| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2827.1 | Cooking time | CARTUN::MANDALINCI | | Wed Jan 02 1991 14:47 | 2 |
| My Christmas eve ham said 18-25 minutes per pound. I forget what temp
it said the meat thermometer should be.
|
| 2827.2 | | WAHOO::LEVESQUE | No artificial sweeteners | Thu Jan 03 1991 08:58 | 1 |
| I think ham is supposed to be 140� on the thermometer.
|
| 2827.3 | ...but HOW? | CSSE::MANDERSON | | Thu Jan 03 1991 15:36 | 11 |
| Thanks for the replies and I have a pretty good idea (now) on how long
to cook the Shank Ham - but I guess I was more or less looking for a
WAY to cook it.
Is it better boiled (boiled dinner), baked (with a glaze), grilled
(on a spit), or cured?
Thanks,
Marilyn
|
| 2827.4 | boiled ham | SNOC01::DAVISSTUART | | Thu Jan 03 1991 19:48 | 22 |
| I have searched around but have very few recipes.
My kitchen bible says that it should be soaked and then roasted, the
roasted in foi, the skin removed and then returned to the oven for
glazing.
Glazing can be with fruit or vegetables or the ham can be studded with
cloves and sugar glazed.
Serve with mustard, cream or madiera sauce. I have heard that instead
of sauce a spoon of champange can be used to moisten it.
About 15 years ago a very old lady who was a wonderful traditional cook
prepared it by boiling the day before, then roasting without skinning
in the oven.
Unfortunately I do not know the times, but it was the most suckulent
ham and the best crackling I have ever had. When boiling, keep the
water to a very low simmer or the texture of the meat can be ruined.
Hope that helps
Stuart
|
| 2827.5 | That's the way Mum does it. | AYOV18::TWASON | | Fri Jan 04 1991 05:53 | 5 |
| If you boil it the stock can also be kept for a good soup base
ie Pea and Ham.
Tracy W
|
| 2827.6 | Simmer in cider | RANGER::PESENTI | Only messages can be dragged | Fri Jan 04 1991 07:43 | 4 |
| I've made shank ham by boiling it in water to remove much of the
saltiness, then simmering it in apple cider (American style pressed
apples, unfermented). When done, the cider is reduced a bit and
thickened to create a good sauce.
|
| 2827.8 | | PSW::WINALSKI | Careful with that VAX, Eugene | Sat Jan 12 1991 17:27 | 9 |
| My own favorite way to prepare shank ham is the Chinese Red-Cooking procedure.
Basically, this amounts to stewing it for a long period of time in a liquid
consisting of soy sauce, water, and wine (rice wine or dry sherry) seasoned with
fresh ginger, garlic, sugar, and possibly with vegetables added such as onions
or chestnuts. The nice thing about this cooking method is that it's impossible
to overcook the meat, and it tastes even better warmed up as leftovers than it
did the first time.
--PSW
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