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Ham for Christmas

BossHog's picture

This Sunday is Christmas out at the farm. It's sort of half pot luck again, since my Mom (understandably) no longer feels up to making a full dinner for 20+ people.

We had turkey for Thanksgiving, so we're doing ham for Christmas. And I agreed to make the ham.

I've made ham in the past. I generally put it in a dutch oven and put it in the oven at 350°. I make a glaze with mustard and brown sugar.

A few minutes before it's done I put some pineapple rings in there to cook with the ham.

I've never had access to such a vast amount of cooking talent before, so I thought I'd ask if y'all had any suggestions for anything I could do differently.

Not that what I do is wrong - I have lots of time, so I figured I could experiment a bit......

If you are successful, you will win some false friends and some true enemies; Succeed anyway. [Mother Teresa]



MadMom's picture

(post #36845, reply #1 of 55)

My DH loved the ham his mother cooked with pinapple, just like you do.  She even put cherries in the middle of each pineapple ring.  Of course, if I tried to cook one of those for the two of us, we'd be eating ham for a month!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

BossHog's picture

(post #36845, reply #2 of 55)

Mom insisted on buying the ham for me, and she bought one that weighs 11 pounds. So I might be eating leftover ham for a long time too.

The more you complain, the longer God makes you live.



MadMom's picture

(post #36845, reply #3 of 55)

But you have lots of people to help you!  I'd actually love to cook some beans with some ham in them, maybe some split pea soup...there are so many things you can do with leftover ham, but not as much as we would have!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

dlish's picture

(post #36845, reply #4 of 55)

The ham recipe in this month's FC is really good. I did one the other week using the Martha Stewart branded ham from Costco. Fair warning, though, it is not pre-spiral sliced. I think that the Martha S. ham is better tasting and has a better texture.

Lee's picture

(post #36845, reply #6 of 55)

They were passing out samples of Martha's ham last time I was at Costco, and I thought it was very good.  The best hams we've had over the past couple of years have come from Kentucky, but I wouldn't hesitate to buy one of Martha's. 

MadMom's picture

(post #36845, reply #7 of 55)

Was just talking to eldest DD (the AntiCook) on the phone and she suggested ham for Christmas.  Sounds so simple.  I might just try it.  Costco is always a good source.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gretchen's picture

(post #36845, reply #5 of 55)

I cooked a ham (half) while out at DS's and gave some to DD. When she was home this weekend she commented on how GOOD it was and she couldn't stop eating it--asked how you do it.  I cook mine in a low sided roasting pan (as opposed to a Dutch oven).  I think I do it at about 20 minutes per pound. Your glaze sounds good--I don't usually bother.


But there is lots of leftover "stuff". Ham salad is good. Ham and cauliflower with a cheese sauce. Ham biscuits to serve with a soup dinner. Bean and pea soups to use the bone.


Gretchen
Gretchen
Maedl's picture

(post #36845, reply #8 of 55)

We used to have ham for Thanksgiving and Christmas because for so long turkeys had become industrial and were shot up with some sort of solution that was supposed to make them juicy.

Mom prepared it much as you described, although she put it in a roasting pan, not a Dutch oven. It was my job to score the ham and stick cloves into the intersections. Sometimes the ham got the pineapple treatment, sometimes not. It was always delicious.

You can't get the type of ham for roasting here--at least I haven't found it. That's not because there is a scarcity of pigs--ham is generally considered something to eat on bread and is of the raw cured variety. It is sliced paper thin--translucent--and usually appears on slabs of Bauernbrot, a dense sour dough rye that is baked in great round loaves. If you go to a bakery to buy this bread, you usually ask for a quarter of the loaf. And, IMHO, a slab of that bread spread with a hunk of fresh butter produced from our local cows is about as close to heaven as you could get as long as there's a breath left in you.

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com
Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
MadMom's picture

(post #36845, reply #9 of 55)

I forgot the cloves...they were mandatory with the pineapple!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Maedl's picture

(post #36845, reply #10 of 55)

And they perfume the kitchen! I think I will have to have a ham when I get back to the US!

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
BossHog's picture

(post #36845, reply #11 of 55)

"It was my job to score the ham and stick cloves into the intersections."

Cloves of what exactly?

Don't over-analyze your marriage; it's like yanking up a fragile indoor plant every 20 minutes to see how its roots are growing. [Ogden Nash]



Adele's picture

(post #36845, reply #12 of 55)

I just tried to find a picture, nothing came up that was really clear.  A clove is a clove.  You might of had clove gum, or have seen a clove studded orange- they smell nice.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Jean's picture

(post #36845, reply #13 of 55)



bellbutt.gif
And He shall reign forever and ever...


