| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2170.1 | my traditional toppings | BOXTOP::MEDVECKY | | Fri Dec 22 1989 08:45 | 18 |
| Im not exactly sure of the cooking time but I think its about 15 min
per pound.....as to what goes on top, well, when I do a ham I score
it then stick about 15 whole cloves in various places....then cover the
top with a mixture of (and these are approximate) 1 cup brown sugar
mixed with 1 tbs yellow mustard and a little orange juice...just add
enough juice to give the consistency of thick syrup...
Cover the ham with that then add slices of pineapple held on the ham
with toothpicks(I cover the entire top of the ham with this) then
add cherries that are also held on with toothpicks.
As the ham cooks keep adding more of the sugar mixture.....you may have
to add a little water/wine mixture to the bottom of the pan when the
sugar starts to drip off and burn...just watch it closely....the other
alternative is NOT to use the sugar mixture, then you'll have no
burning problems.....
Rick
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| 2170.2 | Simmer it first | SUBURB::CUBITTSMITHL | Delight yourself in the LORD | Fri Dec 22 1989 09:02 | 5 |
| I think it needs to be simmered first, before finishing it off with
all the toppings in the oven. Look up the times in a cookery book.
Your ham will be very salty unless you simmer it.
Linda
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| 2170.3 | Soak it in milk | POCUS::FCOLLINS | | Fri Dec 22 1989 10:06 | 4 |
| Soak the ham over night in milk. This helps remove the salt and
also acts as a tenderizer. Really works.
Flo
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| 2170.4 | | ROYALT::BASSETT | Design | Thu Nov 12 1992 14:43 | 4 |
| I've never baked a ham before but am planning to for Thanksgiving.
My question is: the ham I'm planning on baking isn't going to very
large but do you still suggest I soak it in milk to remove the salt???
|
| 2170.5 | depends on the ham | FORTSC::ORNELAS | Jaime Ornelas | Thu Nov 12 1992 17:50 | 8 |
| > My question is: the ham I'm planning on baking isn't going to very
> large but do you still suggest I soak it in milk to remove the salt???
if you are using the old-fashioned smoked hams - premium prices and
sourced in New Hampshire (corn-cob smoked) or in Virginia, then soaking
in water (or milk, I suppose) is appropriate, even necessary. If you
are baking a regular, store-purchased ham, it isn't needed...or even
recommended.
|
| 2170.6 | my topping | LEDS::SIMARD | just in time..... | Tue Nov 24 1992 15:48 | 7 |
| I use canned, jellied cranberry sauce, without the berries. I mix it
with mustard and cloves and paint on, towards the end, a couple of times.
I also paint again when I take ham from oven and it cools to a lovely glaze.
|
| 2170.7 | to soak or not to soak, that is the question | BENONI::CARROLL | a woman full of fire | Mon Dec 21 1992 11:06 | 8 |
| What's the verdict on whether or not to soak ham before cooking? I was
planning on cooking a mini ham, the two-three pound sort bought
shrink-wrapped at the supermarket. I traditionally dislike ham because
it is too salty, so I was wondering if soaking it would be a good idea.
If it matters, I plan to make a pineapple-mustard glaze.
Thanks,
Diana
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| 2170.8 | is storebought ham "ready to eat"? | BENONI::CARROLL | a woman full of fire | Mon Dec 21 1992 11:19 | 9 |
| Oh, and another question - am I correct in thinking that "ham" is
already cooked, and therefore the baking is necessary only to heat it
up, and/or cook the glaze? That is, if I get a bigger ham, and only
want to eat part of it at dinner (and save myself the extra cooking
time by cutting it in half before cooking), the extra is ready to eat
cold as ham sandwiches, in soup, omlettes, etc?
Thanks,
D!
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| 2170.9 | | PATE::MACNEAL | ruck `n' roll | Mon Dec 21 1992 12:36 | 3 |
| � -< is storebought ham "ready to eat"? >-
Some are, some aren't. Read the label.
|
| 2170.10 | | WAHOO::LEVESQUE | Catch me if I fall | Mon Dec 21 1992 13:27 | 14 |
| It is unlikely that a small ham such as the one you will be buying is
going to need to be soaked. Most of those are sold needing a minimum of
preparation.
You should look at the label first, but I don't believe you are going
to find "fresh ham" in such a small size. Thus you should cut the ham
to the appropriate size and bake it to reheat. You may want to cover the
ham to keep it juicy.
I've made ham salad, omelettes, mirepoix etc with ham right out of the
package, and it works out great. They are usually fully cooked by the
time you get them. The label will always tell you otherwise.
The Doctah
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| 2170.11 | I soak it all | LEDS::SIMARD | just in time..... | Tue Dec 22 1992 06:55 | 8 |
| Every single kind of ham I get I let soak for varying amounts of time,
considering the size. I will let a smoked shoulder soak for a couple
of hours, drain, add more water, bring to a boil, pour off water and
add fresh water to continue the cooking process.
I enjoy our ham products better because of this.
|