So I bought a ham...
I had a request for ham for Christmas Eve, and despite the fact that there are two of us, the request was for a HAM, not the little Niman Ranch thing that I usually pick up.
So now I have a 10 pound ham and no clue what to do with it... I have the basics for how to roast it, but not a lot of ideas for how to make it taste good. So for those of you that are killing time at work today, or otherwise online, any favorite glazes? I've seen some cranberry glaze recipes, which seem festive and Christmas-y to me, but I'm not sure...
Thanks for your help!
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8 Comments:
There is a honey mustard glaze I've seen somewhere, note make sure before you glaze the ham and put it in the oven make sure to score the fat in a diamond pattern, and what ever you have leftover you can bag in sandwich bags for other meal ideas and save the bone for beans...if haven't noticed yet I luv ham
Markbb at 1:38PM on 12/24/08
CITY HAM
Recipe courtesy Alton Brown
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you’re using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you’ve made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don’t worry too much about precision here.)
Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don’t use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook’s note: A city ham is basically any brined ham that’s packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".
Yield: 10 to 15 portions, depending on beginning weight
Prep Time: 15 minutes
Cooking Time: 6 hours 0 minutes
Pavlov at 1:41PM on 12/24/08
I always insert whole cloves into the ham, at the intersection of each crossing of the score cuttings.
Mares at 3:06PM on 12/24/08
I second AB's city ham. It really is fantastic.
jenilowrance at 3:44PM on 12/24/08
Thanks everyone for the input. We looked at the AB recipe, but I'm pretty much freaked out by the gingersnaps. I think this is one case where we need to walk before we try to run. Maybe I'll cheat and go sans cookies and with cloves, a la Mares and my grandmother.
It's an Alton Brown Christmas, though - we're using his duck recipe for tomorrow's dinner.
Merry Christmas everyone!
cyberroo at 4:46PM on 12/24/08
Best Ham recipe I ever did.
http://food.aol.com/tyler-florence/smoked-ham-bourbon-brown-sugar-cola
JerzeeTomato at 5:02PM on 12/24/08
I'm in the same situation as you - bought a ham the other day and realized I hadn't the slightest idea of what to do with an uncooked smoked ham. Someone directed me to this site - http://www.mahalo.com/How_to_Cook_a_Ham - and it contained all the information I needed.
Another friend gave me her PA Dutch husband's aunt's secret ham glaze recipe - mix 1 cup of brown sugar with 1/4 cup of brown mustard, and rub it all over the ham. The other trick is to warp the whole ham in heavy-duty aluminum foil, sealing the edges, and then letting it sit about 20 minutes after it's done in the oven.
We're both gonna fix really great hams, right?
Womandingo at 5:13PM on 12/24/08
I may be a little late to the party but I hate mustard. Real true makes me nauseous to smell it hate it. But I do love ham. I bake it at 325 for 20 min per pound completely plain. That may seem dull but I adore it and then I can use the leftovers more easily. I used the bone in a huge crock pot of beans today.I also made completely lovely sandwiches with it.
love2cook at 11:53PM on 12/25/08