Ham-tastic recipe?
Hi guys...So I'm making a ham for xmas dinner (like the nice jewish girl that i am), but I've never made a ham before (again, the nice jewish girl thing)....does anyone have a killer recipe? I'm trying to do an English xmas thing, if that helps....Thanks!!!
BTW - In case anyone was wondering, I decided to make rosemary-garlic chicken breasts (bone-in, skin on) on top of a french lentil salad with roasted asparagus with parm cheese and lemon zest for that dinner for the foodies who didn't eat red meat...not the fanciest, but good, solid food...sound good?
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10 Comments:
I'm doing Nigella's ham in coke. I asked people on this boad which kind of ham (Nigella isn't that specific). The recipe is much lauded round the net.
http://www.channel4.com/food/recipes/chefs/nigella-lawson/ham-in-coca-cola-recipe_p_1.html
nantaylor at 2:44PM on 12/16/08
My ham is glazed with a mixture of Bourbon, pinapple juice, brown sugar, a bit of grainy mustard and cloves, reduced down. I always get compliments on that. the last few minutes the ham is in the oven, place pinapple rings all over it and stud it with cloves...very nice presentation and sort of old fashioned...but the Bourbon really makes it!!!
juliebugsmama at 2:47PM on 12/16/08
Hi Kate: Here'a link to a thread you might find helpful from Chowhound. It's quite the discussion about traditional English Christmas dinner, and I don't think I saw ham mentioned even once. The usuals are beef roast with Yorkshire pudding or turkey. There's nothing wrong with a ham for Christmas, just that I don't think it's very English. The sprouts they refer to I believe are Brussels sprouts. And the crackers are those tissue paper favors with a trinket inside that you pull apart to make them pop.
http://chowhound.chow.com/topics/471530
If you've already purchased the ham and are committed to it, scalloped potatoes, Brussels sprouts with maybe chestnuts, a warm apple and/or pear compote, something with onions (maybe cipollini in a Marsala glaze or stuffed onions), sauteed spinach or chard.
zucchini at 3:01PM on 12/16/08
I love AB's recipe for city ham - http://www.foodnetwork.com/recipes/alton-brown/city-ham-recipe/index.html
It sounds very complicated, but it's not, and it makes a fantastic ham. I get raves every time I make it.
jenilowrance at 4:11PM on 12/16/08
Your topic line was so cute and clever, in a wonderfully retro 1950s ad copy way, even though I'm veg, I couldn't resist clicking it!
BTW--on behalf of the vegetarians of the world, I am in awe of your good taste--thank you so much for not serving a bland pasta 'brick o' cheese' vegetarian dish, but one with spices, seasoning, flavor, and vegetable-based protein!
I lived in England for several years, and more often saw pork served as bacon or bangers (sausage), as pork pies, or as a flavoring. In rural areas, lots of people keep pigs, so ham isn't uncommon although beef was preferred as the 'meat showpiece' for Christmas and Sunday dinners that I attended (or lamb). Ham (again, only from what I saw) was rarely served with 'sweet' flavorings as in America, but more often smoked or cured.
HeartofGlass at 6:33PM on 12/16/08
Heat it up. (In. The. Oven.)
Keight at 7:52PM on 12/16/08
I always put the juice from the pineapple rings in the bottom of the roaster and sit the ham in it. The ham soaks up the juice, and it also helps cut any grease.
http://food.aol.com/tyler-florence/smoked-ham-bourbon-brown-sugar-cola
I use Jim Beam.
This is the best ham glaze I ever made and I use it all the time.
JerzeeTomato at 5:39AM on 12/17/08
I add orange juice, whiskey, pineapple juice, cola, and brown suger to mine along with sticking a bunch of cloves in them. Before you put the suace on it make welds with a knife on the top of it about a 1/8 deep, like your playing tic tac toe.
pjracz10 at 3:35PM on 12/18/08
Hi, coming from a fellow Jew to a Jew, I have no idea how to cook or eat a ham either. But, I do work on a recipe website and we have this one recipe that always sounded good to me. Good luck to you!
Apricot Baked Ham
This apricot baked ham recipe is a great change in taste and appearance.
Ingredients
1 5-lb. fully-cooked, bone-in ham
20 whole cloves
1/2 C. apricot preserves
3 Tbs. dry mustard
1/2 C. packed light brown sugar
Directions
Preheat oven to 325 degrees. Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake for 20 minutes per pound or until ham is heated through.
Hillary
Chew on That at 3:31PM on 12/19/08
@heartofglass "beef was preferred as the 'meat showpiece' for Christmas and Sunday dinners that I attended (or lamb)." Certainly not for Christmas! We eat turkey and ham for Christmas dinner. Roast beef has been expensive for a long time now, here in the UK, so chicken is usually the preferred meat for Sunday lunch. My mother always does a spiced beef for my father for Christmas, as a treat and he is very possessive of it!
snowmoonelk at 4:09PM on 12/19/08