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Adele's picture

(post #36845, reply #19 of 55)

Geesh!  I had pictures of the actual plant come up, then studded oranges. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

BossHog's picture

(post #36845, reply #20 of 55)

One more fast question.

The ham is a Kretchmar brand ham, and it's pre-cooked. It weights 11 pounds. It's in the fridge, and has never been frozen. It has not been sliced.

So how long does it need to cook?

I was thinking a couple of hours at 350° in Mom's roaster pan. Does that sound about right?

Fat people are harder to kidnap.



Lee's picture

(post #36845, reply #22 of 55)

It takes a long time to reheat.  I figure about 15 minutes per pound at 325 degrees.  Add some water to the pan if the drippings are in danger of burning.  Take the ham out 30 to 40 minutes before it's done and score the fat (don't cut into the meat), stud with cloves and add whatever glaze you're using.  I use toothpicks as "hooks" to hang pineapple rings all over the top of the ham and usually top the toothpicks with maraschino cherries.  Baste it 2 or 3 times as it finishes baking.  I use a brown sugar and mustard glaze along with some of the pineapple juice from the can (I buy pineapple in juice, not syrup).  If it doesn't thicken enough before the ham is done, I pour it off into a pot and boil to thicken.


I buy Kretchmeyer sliced ham at the deli counter every week.  They produce good hams.    


Edited 12/20/2008 7:57 pm ET by lee

BossHog's picture

(post #36845, reply #23 of 55)

Thanks Lee. Sounds like I was halfway close to on track. But I appreciate your thoughts.

What disease did cured ham actually have?



Maedl's picture

(post #36845, reply #32 of 55)

Look at the package the ham is in--they should have some sort of cooking directions there. Also have a look at this page:

http://askville.amazon.com/long-bake-ham-oven/AnswerViewer.do?requestId=344022

The length of time changes depending on whether there is a bone. The ham is already cooked--you are simply heating it up. If you have a meat thermometer, it's easy to check to see if the interior of the ham has reached 140 degrees--the point at which it is ready. If you don't have a meat thermometer, it's well worth having. They are fairly inexpensive and you can probably find one in a hardware store or well-stocked supermarket.

My Mom always bought Kretschmar hams and they were as good as it gets. While you're eating Christmas dinner, eat a piece of that ham for me!

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com
Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
BossHog's picture

(post #36845, reply #33 of 55)

I see that link says not to cover it when cooking. I had planned to cover mine, thinking it would keep it from drying out.

I do have a meat thermometer. But the XW got the turkey baster thingy, so the basting might get a bit more complicated. But I'll figure something out.

I'll think of you when I hoist that first piece of ham. Thanks for the info, as always.

Smile, it's the second best thing you can do with your lips.



Maedl's picture

(post #36845, reply #34 of 55)

You could probably cover it for the first half of cooking and then take the cover off to crisp the skin. A huge spoon will be fine for basting, just pay attention to where your hand and arm are in relation to the pan and oven--words I need to remember myself! Enjoy!!

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
BossHog's picture

(post #36845, reply #35 of 55)

I think the ham turned out pretty well, thanks to all of you. Everyone told me it was good. And I think they meant it, as my family just isn't all that polite.

(-:

I tried to arrange it on a platter and make it look nice, taking a cue from Sarah Lee.

Here's some of Mom's "Refridgerator rolls". It's a recipe from a Betty Crocker cookbook she got when she was first married. (IIRC)

She makes the dough the night before and puts it in the fridge. (to rise, I assume)

They're pretty danged good...

A balanced diet is a cookie in each hand.



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MadMom's picture

(post #36845, reply #37 of 55)

Everything looks great! Better watch out, or you will turn into a super cook!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #36845, reply #38 of 55)

YUM!


bellbutt.gif
And He shall reign forever and ever...


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Marie Louise's picture

(post #36845, reply #39 of 55)

It looks great. Your Mom is lucky to have your help.

BossHog's picture

(post #36845, reply #41 of 55)

"Your Mom is lucky to have your help."

And I'm lucky to still have my Mom around...

An ounce of mother is worth a pound of clergy. [Spanish proverb]



Maedl's picture

(post #36845, reply #42 of 55)

The ham makes my mouth water!

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com

Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
Marie Louise's picture

(post #36845, reply #43 of 55)

I am glad you realize that while she is still alive. Nobody ever talks about how long you miss them.

Adele's picture

(post #36845, reply #40 of 55)

Looks good enough to eat!  Hahahahaha!


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #36845, reply #44 of 55)

There are few recipes better than "refrigerator rolls".  Great looking dinner!


Gretchen
Gretchen
Sondra's picture

(post #36845, reply #45 of 55)

Lovely ham.  Well done, looks wonderful.  And Mom's refrigerator rolls look great too!