.